Prepare this bright, refreshing citrus salad featuring segmented oranges, grapefruit, peppery arugula, and crisp fennel. Finish it with a simple homemade honey-citrus vinaigrette for a light, nourishing side dish.
Author:sarahmiller
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:4 servings 1x
Category:Side Dish
Method:No Cook
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 large navel oranges, segmented
1 large grapefruit, segmented
1 small fennel bulb, thinly shaved
4 cups arugula
1/2 cup toasted pistachios
1/4 cup olive oil
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon honey
1/2 teaspoon Dijon mustard
Salt and black pepper to taste
Instructions
Prepare the citrus segments: Slice off the top and bottom of the oranges and grapefruit. Stand them upright and carefully slice away the peel and white pith. Working over a bowl to catch juices, cut between the membranes to release the segments. Set segments aside and reserve any juice.
Prepare the vinaigrette: In a small bowl, whisk together the reserved citrus juice (about 2 tablespoons), olive oil, orange juice, lemon juice, honey, and Dijon mustard. Season with salt and pepper. Whisk until fully emulsified.
Assemble the salad: In a large bowl, combine the arugula and shaved fennel. Gently toss with about half of the vinaigrette.
Arrange the salad: Transfer the greens mixture to a serving platter. Arrange the citrus segments over the greens.
Finish and serve: Drizzle the remaining vinaigrette over the citrus and greens. Sprinkle with toasted pistachios. Serve immediately.
Notes
To toast pistachios, place them in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
You can substitute arugula with baby spinach for a milder flavor profile.
This salad pairs well with grilled chicken or fish for a complete meal.