Winter Citrus & Arugula Salad is a bright and refreshing way to enjoy the flavors of the season. It’s a simple mix of peppery arugula leaves paired with juicy slices of winter citrus like oranges and grapefruit, making each bite burst with tangy sweetness and a little spice from the greens. A light dressing usually brings it all together, adding just the right touch of zing without overpowering the fresh ingredients.
I love making this salad because it feels like a little sunshine on a chilly day. Whenever I’m craving something fresh but still something that celebrates winter’s best fruits, this salad hits the spot perfectly. My tip is to use a mix of different citrus fruits for extra color and flavor—plus, peeling them carefully to keep the salad tidy makes it look extra special.
It’s great as a side dish with almost any meal, especially alongside roasted chicken or grilled fish. Sometimes, I’ll even add some toasted nuts or crumbled cheese to give it a bit more crunch and richness. This salad never gets old for me, and it’s a quick way to brighten up a winter dinner or lunch any day of the week.
Key Ingredients & Substitutions
Arugula: This green adds a nice peppery bite that balances the sweetness of the citrus. If you find arugula too strong, baby spinach or mixed greens are gentler substitutes.
Blood Orange, Navel Orange & Grapefruit: Using a mix of citrus fruits adds vibrant color and varied tart-sweet flavors. If you can’t find blood oranges, regular navel oranges or tangerines work fine. For grapefruit, pink or white will do.
Fennel: The crunchy, slightly licorice flavor of fennel gives a lovely contrast. If you’re not a fan, thin slices of cucumber or celery can add the needed crunch.
Pistachios: These bring texture and a nutty flavor. Feel free to swap with toasted almonds, walnuts, or pecans depending on what you have or prefer.
Honey or Agave Syrup: A touch of sweetness balances the citrus acidity. Maple syrup or simple sugar syrup work as alternatives too.
How Do You Peel and Slice Citrus for a Salad Without Bitter Pith?
The key to a fresh and pretty citrus salad is removing the thick white pith, which can taste bitter. Here’s how I do it:
- Start by cutting off the top and bottom of the fruit so it stands flat on your board.
- Use a sharp knife to slice downward following the curve of the fruit, removing all the rind and white pith.
- Once peeled, slice the citrus into thin rounds.
- If you want to be extra tidy, cut each segment out from the rounds by slicing between the membranes.
This technique keeps the salad bright and lets the juicy citrus flavors shine through without bitterness.
Equipment You’ll Need
- Chef’s knife – I find it’s best for peeling and slicing citrus fruits smoothly and evenly.
- Cutting board – a sturdy surface makes peeling and slicing safer and easier.
- Salad bowl – large enough to toss all the greens and citrus without spilling.
- Whisk or small jar with lid – to easily mix the dressing ingredients together.
- Measuring spoons – for accurately adding honey, lemon juice, and oil.
Flavor Variations & Add-Ins
- Use mixed nuts like almonds or walnuts instead of pistachios for a different crunch.
- Add crumbled feta, goat cheese, or shaved Parmesan for creaminess and extra flavor.
- Include thinly sliced red onion or radishes for a sharper bite.
- Drizzle a balsamic glaze over the salad for a sweet tangy finish.
Winter Citrus & Arugula Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups fresh arugula, washed and dried
- 1 large blood orange, peeled and sliced into rounds
- 1 large navel orange, peeled and sliced into rounds
- 1 large grapefruit, peeled and sliced into rounds
- 1 small fennel bulb, thinly sliced
- 1/4 cup pistachios, roughly chopped
- 2 tbsp fresh parsley, chopped
For the Dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey or agave syrup
- 1/4 tsp red chili flakes (optional)
- Salt and freshly ground black pepper, to taste
Time Needed
This salad takes about 15 minutes to prepare. Most of the time involves peeling and slicing the citrus fruit carefully. No cooking required, so it’s quick and fresh!
Step-by-Step Instructions:
1. Prepare the Citrus:
Carefully peel the blood orange, navel orange, and grapefruit by cutting off the top and bottom, then slicing downward to remove the peel and white pith. Slice the peeled fruits into thin rounds. Removing all the pith helps keep the salad bright and avoids bitterness.
2. Slice and Chop:
Thinly slice the fennel bulb for a crunchy, fresh flavor. Roughly chop the pistachios for texture and the parsley for added freshness.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, honey or agave syrup, red chili flakes (if using), salt, and pepper. Mix until well combined.
4. Assemble the Salad:
In a large salad bowl, combine the arugula, sliced fennel, parsley, and all the citrus slices. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Add the Crunch and Serve:
Sprinkle the chopped pistachios over the salad. Serve immediately to enjoy the fresh, bright flavors and crunchy textures!
Can I Use Other Greens Instead of Arugula?
Absolutely! Baby spinach, mixed salad greens, or even watercress make great substitutes if you prefer a milder flavor than arugula’s peppery bite.
How Do I Store Leftover Salad?
This salad is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. The citrus may release some juice, so keep the dressing separate if possible.
Can I Prepare This Salad Ahead of Time?
You can prep the citrus and dressing a few hours ahead, but assemble and toss the salad just before serving to keep the arugula crisp and the flavors vibrant.
What Can I Use Instead of Pistachios?
Feel free to swap pistachios with toasted almonds, walnuts, or pecans for a different crunch and flavor that complements the salad beautifully.