Citrus Salad with Arugula and Walnuts Recipe

If you’re hunting for a salad that’s light, tangy, and packs a crunch with a bit of elegance, this Citrus Salad with Arugula and Walnuts Recipe is going to become your new go-to. I absolutely love how the bright citrus flavors mingle with the peppery arugula and the toasted walnuts add this amazing nutty texture that just makes the whole bowl sing. Seriously, once you try this, you’ll see what I mean and why it’s such a fan-freaking-tastic salad to whip up anytime.

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Ingredients You’ll Need

These ingredients come together for a wonderfully balanced salad—you’ve got your juicy citrus, peppery greens, a hint of sweetness in the dressing, and crunchy walnuts. When shopping, fresh citrus selection really matters: look for bright, firm fruits without blemishes for the best flavor and texture.

• Citrus Fruit: Choose a mix of blood oranges, navel oranges, and grapefruit to add depth and color to the salad.
• Arugula: Fresh, peppery arugula is essential—it brings that lovely bite the salad needs to balance the sweetness of the citrus.
• Red Onion: Thinly sliced for just the right sharpness without overwhelming the other flavors.
• Lemon Juice: Adds brightness and acidity to the dressing; fresh squeezed is best.
• Extra Virgin Olive Oil: Use a good quality olive oil to bring richness to the dressing.
• Dijon Mustard: Gives the dressing a subtle tang and helps emulsify the ingredients.
• Honey: A touch of sweetness to calm the tartness of the citrus and lemon juice.
• Sea Salt: Balances flavors perfectly; avoid over-salting.
• Black Pepper: Freshly cracked black pepper adds just enough spice.
• Walnuts: Toasted walnuts bring crunch and a warm, nutty flavor that pairs beautifully with the citrus and arugula.

Variations

One of my favorite things about this Citrus Salad with Arugula and Walnuts Recipe is how easy it is to tweak depending on the season or what you have on hand. Don’t be afraid to mix things up — you’ll find that little changes can really personalize the dish.

• Add Protein: I sometimes toss in grilled chicken or seared shrimp for a more filling meal; it’s a great way to take this salad from side to main course.
• Swap Nuts: Pecans or almonds work beautifully if walnuts aren’t your thing or you just want a different crunch.
• Herbs and Greens: Substitute spinach or baby kale for arugula if you prefer a milder green, or add fresh herbs like mint or basil to brighten the flavor profile.
• Vegan Dressing Option: Replace honey with maple syrup or agave nectar to keep it vegan-friendly without sacrificing sweetness.

How to Make Citrus Salad with Arugula and Walnuts Recipe

Step 1: Prepare Your Citrus Perfectly

Start by slicing off both the top and bottom of your citrus fruits so they can stand upright on your cutting board. Then, using a sharp knife, carefully slice downward along the curve to peel away the skin and pith—don’t rush here, because getting all that white pith off is what keeps your slices tender and nice-looking. Once peeled, lay the citrus on its side and slice into about ¼-inch-thick rounds. You’ll love how clean and juicy the slices look—it’s like edible sunshine on your plate!

Step 2: Whisk Up the Dressing

Whisk together fresh lemon juice, extra virgin olive oil, Dijon mustard, honey, sea salt, and a pinch of black pepper until smooth and creamy. I learned that whisking the mustard with the lemon juice first helps the dressing emulsify better — so it coats every bite perfectly. Taste the dressing and adjust sweetness or acidity as you like; sometimes I add a little more honey if the citrus feels extra tart.

Step 3: Assemble and Serve

Arrange the arugula on a serving plate or bowl. Spread the citrus slices evenly over the greens and scatter thinly sliced red onion for a subtle bite. Drizzle your homemade dressing generously on top and finish with a handful of toasted walnuts to bring that irresistible crunch. Trust me, nobody skips the walnuts here — they’re the cherry (or should I say nut?) on top!

How to Serve Citrus Salad with Arugula and Walnuts Recipe

Garnishes

I usually top this salad with a few extra walnut halves and sometimes a little fresh herb like parsley or mint if I have it on hand — it adds a lovely freshness and makes the dish feel a bit more luxe. Occasionally I sprinkle a pinch of flaky sea salt for a little sparkle and flavor punch right before serving.

Side Dishes

This salad pairs beautifully with grilled fish or roasted chicken — it’s a perfect light, fresh complement to those richer mains. I also love serving it alongside warm crusty bread or as a starter before a hearty pasta dish.

Creative Ways to Present

One time for a dinner party, I layered the salad in clear glass bowls so guests could see all the colorful citrus slices from the side — it looked stunning and got lots of compliments. Another idea is to serve portions in individual clear cups or small mason jars for easy portion control and a cute presentation.

Make Ahead and Storage

Storing Leftovers

I’ve found it’s best to store the salad undressed if you know you’ll have leftovers — the arugula can get soggy pretty fast. If it’s already dressed, try to eat leftovers within a day or two and keep them in an airtight container in the fridge to maintain freshness and texture.

Freezing

This salad isn’t great for freezing because fresh citrus and arugula lose their texture and freshness when thawed. I don’t recommend freezing it — better to enjoy it fresh or make a new batch when you need it.

Reheating

Since this is a fresh salad, reheating isn’t something I do — it’s definitely best enjoyed cold or at room temperature. If you want to bring it up from the fridge, let it sit out for about 10 minutes so the flavors can really shine through.

FAQs

Final Thoughts

This Citrus Salad with Arugula and Walnuts Recipe has become a real favorite in my kitchen because it’s fresh, simple, and so versatile. I love how just a handful of ingredients come together to create a dish that feels both bright and luxurious without any fuss. Whether you’re serving it at a casual lunch or bringing it to a potluck, it’s guaranteed to impress and satisfy. I hope you give it a try and that it quickly becomes one of your beloved salad staples too!

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