Description
This refreshing Citrus Salad combines a vibrant mix of blood oranges, navel oranges, and grapefruit with peppery arugula, thinly sliced red onions, and crunchy walnuts. The salad is dressed with a tangy and slightly sweet lemon-Dijon vinaigrette, making it a perfect light and healthy dish for any season.
Ingredients
Fruits and Vegetables
- 5 pieces Citrus Fruit (such as blood oranges, navel oranges, and grapefruit), washed
- 1/2 cup Arugula
- 1/4 cup Red Onion, thinly sliced
Dressing
- 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
Garnish
- 1/4 cup Walnuts
Instructions
- Peel the citrus fruits: Cut off the top and bottom of each citrus fruit so it can sit flat on the cutting board. Stand the fruit upright and use a sharp knife to slice downward, removing the peel and white pith. Rotate and repeat until the fruit is fully peeled.
- Slice the citrus: Discard the peels. Turn the peeled citrus on its side and slice into 1/4-inch-thick rounds to maintain uniformity for a beautiful presentation.
- Chill the citrus: Cover the sliced citrus and refrigerate for up to 24 hours to keep it fresh and enhance flavors.
- Prepare the dressing: In a mixing bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, sea salt, and black pepper until smooth and creamy. Taste and adjust seasoning as needed. Cover and refrigerate if not using immediately.
- Assemble the salad: Arrange the chilled citrus slices on a bed of arugula and scatter the thinly sliced red onions over the top. Drizzle the prepared dressing evenly over the salad.
- Garnish and serve: Sprinkle walnuts over the salad for added crunch and serve immediately, or store in an airtight container for up to 2 days once dressed.
Notes
- Use a mix of citrus types such as blood oranges, navel oranges, and grapefruit for a colorful and flavorful salad.
- If you prefer a less sweet dressing, reduce or omit the honey.
- For a nut-free version, omit walnuts or substitute with seeds like pumpkin or sunflower seeds.
- Prepare the dressing in advance and refrigerate for up to 3 days to save time.
- Consume the salad within 2 days if stored after dressing to maintain freshness.
