by Traci ·
5 from 20 votes
Total 20 minutes minutes
Jump To Recipe
This post may contain affiliate links. Please read our disclosure policy.
Refreshing citrus salad made with blood oranges, navel oranges, and white grapefruit over a bed of arugula with walnuts and zesty lemon dressing.
Why you'll love this citrus salad recipe
This citrus salad is not your typical green salad. Nor does it resemble the fruit salad you're accustomed to enjoying during warmer months. This is a full on winter salad – and it's bursting with flavor and nutrients!
One of the best things about the winter season is – the fruit! That's right! The coldest season of the year for most of the US happens to be the optimal time for oranges, grapefruit, lemons, limes, and kiwi to ripen on the tree.
I happen to live near orange and grapefruit trees, which is why I'm sharing this recipe. I started making this citrus salad 10 years ago. It is, in my opinion, one of the most underrated seasonal salads. It has every flavor going for it – sweet, sour, bitter, salty, and savory – and plenty of texture.
Ingredient notes
The ingredient amounts are listed in the printable recipe card below.
- Grapefruit - I used white grapefruit here, but pink is gorgeous too!
- Oranges - I used blood oranges and navel oranges.
- Arugula - Or fresh kale.
- Walnuts - Any nuts will work for this recipe. Use your favorite variety!
- Red onions - Totally optional, but highly recommended.
- Lemon juice - Freshly squeezed.
- Extra virgin olive oil - Or preferred salad oil.
- Dijon - Adds a slightly spicy kick and slightly thickens the dressing.
- Honey - Or other liquid sweetener.
- Salt and pepper - Season to taste.
How to make citrus salad
Step 1. Use a sharp knife to carefully remove peels and pith from all oranges and grapefruit surfaces. Discard peels. Turn the peeled citrus on its side and cut into ¼-inch thick slices.
Step 2. Arrange a bed of arugula topped with oranges, grapefruit, and (optional) onions. Cover and refrigerate for up to 1 day.
Step 3. Whisk together lemon dressing ingredients in a mixing bowl. Cover and refrigerate for up to 3 days or use immediately.
Step 4. To serve, drizzle lemon dressing over the sliced citrus and garnish with WALNUTS. Store in an airtight container for up to 2 days, once dressed.
Delicious add-ins
This citrus salad is simple and divine as it is, especially because it has the perfect texture and flavors going for it. But I'm sharing a few other ingredients that will enhance it further.
- Fruits and vegetables: pomegranate seeds, avocado, apples, beets, fennel, carrots, radishes
- Nuts: toasted pine nuts, almonds, pecans, pistachios
- Seeds: pepitas, hemp hearts, chia seeds
- Cheese: goat cheese, crumbled blue cheese, feta cheese, Parmesan cheese
More salads to love during winter
- Lemony Kale Salad
- Broccoli Grape Salad
- Shaved Brussels Sprout Salad
- Savory Sweet Potato Salad
📖 Recipe
Citrus Salad Recipe
This refreshing citrus salad is loaded with juicy oranges and grapefruit, peppery arugula, and the perfect honey Dijon dressing. Citrus is at peak freshness during the winter season!
Prep TimePrep Time: 20 minutes mins
Cook TimeCook Time: 0 minutes mins
Total timeTotal Time: 20 minutes mins
Yield 4 1-cup servings
Author Traci Antonovich
5 from 20 votes
Print Pin
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
Ingredients
- 2 Blood Oranges peeled and sliced
- 1 large Navel Orange peeled and sliced
- 1 large Grapefruit peeled and sliced
- ½ cup Arugula
- ¼ cup Red Onion thinly sliced
- 2 tablespoons Lemon Juice
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey or other liquid sweetener
- ¼ teaspoon Sea Salt
- pinch Black Pepper
- ¼ cup Walnuts
Instructions
Use a sharp knife to carefully remove peels and pith from the surface of all ORANGES and GRAPEFRUIT.
Discard peels. Turn the peeled citrus on its side and cut into ¼-inch thick slices.
Arrange GRAPEFRUIT, ORANGES, and (optional) RED ONIONS on a bed of ARUGULA. Cover and refrigerate up to 1 day.
To make the dressing, whisk together LEMON JUICE, OLIVE OIL, DIJON, HONEY, SALT, and PEPPER in a mixing bowl until creamy and well combined. Cover and refrigerate for up to 3 days.
To serve, drizzle dressing over salad and garnish with WALNUTS.
Store in an airtight container up to 2 days, once dressed.
Final step
Click stars to vote. Please visit 'Comments' below for reviews.
5 from 20 votes
Did you make this recipe? I'd love to see it!Follow @thekitchengirl on Instagram, snap a photo, and tag #thekitchengirl. This always makes my day!
Nutrition
Serving: 1cup | Calories: 206kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 340mg | Fiber: 4g | Sugar: 16g | Vitamin A: 907IU | Vitamin C: 49mg | Calcium: 50mg | Iron: 1mg
Course Salad, Side Dish
Cuisine American
Diet Gluten Free, Vegan
Easy FREE recipes to your inbox weeklyJoin The Kitchen Girl community!
Reader Interactions
We love recipe feedback...
Comments
Jeff says
This delicious salad literally bursts with flavor and I look forward to it every year. I love the technique you use to cut citrus. So easy and such a winner in the winter! Thanks for sharingReply
Danielle says
I LOVE citrus in salads. This is such a great yummy looking salad! I recently found out I don't love fennel, so I'll likely substitute. Great idea for healthy weekday lunch/dinner.Reply
Traci Antonovich says
Yay thanks Danielle. Not everyone loves fennel, so I would double down on the sliced apples in this recipe. They offer a great texture and flavor. Thanks again!
Elaine says
I love all the ingredients in your delightful salad!! I love all the winter citrus you used. This salad looks both beautiful and delicious! I can't wait to try your recipe!Reply
Traci Antonovich says
Thanks Elaine! Love hearing that...hope you get to try this one out!
Karen says
I love citrus and fennel together and this salad is so lovely. Although I'm ready for spring I'm feeling like I should enjoy citrus fruits as long as I can. The dressing sounds delicious too!Reply
Traci Antonovich says
Thanks so much Karen 🙂 I'm right there with you on enjoying ALL the citrus while the season lasts!
Stephanie says
This salad sounds amazing! I've started to crave more salads lately so this one sounds perfect to add to the rotation.Reply
Traci Antonovich says
Awesome Stephanie! Hope you can get this one into your rotation 🙂
Julia says
What a perfect salad for spring! And that champagne vinaigrette sounds so delicious 🙂Reply
Traci Antonovich says
Thanks so much Julia! If you love the sound of it, you'll love the real thing 🙂
Susie says
I love every single flavor in this recipe, and it is so beautiful! I cannot wait to make it. I will definitely be putting this on my next menu for companyReply
Traci Antonovich says
Yay Susie...so glad to hear it! I hope you love it like I do...the citrus kind of sells itself 😉
Carlos says
This salad is lovely and so refreshing looking.Reply
Traci Antonovich says
Thanks Carlos...all credit goes to that gorgeous produce 🙂
Edyta says
I literally love everything you put in this salad. What a great combo!!!Reply
Traci Antonovich says
Thanks Edyta! Love hearing that...and right there with you on my fondness for each ingredient 🙂
kaitie says
What a GREAT salad! I would love this for a light lunch or a ladies lunch 🙂
Reply
Traci Antonovich says
Thanks Kaitie! Love the idea of this as a ladies lunch…perhaps with some bubbles or some white wine. YUMMMM! Loving your line of thinking 🙂
Jennifer says
Such a beautiful salad!! I'm always looking for more fresh recipes like this during this time of year!Reply
Traci Antonovich says
Thanks Jennifer! Yay! Hope this one does it for you...it's perfect timing while citrus is going off 🙂
Meredith Kauffman says
I love all of the delicious textures in this citrus-focused salad! I happen to love arugula, so I would definitely make this salad with a lot of it. Pinning to try soon!Reply
Traci Antonovich says
Thanks Meredith! Right there with you on the arugula so of course I piled it on after the photo shoot LOL. Hope you get a chance to try this one out...and love it 🙂
Jill says
I would most certainly devour that whole plate. What a beautiful presentation too!Reply
Traci Antonovich says
Haha, it's so easy to devour! Thanks for the kind words 🙂
