Name: Citrus Salad with Arugula, Walnuts, and Honey-Dijon Dressing Recipe
Prep time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 5 pieces Citrus Fruit (such as blood oranges, navel oranges, and grapefruit), washed; 1/2 cup Arugula; 1/4 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); 1/4 teaspoon Sea Salt; Pinch Black Pepper; 1/4 cup Walnuts

Jump to Recipe· 4.1 from 7 reviews

I absolutely love this Citrus Salad with Arugula, Walnuts, and Honey-Dijon Dressing Recipe because it offers such a refreshing burst of flavors while being incredibly simple to prepare. The vibrant citrus fruits combined with peppery arugula and crunchy walnuts create a lively mix of textures and tastes that always brighten my meal times. It’s one of those salads that feels light and nourishing, yet full of complexity from the tangy-sweet honey-Dijon dressing. Whenever I make it, I’m reminded how a few fresh, thoughtfully combined ingredients can truly elevate a dish.

Why You’ll Love This Citrus Salad with Arugula, Walnuts, and Honey-Dijon Dressing Recipe

What really excites me about this Citrus Salad with Arugula, Walnuts, and Honey-Dijon Dressing Recipe is the balance it strikes between vibrant citrus brightness, the peppery kick of fresh arugula, and the subtle sweetness from the honey in the dressing. Each bite feels like a perfect harmony of sweet, tart, and savory notes, which is such a delight to experience especially when I want something refreshing and wholesome. The walnuts add a lovely crunch, making the texture dynamic and satisfying.

Besides the incredible flavor, it’s also a breeze to make. I appreciate how the ingredients require minimal prep, and the dressing comes together in just a few whisked minutes. This salad is one I often bring to gatherings or make for quick weeknight dinners because it feels fancy without demanding too much time or effort. It always stands out on my table thanks to the colorful citrus slices and elegant plating on a fresh bed of arugula.

Ingredients You’ll Need

A white plate with a single layer of fresh, green arugula leaves spread evenly, showing their ruffled edges and light veins. Above the plate, there is a white bowl partially visible, filled with slices of dark red and bright yellow citrus fruits. To the right, a small clear bowl contains chopped nuts, some scattered outside the bowl on a white marbled surface. At the bottom right, a glass bowl with thinly sliced light purple onions is partially visible. A small glass bottle with mustard-yellow dressing is also seen on the white marbled surface near the bottom center photo taken with an iphone --ar 4:5 --v 7

The beauty of this Citrus Salad with Arugula, Walnuts, and Honey-Dijon Dressing Recipe is how a handful of simple, fresh ingredients come together to create something truly special. Each contributes a unique flavor or texture that elevates the overall dish.

Citrus Fruit (5 pieces): I like to use a mix like blood oranges, navel oranges, and grapefruit for a colorful, juicy combination.
Arugula (1/2 cup): Adds a peppery, fresh bite that complements the sweetness of the citrus.
Red Onion (1/4 cup, thinly sliced): Provides a mild bite and slight sharpness that balances the salad.
Lemon Juice (2 tablespoons): Brightens the dressing with fresh acidity.
Extra Virgin Olive Oil (2 tablespoons): Creates a rich, smooth base for the dressing.
Dijon Mustard (1 teaspoon): Gives depth and a gentle zing to the dressing.
Honey (1 teaspoon): Adds natural sweetness that balances tart flavors beautifully.
Sea Salt (1/4 teaspoon): Enhances all the flavors in the salad without overpowering.
Black Pepper (pinch): Adds a subtle heat to the dressing.
Walnuts (1/4 cup): Bring crunchy texture and mild nuttiness that rounds out the salad.

Directions

Step 1: First, prepare your citrus by cutting off the tops and bottoms so each fruit sits flat on your cutting board. Stand the fruit upright and carefully slice downward to remove the peel and the bitter white pith, rotating as you go until the fruit is completely peeled.

Step 2: Once peeled, lay the citrus on its side and slice into 1/4-inch-thick rounds. These slices will form the vibrant base of your salad. Place them in a container, cover, and refrigerate if you want to prepare in advance—up to 24 hours works great.

Step 3: Next, make the dressing. In a small bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, honey, sea salt, and black pepper until the mixture is smooth and creamy. Taste and adjust any flavors if needed. You can refrigerate the dressing for up to 3 days, so feel free to make it early.

Step 4: When ready to serve, start with a bed of fresh arugula and scatter thin slices of red onion on top. Arrange the citrus slices artistically over the greens.

Step 5: Drizzle the honey-Dijon dressing generously over the salad, then sprinkle the walnuts for a delightful crunch and nutty finish.

Servings and Timing

This Citrus Salad with Arugula, Walnuts, and Honey-Dijon Dressing Recipe yields about 4 servings, making it perfect for a small group or as a side dish for a family meal. The prep time is reasonably quick, around 15 minutes if you’re efficient with your peeling and slicing. There is no cooking time required since this is a fresh salad, but you might want to allow 10 minutes resting time in the fridge for the citrus to chill and the flavors to meld. The total time from start to table is approximately 20 minutes, making it an ideal choice for quick and healthy eating.

How to Serve This Citrus Salad with Arugula, Walnuts, and Honey-Dijon Dressing Recipe

A woman's hand is holding a small juicy deep red-orange citrus fruit segment while slicing it with a sharp knife on a black cutting board. The fruit has a glossy texture with visible juicy pulp inside. Around the cutting board are thin slices and peels of the same citrus, showing a bright reddish-orange cross-section and white pith. The knife blade reflects the shiny fruit surface, creating a contrast between the deep rich colors of the fruit and the dark cutting background. Photo taken with an iphone --ar 4:5 --v 7

I love serving this salad as a vibrant starter at dinner parties or alongside grilled chicken or fish for a light, balanced meal. The citrus freshness pairs especially well with simply seasoned proteins because it adds brightness and lifts the entire plate. For a vegetarian option, I like to add crumbled goat cheese or feta on top, which adds a creamy tang that complements the dressing wonderfully.

Presentation is key with this salad. I suggest arranging the citrus slices neatly over a bed of arugula, as it’s visually striking with all the bright colors. Before serving, I sprinkle toasted walnuts for an earthy crunch and maybe a tiny drizzle more of the honey-Dijon dressing for shine. Serving it chilled or at room temperature works best to keep the arugula crisp and the flavors fresh.

For drink pairings, I often recommend a crisp white wine like Sauvignon Blanc or a lightly sparkling water with a slice of lemon to echo the salad’s citrus theme. This salad works beautifully for spring and summer meals but is equally refreshing during holiday gatherings when you want to offer something light amid richer dishes.

Variations

I like to switch up the nuts depending on what I have on hand—pecans or almonds work brilliantly if you want a different kind of crunch. For a vegan twist, just swap honey for maple syrup or agave nectar in the dressing, and it still tastes just as delightful. You can also experiment with adding different greens; baby spinach or mixed salad greens give a milder flavor if you’re not a fan of arugula’s peppery bite.

To elevate this salad into a heartier meal, I sometimes add cooked quinoa or farro for a boost of whole grains. Another fun variation I enjoy is roasting the walnuts lightly to bring out deeper nuttiness. The dressing itself can be zested up with a bit of grated ginger or a splash of orange juice instead of lemon for a twist on the classic.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing them in an airtight container in the fridge. Because the salad is fresh and dressed, it’s best eaten within 1 to 2 days to maintain the crispness of the arugula and the texture of the citrus. Keep the walnuts separate if possible, as they can get soggy otherwise.

Freezing

This Citrus Salad with Arugula, Walnuts, and Honey-Dijon Dressing Recipe does not freeze well due to the fresh greens and juicy citrus. Freezing would ruin the texture and make the salad watery and limp upon thawing, so I advise fresh preparation for the best experience.

Reheating

Because this salad is meant to be served chilled or at room temperature, reheating is not recommended. If you want to enjoy the dressing again later, you can whisk it before serving cold salads or use it fresh on another salad for that same bright flavor.

FAQs

Can I use other types of greens besides arugula?

Absolutely! While arugula provides a distinct peppery flavor, you can substitute baby spinach, mixed greens, or even watercress depending on your preference. Each will give the salad a slightly different taste and texture, so feel free to experiment.

Is this Citrus Salad suitable for meal prep?

You can prepare the citrus slices and dressing ahead of time and store them separately in the refrigerator for up to 24 hours. However, I recommend assembling the salad just before serving to keep the arugula fresh and crisp.

Can I make the dressing without honey?

Yes, you can swap honey with maple syrup, agave nectar, or another liquid sweetener of your choice. These alternatives keep the balance of sweet and tangy intact while also making the salad vegan-friendly.

What nuts work best in this salad?

While the recipe calls for walnuts due to their buttery crunch and mild bitterness that complements citrus, pecans, sliced almonds, or even pistachios can be delicious substitutes. Toasting the nuts lightly enhances their flavor.

How do I get the best flavor from the citrus fruit?

To maximize flavor, remove all the bitter white pith from the citrus carefully and use a mix of varieties, such as blood oranges, navel oranges, and grapefruit, for complexity. Slicing thinly and chilling the fruit before serving enhances the refreshing taste.

Conclusion

If you’re looking for a salad that feels both elegant and effortless, I highly encourage you to try this Citrus Salad with Arugula, Walnuts, and Honey-Dijon Dressing Recipe. It consistently brightens my meals with its lively colors, fresh flavors, and delightful textures. Whether you’re feeding a crowd or just craving something wholesome on a busy day, this salad is a wonderful choice that always lifts my spirits and satisfies my cravings for something fresh and vibrant!