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Bright Winter Citrus & Arugula Salad with Honey-Dijon Vinaigrette

Close-up of a vibrant citrus salad featuring slices of blood orange and navel orange over arugula, topped with feta cheese and pecans.
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Make this bright and refreshing salad featuring segmented citrus, peppery arugula, and a homemade honey-Dijon vinaigrette. It is simple to prepare and perfect for a light lunch or an elegant side dish.

Ingredients

Scale
  • 4 cups arugula, washed and dried
  • 2 large oranges, segmented
  • 1 large grapefruit, segmented
  • 1/2 cup toasted pecans
  • 1/4 cup crumbled feta cheese (optional)
  • For the Honey-Dijon Vinaigrette:
  • 1/4 cup fresh orange juice
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon white wine vinegar
  • Pinch of salt
  • Freshly ground black pepper to taste

Instructions

  1. Prepare the vinaigrette: In a small bowl, whisk together the orange juice, olive oil, Dijon mustard, honey, and white wine vinegar. Season with salt and pepper. Set aside.
  2. Segment the citrus: Using a sharp knife, cut the top and bottom off the oranges and grapefruit. Slice away the peel and white pith. Working over a bowl to catch juices, slice between the membranes to release the segments.
  3. Assemble the salad: Place the arugula in a large bowl. Arrange the citrus segments over the greens.
  4. Add toppings: Sprinkle the toasted pecans and feta cheese (if using) over the salad.
  5. Dress and serve: Drizzle the honey-Dijon vinaigrette over the salad just before serving. Gently toss to coat.

Notes

  • To toast pecans, spread them on a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant. Watch closely to prevent burning.
  • If you prefer a sweeter dressing, increase the honey slightly. For more tang, add a touch more vinegar.
  • This salad pairs well with grilled chicken or quinoa for a more substantial meal.

Nutrition

Find it online: https://hearthbite.com/easy-citrus-salad-recipe-15-min/