Winter Citrus & Arugula Salad is a bright and fresh dish that combines peppery arugula with juicy slices of citrus fruits like oranges, grapefruits, and maybe even a little lemon or lime. The mix of tangy, sweet, and slightly bitter flavors really wakes up your taste buds, while the crisp greens add a nice bite. It’s an easy way to bring some sunshine to cold winter days with a salad that feels both light and satisfying.
I love making this salad when I want something healthy but still exciting. The best part is how the citrus juices mix with a simple dressing, soaking into the arugula and making every bite burst with flavor. I usually toss in some toasted nuts for a bit of crunch and sometimes a sprinkle of feta or goat cheese, which adds a creamy touch that balances the sharpness of the greens. It’s a mix that always makes me smile.
Winter Citrus & Arugula Salad works wonderfully as a side dish alongside a warm meal, or on its own for a quick lunch. I find it especially nice served slightly chilled, which feels refreshing after being outside in the cold. It’s one of those salads I keep going back to because it’s simple, healthy, and brightens up any table without much hassle.
Key Ingredients & Substitutions
Blood Oranges, Navel Oranges & Grapefruit: These fruits give the salad its bright color and fresh, tangy flavor. If you can’t find blood oranges, try Cara Cara oranges or regular navel oranges. For grapefruit, pink or white work well too.
Arugula: The peppery bite of arugula contrasts nicely with the sweet citrus. If you’re sensitive to spice, baby spinach or mixed spring greens are softer alternatives.
Fennel: It adds a crisp, slightly licorice flavor and crunch. If fennel isn’t available, thinly sliced celery or cucumber alone will still add nice texture.
Olive Oil and Lemon Juice: These form a basic dressing that brightens and ties the salad together. For a different taste, you can swap lemon juice with lime or a mild vinegar like white wine or apple cider vinegar.
How Do You Peel and Slice Citrus Without Losing Flavor or Making a Mess?
Peeling citrus for salads can be tricky, but with a sharp knife and a steady hand, it’s easy to get beautiful, pith-free slices:
- Cut off both ends of the fruit so it sits flat on the board.
- Starting at the top, carefully slice downward to remove the peel and white pith, following the fruit’s curve.
- Once peeled, lay the fruit on its side and slice thin rounds, removing seeds as you go.
- This method keeps the fruit juicy and pretty, without the bitter white pith.
Take your time with this step; neat slices make the salad look fresh and inviting, and keep the flavor bright.
Equipment You’ll Need
- Sharp paring knife – I find this makes peeling and slicing citrus much easier and cleaner.
- Cutting board – a sturdy surface helps you peel and slice safely and evenly.
- Large salad bowl – for tossing all the ingredients together in one place.
- Whisk or small jar with lid – to make the simple dressing quickly and smoothly.
- Mandoline (optional) – if you want perfectly uniform fennel and cucumber slices for a refined look.
Flavor Variations & Add-Ins
- Swap arugula for baby spinach or mixed greens if you prefer a milder, softer flavor.
- Add toasted nuts like almonds or pistachios for extra crunch and richness.
- Include crumbled feta or goat cheese to add creamy, salty bites that balance the citrus.
- Mix in sliced radishes or thinly sliced shallots for extra flavor and crunch.
Winter Citrus & Arugula Salad
Ingredients You’ll Need:
For the Salad:
- 2 blood oranges, peeled and thinly sliced
- 2 navel oranges, peeled and thinly sliced
- 1 grapefruit, peeled and thinly sliced
- 4 cups fresh arugula leaves
- 1 small fennel bulb, thinly sliced
- 1 small cucumber, thinly sliced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint leaves, roughly chopped (optional)
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Time You’ll Need
This salad takes about 15 minutes to prepare. Most of the time is spent carefully peeling and slicing the citrus fruits, while slicing the veggies and mixing the dressing is quick and simple. Serve immediately for the freshest flavor!
Step-by-Step Instructions:
1. Prepare the Citrus
Use a sharp knife to peel the oranges and grapefruit, removing all the white pith. Then slice them crosswise into thin rounds. Set these aside carefully so the juicy slices stay intact.
2. Slice the Fennel and Cucumber
Thinly slice the fennel bulb and cucumber. These add a crunchy, fresh texture that pairs perfectly with the citrus and peppery arugula.
3. Assemble the Salad
In a large bowl, combine the arugula, fennel, and cucumber. Arrange the citrus slices on top, spreading them out for a pretty, colorful presentation. Sprinkle on the chopped parsley and mint if using.
4. Make and Add the Dressing
Whisk olive oil, lemon juice, honey (or maple syrup), salt, and pepper together in a small bowl. Drizzle the dressing evenly over the salad.
5. Toss and Serve
Gently toss the salad just before serving, mixing flavors without breaking the citrus slices. Serve right away and enjoy a bright, refreshing winter treat!
Can I Use Other Greens Instead of Arugula?
Absolutely! Baby spinach, mixed spring greens, or even watercress work well if you prefer a milder flavor or don’t have arugula on hand.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 1 day. The citrus may release juice and make the salad a bit soggy, so it’s best enjoyed fresh.
Can I Make the Dressing Ahead of Time?
Yes! You can whisk together the dressing a day ahead and keep it refrigerated. Just give it a quick stir or shake before drizzling over the salad.
What Can I Substitute for Fennel?
If you don’t have fennel, try using thinly sliced celery or extra cucumber to maintain that crisp texture and fresh crunch.