Description
A fresh and vibrant Citrus Arugula Salad combining peppery arugula with sweet and tangy citrus fruits, topped with creamy goat cheese and crunchy toasted nuts, all brought together by a zesty citrus vinaigrette. Perfect as a light lunch or a refreshing side dish.
Ingredients
Scale
For the Salad:
- 4 cups arugula (baby or regular)
- 2 oranges (navel or blood oranges), peeled and segmented
- 1 grapefruit (optional), peeled and segmented
- 2 tbsp crumbled goat cheese
- ¼ cup toasted almonds or pistachios
- ¼ small red onion, thinly sliced
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh orange juice
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Toast the Nuts: In a dry skillet over medium heat, toast the almonds or pistachios until fragrant and slightly golden. Stir frequently to avoid burning. Remove from heat and set aside to cool completely.
- Prepare the Citrus: Peel and segment the oranges and grapefruit by removing all the skin and membrane, aiming for clean orange and grapefruit segments without any white pith.
- Make the Dressing: Whisk together olive oil, fresh orange juice, lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl or jar until well combined and emulsified to form a smooth vinaigrette.
- Assemble the Salad: In a large salad bowl, combine the fresh arugula, citrus segments, and thinly sliced red onion. Toss gently to distribute the ingredients evenly.
- Dress and Toss: Drizzle the prepared citrus vinaigrette over the salad. Toss gently again to ensure each leaf and segment is lightly coated with the dressing for maximum flavor.
- Top and Serve: Sprinkle the salad with crumbled goat cheese and the cooled toasted nuts. Serve immediately to enjoy the fresh textures and flavors at their best.
Notes
- Use either almonds or pistachios based on your preference for nut flavor and texture.
- To make this salad vegan, substitute goat cheese with a vegan cheese alternative or omit it.
- For a sweeter salad, adjust the honey or maple syrup in the dressing to taste.
- Segmenting the citrus properly ensures a pleasant texture and prevents bitterness from the membranes.
- This salad is best served fresh and not stored for long periods to preserve the crispness and freshness of ingredients.
