Winter Citrus & Arugula Salad is a fresh and bright way to enjoy the cooler months. This salad mixes peppery arugula with juicy, sweet citrus fruits like oranges and grapefruits, adding a pop of color and flavor that’s truly refreshing. Crunchy nuts and a light vinaigrette tie everything together for a simple yet delicious dish.
I love making this salad when I want something light but full of zest. The combination of tangy citrus with the slightly bitter arugula always feels like a nice wake-up call for my taste buds. Plus, it’s easy to throw together, especially when the citrus fruits are in season and ripe.
This salad works perfectly as a side, but I also enjoy adding some grilled chicken or shrimp to make it a complete meal. It’s one of those dishes that feels special without any fuss, and I often find myself coming back to it on chilly days when I’m craving something fresh and bright.
Key Ingredients & Substitutions
Arugula: This green adds a peppery kick that brightens the salad. If you prefer milder greens, try baby spinach or mixed salad greens instead. Make sure it’s fresh and dry for the best texture.
Citrus: Navel and blood oranges give sweetness and color. You can swap blood oranges for Cara Cara or grapefruit for a tart twist. Always remove the pith to avoid bitterness.
Fennel and Cucumber: These veggies add crunch and freshness. If you can’t find fennel, thinly sliced celery or jicama works well as a substitute.
Nuts: Toasted almonds or walnuts add wonderful crunch. You can use pecans or pistachios if you like. Toasting nuts enhances their flavor, so don’t skip this step.
Feta Cheese: This is optional but adds a nice salty contrast. For a dairy-free option, try crumbled tofu seasoned with a pinch of salt and lemon juice.
How Do I Peel and Slice Citrus for the Best Salad Texture?
Peeling and slicing citrus properly is key to avoid bitterness and keep the salad looking nice.
- Start by cutting off the top and bottom of the fruit so it sits flat.
- Use a sharp knife to slice away the peel and white pith, following the curve of the fruit.
- Work over a bowl to catch any juice, which you can add to your dressing.
- Slice the peeled fruit into rounds or segments, removing seeds and any membrane to keep slices tender.
- Handle slices gently when mixing to avoid breaking them.
This method gives you clean, sweet citrus pieces that brighten the salad without bitterness or soggy bits.
Equipment You’ll Need
- Sharp paring knife – I use it to peel and segment the citrus easily, keeping the slices neat and preventing waste.
- Vegetable mandoline or sharp knife – helps slice the fennel and cucumber very thin and uniform, making the salad look nice and evenly textured.
- Large salad bowl – for tossing all ingredients together comfortably without spilling.
- Whisk or small fork – to mix the dressing quickly and smoothly.
- Toasting pan or oven – for toasting nuts; it brings out their flavor and adds crunch to the salad.
Flavor Variations & Add-Ins
- Swap feta for goat cheese or ricotta salata—these add a different salty, creamy element that pairs well with citrus.
- Add protein like grilled chicken, shrimp, or sliced avocado if you want a more filling meal.
- Include other winter vegetables such as radicchio or endive for more bitter contrast or color diversity.
- Sprinkle with fresh herbs like mint or basil, which add extra freshness and complement the citrus.
Winter Citrus & Arugula Salad
Ingredients You’ll Need:
- 4 cups fresh arugula, washed and dried
- 1 large navel orange, peeled and sliced into rounds
- 1 large blood orange or Cara Cara orange, peeled and sliced into rounds
- 1 medium cucumber, thinly sliced
- 1 small fennel bulb, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted sliced almonds or walnuts
- 1/4 cup crumbled feta cheese (optional)
- 1 teaspoon honey or maple syrup
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: pinch of crushed red pepper flakes for slight heat
How Much Time Will You Need?
From start to finish, this salad takes about 15 to 20 minutes. Most of that time is spent peeling and slicing the citrus and preparing the vegetables. It’s quick to make and perfect for a fresh, bright dish any time.
Step-by-Step Instructions:
1. Prepare the Citrus
First, peel the oranges carefully, making sure to remove as much of the white pith as you can to avoid bitterness. Slice the oranges into rounds or segments. Handle them gently so slices stay intact.
2. Slice the Veggies and Mix Greens
Thinly slice the cucumber and fennel bulb. In a large salad bowl, combine these with the washed arugula and chopped parsley. Give it a gentle toss to mix.
3. Layer in the Citrus
Place the citrus slices on top of the greens carefully, keeping them intact to show off their beautiful colors.
4. Make and Add the Dressing
Whisk together lemon juice, olive oil, honey or maple syrup, salt, pepper, and the optional crushed red pepper flakes in a small bowl. Drizzle this all over the salad, then toss gently to coat everything evenly.
5. Add Nuts and Cheese
Sprinkle the toasted almonds or walnuts over the salad, and if you like, add the crumbled feta cheese on top. This adds some crunchy texture and a savory note.
6. Serve and Enjoy!
Serve the salad right away for the freshest flavors and best texture. It makes a colorful, refreshing side dish or light main course.
Can I Use Frozen Citrus for This Salad?
Fresh citrus works best because it retains its juicy texture and brightness. If you only have frozen citrus, thaw it completely and drain any excess liquid before adding to avoid making the salad soggy.
Can I Make This Salad Ahead of Time?
It’s best to assemble and dress the salad just before serving to keep the arugula crisp and the citrus fresh. However, you can prep and slice all ingredients up to a day ahead and store them separately in airtight containers in the fridge.
What Are Good Substitutes for Fennel?
If you don’t have fennel or don’t like its flavor, thinly sliced celery or jicama makes a great crunchy, fresh alternative that pairs well with citrus and arugula.
How Should I Store Leftovers?
Store leftover salad components separately in airtight containers in the fridge. Once combined and dressed, leftovers can become soggy quickly but can be kept in the fridge for up to 1 day if needed.