Winter Citrus & Arugula Salad is a bright and fresh way to enjoy the cooler months. It combines peppery arugula leaves with juicy slices of oranges, grapefruit, or mandarins, giving you a lovely mix of tangy and slightly sweet flavors. A sprinkle of nuts or cheese often joins the party, adding texture and a little richness.
I love making this salad when I want something light but still full of flavor. The contrast between the peppery greens and the sweet, citrusy fruit feels so refreshing, especially after heavier winter meals. I usually toss it with a simple dressing made from olive oil and a bit of honey or mustard — it pulls the whole thing together without overpowering those fresh ingredients.
This salad is also a fantastic way to bring some sunshine to your table during the cold months. I like serving it alongside grilled chicken or fish, but it’s just as happy to be the star of a lighter lunch. Whenever I make it, people always come back for seconds, and it’s an easy way to add a pop of color and brightness to any meal.
Key Ingredients & Substitutions
Arugula: This peppery green is the star of the salad, adding a nice bite. If you want a milder taste, try baby spinach or mixed spring greens instead.
Citrus: The mix of navel orange, blood orange, and grapefruit brings beautiful color and bright, tangy flavors. If blood oranges aren’t available, substitute with more navel oranges or tangerines.
Avocado: Adds creaminess to balance the citrus acidity. If you’re avoiding avocado, cucumber slices or thinly sliced fennel work well too.
Pistachios: These add a lovely crunch and a subtle nutty flavor. You can swap them for toasted almonds, walnuts, or pumpkin seeds according to your preference.
How Do I Peel and Slice Citrus for a Beautiful Salad?
Getting perfect citrus slices without the bitter white pith is key to this salad’s texture and taste. Here’s how to prep your citrus like a pro:
- Use a sharp knife to cut off the top and bottom of the fruit first.
- Stand the fruit up on one end and slice downward, following the curve, to remove all the white pith and peel.
- Once peeled, hold the fruit sideways and slice crosswise into rounds.
- Handle gently to keep slices intact and pretty!
This technique not only keeps the salad looking fresh, but also ensures no bitterness ruins the bright, juicy citrus flavor.
Equipment You’ll Need
- Sharp paring knife – I find this makes peeling and slicing citrus much easier and neater.
- Cutting board – a stable surface helps peel and slice safely and precisely.
- Small whisk or fork – perfect for mixing the dressing smoothly.
- Large salad bowl or platter – provides plenty of space to toss and serve the salad beautifully.
Flavor Variations & Add-Ins
- Replace pistachios with toasted almonds, walnuts, or pecans for different crunch and flavor profiles.
- Add crumbled goat cheese or feta on top for a creamy, tangy kick.
- Include sliced fennel or radishes for extra crunch and mild anise or spicy flavors.
- Use honey-mustard or balsamic vinaigrette instead of the simple citrus dressing to vary the taste.
Winter Citrus & Arugula Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups fresh arugula
- 1 navel orange, peeled and sliced
- 1 blood orange, peeled and sliced
- 1 grapefruit, peeled and sliced
- 1 avocado, peeled, pitted, and sliced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons pistachios, chopped (optional for crunch)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice or orange juice
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 15-20 minutes to prepare, including peeling and slicing the citrus and avocado. There’s no cooking required, so it comes together quickly—perfect for a fresh, healthy meal or side dish!
Step-by-Step Instructions:
1. Prepare the Citrus:
Use a sharp knife to carefully peel the oranges and grapefruit, removing all the white pith. Slice the peeled fruit crosswise into thin rounds. This keeps the pieces juicy and bright without bitterness.
2. Slice the Avocado:
Peel, pit, and cut the avocado into thin wedges, ready to layer onto the salad for a creamy texture.
3. Make the Dressing:
In a small bowl, whisk together olive oil, fresh lemon or orange juice, honey (or maple syrup), salt, and pepper. Mix well until everything is blended into a smooth dressing.
4. Assemble the Salad:
Arrange the fresh arugula on a large serving plate or bowl. Evenly distribute the citrus slices on top, then gently add the avocado slices.
5. Dress and Garnish:
Drizzle the dressing evenly over the salad. Sprinkle the chopped parsley and pistachios (if using) for a fresh and crunchy finish.
6. Serve:
Give the salad a gentle toss if you like, or serve as-is for a beautiful presentation. Enjoy immediately for the best flavor and texture!
Can I Use Other Greens Instead of Arugula?
Absolutely! Baby spinach, mixed greens, or even watercress make great alternatives if you prefer a milder flavor or want to switch things up.
What Can I Substitute for Pistachios?
If you don’t have pistachios, try toasted almonds, walnuts, or pecans. They’ll add the same satisfying crunch and nutty flavor to the salad.
How Should I Store Leftovers?
Store any leftover salad and dressing separately in airtight containers in the fridge. The salad is best eaten within 1 day to keep the citrus and greens fresh.
Can I Make the Dressing Ahead of Time?
Yes! You can whisk up the dressing a day in advance and keep it refrigerated. Just give it a quick stir or shake before drizzling over the salad.