Winter Citrus & Arugula Salad is a bright and fresh way to enjoy the season’s best flavors. You’ll find a mix of peppery arugula, juicy slices of citrus like oranges and grapefruits, and a sprinkle of crunchy nuts or seeds to add a nice texture. This salad feels light but packed with flavor, making it a perfect side or even a light meal on its own.
I love making this salad when the cold months have me craving something fresh and a little tangy. The citrus really wakes up my taste buds, and the arugula adds a lovely peppery kick that keeps it interesting. One tip I always follow is to let the dressing sit on the citrus slices for a few minutes before tossing everything together—it helps soften the fruit and blend all the flavors beautifully.
Whenever I serve this salad, I like to add some crumbled cheese on top, like feta or goat cheese, for a creamy contrast. It’s always a hit at dinner parties or family meals because it feels festive but isn’t heavy. Plus, it’s a great reminder that even in winter, fresh and bright food is still possible and delicious!
Key Ingredients & Substitutions
Arugula: This peppery green adds a nice bite to the salad. If you prefer something milder, try baby spinach or mixed greens instead for a gentler flavor.
Citrus: I like using a mix of oranges and blood oranges for color and sweet-tart contrast. You can swap with grapefruit, tangerines, or clementines if you want.
Avocado: Adds creaminess that balances the citrus acidity. If you’re avoiding avocado, cucumber slices could add freshness, though less creaminess.
Fennel: Optional, but it gives a crunchy texture and mild licorice flavor. If you don’t have fennel, thinly sliced celery or radishes would work well.
Nuts: Pistachios or walnuts bring crunch and a toasty flavor. Try almonds or pecans as alternatives, or skip nuts if there’s an allergy risk.
How Can I Slice Citrus for a Beautiful Salad Without Losing the Juices?
Properly slicing citrus is key to a great salad. Here’s my simple method:
- Use a sharp knife to cut off the top and bottom of each orange.
- Peel away the skin carefully, removing all the bitter white pith.
- Slice the orange crosswise into thin rounds over a bowl to catch any juice.
- If slices are large, cut them in half for easier eating and arranging.
- Let the slices sit for a few minutes so they soak up some dressing flavor before tossing.
This method keeps the citrus intact, juicy, and vibrant in your salad, plus helps avoid extra mess.
Equipment You’ll Need
- Sharp chef’s knife – I use mine to peel and slice citrus smoothly without squishing the fruit.
- Cutting board – keeps things steady and safe when preparing the citrus and vegetables.
- Large salad bowl – perfect for mixing all ingredients gently without overstuffing.
- Juicer or reamer (optional) – helps extract fresh orange juice for the dressing for a bright flavor.
- Whisk or small jar with lid – quick way to mix the dressing ingredients until emulsified.
Flavor Variations & Add-Ins
- Swap arugula for baby spinach or mixed greens if you want a milder taste.
- Try adding goat cheese, feta, or crumbled blue cheese for richness and a salty bite.
- Incorporate sliced red onion or fennel bulb for extra crunch and flavor complexity.
- Replace pistachios with toasted almonds, pecans, or seeds like sunflower or pumpkin for different crunches.
Winter Citrus & Arugula Salad
Ingredients You’ll Need:
Salad:
- 4 cups fresh arugula, washed and dried
- 2 medium oranges (such as naval or cara cara), peeled and thinly sliced
- 2 medium blood oranges, peeled and thinly sliced
- 1 ripe avocado, peeled, pitted, and sliced
- ½ small fennel bulb, thinly sliced (optional, for crunch and subtle licorice flavor)
- ¼ cup chopped fresh parsley
- ¼ cup chopped pistachios or toasted walnuts (optional)
Dressing:
- Juice of 1 orange (use leftover peels after slicing)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar or champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This salad takes about 15 to 20 minutes to prepare. The slicing and peeling of citrus may take a little patience, but the fresh, bright flavors are well worth it. You can make the dressing while preparing the salad ingredients to save time.
Step-by-Step Instructions:
1. Prepare the Citrus:
Using a sharp knife, peel the oranges and blood oranges carefully, removing all the white pith. Slice the fruit into thin rounds. If the slices are large, cut them in half so they fit nicely in your salad bowl.
2. Combine Greens and Herbs:
In a large salad bowl, add the arugula, sliced fennel (if using), and chopped parsley. Give it a gentle toss so everything is evenly mixed.
3. Add Citrus and Avocado:
Arrange the citrus slices evenly over the greens. Then, gently place the sliced avocado around the salad, taking care not to mash it.
4. Add Nuts (Optional):
If you like crunch, sprinkle chopped pistachios or toasted walnuts over the salad.
5. Make the Dressing:
In a small bowl or jar, whisk together the orange juice, olive oil, vinegar, Dijon mustard, honey, salt, and pepper until the dressing is well combined and slightly thickened.
6. Dress and Toss the Salad:
Drizzle the dressing evenly over the salad. Toss very gently to coat all the ingredients without breaking the delicate fruit and avocado slices.
7. Serve Immediately:
Enjoy this fresh, colorful salad right away for the best texture and flavor. It’s perfect as a light lunch or a vibrant side dish.
Can I Use Frozen Citrus for This Salad?
Fresh citrus is best for this salad since it provides the juiciness and texture needed. Frozen citrus tends to be mushy when thawed, so it’s not recommended. If you only have frozen, thaw it fully in the fridge and drain any excess liquid before using.
How Should I Store Leftover Salad?
Because of the delicate avocado and citrus, this salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the fridge and eat within 1 day. The avocado may brown and soften over time.
Can I Make the Dressing in Advance?
Absolutely! The dressing can be made up to 3 days ahead and kept refrigerated in a sealed container. Just give it a quick shake or stir before drizzling over your salad.
What Can I Use Instead of Arugula?
If you want a milder flavor, substitute arugula with baby spinach, mixed greens, or even watercress. Keep in mind that arugula adds a nice peppery bite that complements the citrus well.