Winter Citrus & Arugula Salad is a bright and refreshing mix that combines the peppery bite of fresh arugula with the sweet and tangy flavors of winter citrus fruits like oranges, grapefruits, and mandarins. The juicy citrus slices bring a burst of sunshine to every bite, while the greens add a nice peppery contrast that makes the salad pop.
I love making this salad when I want something light but full of flavor. The secret is using the freshest citrus you can find, and I like to add a simple dressing with just a little honey and olive oil to tie everything together without overpowering those fresh tastes. It always feels like such a treat in the middle of the colder months.
Serving this salad chilled is the best way to enjoy it, maybe as a side with grilled chicken or fish, or even on its own for a quick, healthy lunch. I also like tossing in some toasted nuts or a bit of feta cheese for extra crunch and creaminess. This salad reminds me that winter can be just as colorful and delicious as any other season!
Key Ingredients & Substitutions
Arugula: This peppery green is the salad’s base, giving that nice bite. If you find it too strong, mix in baby spinach or mild lettuce for a gentler flavor.
Winter Citrus (Oranges & Grapefruit): Blood oranges add color and sweetness, but regular navel oranges work well too. If grapefruit is too tart, try oranges with a milder citrus flavor like tangerines.
Fennel: Adds a crunchy, slightly sweet flavor. If you don’t have fennel, thinly sliced celery can add crunch, though the flavor will be different.
Pistachios: They give a great crunch and nutty taste. You can swap these for toasted almonds, walnuts, or pecans depending on preference or allergies.
Dressing (Olive Oil, Lemon Juice, Honey): Simple and fresh to brighten the salad. Maple syrup is a good vegan swap for honey, and lime juice can replace lemon for a different citrus note.
How Do You Peel and Slice Citrus for a Perfect Salad?
Removing the white pith and skin from citrus makes the salad sweeter and less bitter. Here’s a quick way:
- Use a sharp knife to cut off the top and bottom of the fruit.
- Stand the fruit on one end and slice away the peel and white pith in a downward motion.
- Once peeled, hold the fruit over a bowl and slice thin rounds to catch any juice.
- Be gentle with the slices to keep them intact for a pretty presentation.
This method gives you tender, juicy slices that look great in the salad and taste fresh without bitterness.
Equipment You’ll Need
- Sharp paring knife – I use it to peel and slice citrus smoothly, keeping each slice looking neat.
- Mandoline slicer (optional) – makes thin, even fennel slices quickly and easily.
- Large salad bowl – perfect for tossing everything together without spilling.
- Small whisk or fork – helps mix the dressing ingredients to emulsify for a smooth dressing.
Flavor Variations & Add-Ins
- Try adding crumbled feta or goat cheese for a creamy tang that balances the citrus.
- Switch pistachios for toasted almonds or walnuts for a different crunch.
- Include slices of avocado for extra richness and smooth texture.
- Swap honey for a splash of balsamic vinegar in the dressing for a deeper flavor.
Winter Citrus & Arugula Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups fresh arugula
- 2 oranges (navel or blood oranges), peeled and thinly sliced
- 1 grapefruit, peeled and thinly sliced
- 1 small fennel bulb, thinly sliced
- 1/4 cup shelled pistachios, roughly chopped
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This fresh and tasty salad takes about 15 minutes to prepare. Most of that time is peeling and slicing the citrus fruit and fennel, so it’s a quick go-to when you want something bright and healthy.
Step-by-Step Instructions:
1. Prepare the Citrus:
Start by peeling the oranges and grapefruit carefully, removing all the white pith as it can be bitter. Once peeled, slice them into thin rounds. Try to keep the slices intact to make the salad look beautiful.
2. Slice the Fennel:
Thinly slice the fennel bulb, discarding the tough core. Gently separate the slices so they mix easily into the salad.
3. Assemble the Salad:
In a large bowl, combine the arugula, citrus slices, and sliced fennel. This mix creates a lovely combination of fresh, tangy, and peppery flavors.
4. Make and Add Dressing:
In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), salt, and pepper until well combined and smooth. Drizzle the dressing over the salad, then toss gently, so you don’t break up the citrus slices.
5. Add Crunch and Serve:
Sprinkle the chopped pistachios over the top for a crunchy texture. Serve the salad immediately, either chilled or at cool room temperature for the freshest taste.
Can I Use Other Greens Instead of Arugula?
Absolutely! Baby spinach, mixed salad greens, or even watercress work well as milder alternatives if you find arugula too peppery.
How Should I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 1 day. The citrus can release juice over time, so toss gently before serving again.
Can I Prepare This Salad Ahead of Time?
It’s best to prep the ingredients separately and combine just before serving to keep everything fresh and prevent the arugula from wilting.
What Can I Substitute for Pistachios?
Toasted almonds, walnuts, or pecans make great replacements and add a nice crunch if you don’t have pistachios on hand.
