Winter Citrus & Arugula Salad is a fresh and bright dish that brings a burst of sunshine to chilly days. The peppery arugula pairs perfectly with the juicy, tangy slices of citrus fruits like oranges and grapefruits. A light dressing adds just the right touch of sweetness and acidity, making this salad both crisp and lively.
I love making this salad when I want something light but full of flavor. The contrast between the sharp arugula and the sweet citrus keeps every bite interesting. Sometimes I toss in a handful of toasted nuts or a sprinkle of feta cheese for a little extra texture and richness. It’s a simple way to feel like you’re having something special, even on a busy day.
This salad feels like a breath of fresh air in the middle of winter. I often serve it alongside roasted chicken or grilled fish for a balanced meal. It’s also a great side for holiday dinners when you want something bright to cut through richer dishes. Whenever I make it, I end up looking forward to the next time I can enjoy those fresh, zesty flavors again.
Key Ingredients & Substitutions
Arugula: This green brings a peppery bite that balances the sweet citrus. If you prefer a milder taste, baby spinach or mixed greens work well.
Citrus (Blood & Navel Oranges): Blood oranges add color and a rich flavor, while navel oranges keep things sweet and bright. You can swap any citrus you like—grapefruit, tangerines, or even kumquats.
Avocado: Adds creaminess and richness to the salad. If you’re avoiding avocado, cucumber slices or toasted nuts give a nice crunch instead.
Parmesan Cheese: Offers a salty, nutty note. For a dairy-free option, try nutritional yeast or omit it altogether.
Olive Oil & Lemon Juice: These make a simple, fresh dressing. You can substitute lemon juice with lime or even a mild vinegar like champagne vinegar.
How Can I Slice Citrus Perfectly Without Mess?
Slicing citrus thinly and without pith takes a bit of care. Here’s a clean way to do it:
- Use a sharp knife to cut off both ends of the orange, so it stands flat.
- Carefully slice down the sides, removing all the white pith. This prevents bitterness.
- Hold the peeled orange steady and slice into thin rounds.
- If juice drips, save it for the dressing—it’s packed with flavor!
Taking your time here means your salad looks bright and juicy instead of bitter or messy.
Equipment You’ll Need
- Chef’s knife – I like a sharp, sturdy knife to peel and slice citrus easily and safely.
- Cutting board – Provides a stable surface for peeling oranges and chopping parsley.
- Small whisk or fork – Perfect for blending the simple dressing quickly.
- Large salad bowl – Gives plenty of room to toss all the ingredients without spilling.
Flavor Variations & Add-Ins
- Swap blood oranges for grapefruits for a tangier kick that’s great in winter.
- Add toasted nuts like walnuts or pecans for extra crunch and richness.
- Mix in some crumbled feta or goat cheese instead of Parmesan for creaminess.
- Include thinly sliced fennel or radishes for more fresh, crisp flavors.
Winter Citrus & Arugula Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups fresh arugula, washed and dried
- 2 blood oranges, peeled and thinly sliced
- 2 navel oranges, peeled and thinly sliced
- 1 small avocado, peeled and sliced
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad is quick and easy, taking about 10-15 minutes to prepare. Most of the time is spent carefully peeling and slicing the citrus, while mixing the fresh ingredients and dressing.
Step-by-Step Instructions:
1. Preparing the Citrus:
Take a sharp knife and peel the blood and navel oranges by removing all the white pith. Then, slice the peeled oranges into thin rounds. Keep any juice that drips out—it’s great for the dressing.
2. Making the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), salt, and pepper until smooth and well combined.
3. Assembling the Salad:
In a large salad bowl, toss together the fresh arugula and chopped parsley. Gently add the sliced citrus and avocado to the bowl, being careful not to break the fruit slices.
4. Finishing Touches:
Drizzle the dressing over the salad and toss gently to coat everything evenly. Sprinkle shaved Parmesan cheese on top for a tasty, savory finish. Serve immediately to enjoy the fresh flavors at their best.
Can I Use Other Greens Instead of Arugula?
Yes! Baby spinach, mixed salad greens, or even watercress make great alternatives if you want a milder or slightly different flavor.
How Can I Store Leftovers?
This salad is best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to 1 day. Keep the dressing separate to avoid sogginess, and add avocado just before serving to prevent browning.
What If I Don’t Have Blood Oranges?
No worries! Regular navel oranges, grapefruits, or tangerines work well, too. Just aim for a mix of sweet and tart citrus to keep the flavor balanced.
Can I Make the Dressing Ahead of Time?
Absolutely! Whisk the dressing ingredients together and store it in the fridge for up to 3 days. Bring it to room temperature and give it a quick stir before drizzling over your salad.
