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Bright Winter Citrus Salad with Honey-Citrus Vinaigrette

A bright, colorful citrus salad featuring segments of orange and grapefruit, shaved fennel, and topped with fresh arugula.

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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.

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

  1. 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.
  2. 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.
  3. Assemble the salad: In a large bowl, combine the arugula and shaved fennel. Gently toss with about half of the vinaigrette.
  4. Arrange the salad: Transfer the greens mixture to a serving platter. Arrange the citrus segments over the greens.
  5. 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.

Nutrition