Description

A refreshing and vibrant Citrus Arugula Salad combining peppery arugula with sweet and tangy citrus segments, topped with creamy goat cheese and crunchy toasted nuts, all dressed in a bright citrus vinaigrette. Perfect as a light lunch or a side dish for any meal.

Ingredients

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

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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. Once toasted, set them aside to cool completely.
Prepare the Citrus: Peel the oranges and grapefruit thoroughly, ensuring removal of the bitter white pith and membranes. Segment the citrus fruits by cutting between the membranes to release clean segments.
Make the Dressing: In a small bowl or jar, whisk together the olive oil, fresh orange juice, lemon juice, Dijon mustard, honey, salt, and black pepper until the mixture is fully emulsified and smooth.
Assemble the Salad: In a large mixing bowl, combine the fresh arugula, citrus segments, and thinly sliced red onion. Gently toss to distribute the ingredients evenly.
Dress and Toss: Drizzle the prepared citrus vinaigrette over the salad. Toss gently to coat all the salad components without bruising the arugula or fruit.
Top and Serve: Sprinkle the cooled toasted nuts and crumbled goat cheese evenly over the top. Serve the salad immediately to enjoy its fresh textures and flavors.

Notes

Use blood oranges for a vibrant color and a slightly deeper flavor.
For a nut-free version, simply omit the almonds or pistachios and replace with toasted seeds if desired.
Make sure to toast the nuts in a dry pan over medium heat for best flavor and texture.
This salad is best served fresh but can be prepped and dressed just before serving to maintain crispness.
Honey can be substituted with maple syrup to make the dressing vegan.