Winter Citrus & Arugula Salad is a bright, fresh mix that combines the peppery bite of arugula with the sweet, juicy flavors of winter citrus like oranges and grapefruits. The salad usually has a lovely contrast of textures too—crisp greens with tender fruit segments, often finished with a drizzle of olive oil or a tangy vinaigrette.
I love making this salad when I want something light but full of flavor, especially during the colder months when fresh produce feels a bit limited. The citrus really wakes up my taste buds and makes me feel like I’m getting a burst of sunshine on a chilly day. A quick tip? Peel the citrus carefully so you don’t get that bitter pith, and use a sharp knife to slice between the membranes for nice, clean segments.
It’s a salad I often bring to gatherings as a fresh side dish since almost everyone enjoys the mix of tangy and peppery flavors. I sometimes add nuts or a bit of cheese for extra texture and richness. It feels simple but also special, and I find that it’s a great way to celebrate winter’s best fruits while keeping things light and fresh on the plate.
Key Ingredients & Substitutions
Arugula: This peppery green adds a spicy kick. If you prefer milder greens, try baby spinach or mixed baby kale. I love arugula for its bite that balances the sweet citrus.
Winter Citrus: Blood orange, navel orange, and grapefruit provide bright, juicy flavors. If you don’t have all three, use just two or swap with tangerines or clementines for sweetness.
Cucumber: Adds crunch and freshness. Feel free to substitute with thinly sliced fennel or celery for added texture and mild flavor.
Cheese: Feta or goat cheese bring a creamy, tangy note. For a dairy-free option, leave this out or try chopped avocado for richness.
Pistachios: Toasted pistachios add crunch and a nutty flavor. Almonds, walnuts, or pecans make good alternatives, or skip nuts if allergies are a concern.
How Do I Peel and Slice Citrus Without the Bitter Pith?
Removing the white pith ensures your citrus slices stay sweet, not bitter. Here’s how I do it:
- Cut off the top and bottom of the fruit so it sits flat.
- Carefully slice downward, following the fruit’s curve, to remove the peel and all white pith.
- Hold the fruit over a bowl and slice between the membranes to release clean segments, catching the juice for the dressing.
Using a sharp knife helps make clean cuts. This method keeps your salad bright and fresh, without any bitter bites.
Equipment You’ll Need
- Chef’s knife – I use it to peel and slice the citrus neatly without tearing the fruit.
- Cutting board – Provides a stable surface for peeling and slicing the citrus and vegetables.
- Large salad bowl or platter – Perfect for arranging all the ingredients beautifully.
- Small whisk or fork – Useful for mixing up the dressing quickly and smoothly.
- Measuring spoons – To accurately measure olive oil, vinegar, and sweetener.
Flavor Variations & Add-Ins
- Swap feta for burrata or fresh mozzarella for a creamier touch.
- Replace pistachios with chopped walnuts or almonds for different crunch and flavor.
- Add thinly sliced fennel or radishes for extra crunch and a mild anise or pepper flavor.
- Include grilled chicken or shrimp for added protein if you want a more filling salad.
Winter Citrus & Arugula Salad
Ingredients You’ll Need:
Salad:
- 4 cups fresh arugula, washed and dried
- 1 large blood orange, peeled and sliced into rounds
- 1 large navel orange, peeled and sliced into rounds
- 1 large grapefruit, peeled and sliced into rounds
- 1 small cucumber, thinly sliced
- ¼ cup crumbled feta cheese or goat cheese
- ¼ cup chopped pistachios (toasted if desired)
Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed orange juice (from one of the oranges)
- 1 teaspoon honey or maple syrup
- 1 teaspoon white wine vinegar or champagne vinegar
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare. Most of your time will be peeling and slicing the citrus carefully. There’s no cooking involved, so it’s perfect for a quick, fresh lunch or side dish.
Step-by-Step Instructions:
1. Prepare the Citrus:
Use a sharp knife to peel the skin and white pith off each citrus fruit. Slice them carefully into thin rounds and remove any seeds. This keeps the fruit sweet and avoids bitterness in the salad.
2. Arrange the Salad Base:
Spread the fresh arugula evenly on a large salad bowl or pretty platter. This peppery green forms a wonderful base to balance the sweet, juicy citrus.
3. Add Fruit and Veggies:
Distribute the citrus slices over the arugula. Add thin cucumber slices for a crisp, refreshing crunch. Scatter crumbled feta or goat cheese and chopped pistachios on top for flavor and texture.
4. Make and Add the Dressing:
Whisk together olive oil, fresh orange juice, honey, vinegar, salt, and pepper in a small bowl until smooth. Drizzle it evenly over your salad just before serving.
5. Serve:
Gently toss the salad if you like, or leave it as is to show off the colorful citrus slices. Serve right away for a fresh and vibrant winter salad everyone will enjoy.
Can I Use Other Greens Instead of Arugula?
Absolutely! If you prefer milder greens, baby spinach or mixed baby kale work well. They provide a similar fresh texture without the peppery bite.
How Should I Store Leftover Salad?
Since the citrus can release juice and wilt the greens, it’s best to store any leftovers separately if possible. Keep the components in airtight containers in the fridge and assemble just before serving. If already tossed, eat within a day for best freshness.
Can I Substitute the Nuts?
Yes! Almonds, walnuts, or pecans are great alternatives to pistachios, depending on your preference or what you have on hand. Just toast them lightly to bring out their flavor.
Is It Okay to Make the Dressing Ahead of Time?
Definitely! The dressing can be mixed and stored in the fridge for up to 3 days. Give it a good whisk or shake before drizzling over the salad to recombine the ingredients.