Description
A bright and refreshing Citrus Arugula Salad combining peppery arugula with sweet and tangy citrus segments, topped with creamy goat cheese and crunchy toasted nuts, all brought together with a zesty citrus vinaigrette. This salad is perfect as a light lunch or an elegant 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 they are fragrant and slightly golden, then remove from heat and set aside to cool.
- Prepare the Citrus: Peel and segment the oranges and grapefruit carefully, removing as much of the membrane as possible for a tender texture.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, fresh orange juice, lemon juice, Dijon mustard, honey, salt, and black pepper until the mixture is well combined and emulsified.
- Assemble the Salad: In a large bowl, combine the arugula leaves, citrus segments, and thinly sliced red onion.
- Dress and Toss: Drizzle the prepared citrus vinaigrette over the salad ingredients and toss gently to ensure everything is evenly coated.
- Top and Serve: Sprinkle crumbled goat cheese and the toasted nuts over the salad. Serve immediately to enjoy the fresh flavors and textures.
Notes
- To enhance the nutty flavor, toast the nuts just before assembling the salad.
- For a vegan version, replace goat cheese with a plant-based cheese or omit entirely.
- Segmenting citrus carefully removes the bitter membrane and provides a tender bite.
- This salad is best served fresh to maintain the crispness of the arugula and the crunch of the nuts.
- You can substitute pistachios with walnuts or pecans based on preference or availability.
