Description
A refreshing and vibrant Citrus Arugula Salad combining peppery arugula with sweet and tangy citrus segments, creamy goat cheese, and crunchy toasted nuts, all brought together with a zesty citrus vinaigrette. Perfect for a light lunch or a colorful side dish.
Ingredients
Scale
For the Salad:
- 4 cups arugula (baby or regular)
- 2 oranges (navel or blood oranges), peeled and segmented
- 1 grapefruit (optional), peeled and segmented
- 2 tbsp crumbled goat cheese
- ¼ cup toasted almonds or pistachios
- ¼ small red onion, thinly sliced
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh orange juice
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Toast the Nuts: In a dry skillet over medium heat, toast the almonds or pistachios until fragrant and slightly golden. Stir frequently to avoid burning. Once toasted, set aside to cool completely.
- Prepare the Citrus: Peel the oranges and grapefruit carefully, removing as much of the white membrane as possible, then segment the fruit into bite-sized pieces.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, fresh orange juice, lemon juice, Dijon mustard, honey, salt, and freshly ground black pepper until the mixture is well combined and emulsified.
- Assemble the Salad: In a large mixing bowl, combine the fresh arugula, citrus segments, and thinly sliced red onion.
- Dress and Toss: Drizzle the prepared citrus vinaigrette over the salad mixture and toss gently yet thoroughly to ensure all ingredients are evenly coated.
- Top and Serve: Sprinkle the crumbled goat cheese and toasted nuts on top of the dressed salad. Serve immediately to enjoy the fresh flavors and delightful textures.
Notes
- Use blood oranges for a more colorful and slightly sweeter variation.
- To toast nuts evenly, keep the skillet dry and stir constantly.
- If grapefruit is too bitter, it can be omitted or substituted with more oranges.
- To make the salad vegan, substitute goat cheese with a plant-based cheese or omit entirely.
- Prepare the dressing in advance and store in the refrigerator for up to two days.
- Serve the salad immediately after dressing to prevent wilting.
