Traditional recipes

Citrus-Arugula Salad

Citrus-Arugula Salad

4 Servings


  • 1 orange

  • 4 cups baby arugula

  • 1/4 cup Sherry Vinaigrette (see recipe)

  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Using a sharp knife, cut all peel and white pith from orange. Cut between membranes to release segments. Set segments aside.

  • Toss arugula and vinaigrette in a large bowl. Season with salt and pepper. Gently fold in orange segments.

Recipe by Sara Dickerman


Photos by Kimberley Hasselbrink

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Recipe Summary

  • 1 avocado - peeled, pitted and diced
  • ¼ cup chopped red onion
  • 2 tablespoons fresh lime juice
  • 2 tablespoons grapefruit juice
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon ground black pepper
  • ½ teaspoon sea salt
  • ¼ cup olive oil
  • 1 tablespoon honey
  • 3 tablespoons chopped cilantro
  • 1 leaf fresh mint, chopped
  • 1 leaf fresh basil, chopped
  • 2 ½ cups baby arugula leaves
  • 2 ounces kalamata olives, pitted and halved
  • 2 ounces cherry tomatoes, halved
  • 2 tablespoons freshly shaved Parmesan cheese, or to taste

Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.

Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.

Arugula & citrus salad

I think it’s fairly obvious that I don’t subscribe to any particular “diets” but I do have four food “mantras” that I follow myself, and certainly recommend to anyone who is trying to improve their diet.

  1. Eat a lot of vegetables – make them a main or major component in most meals
  2. Eat only when hungry – and stop before you’re full
  3. Eat a lot of nutritious foods – with room for plenty of fun foods that aren’t(!)
  4. Never, EVER EVER EVER feel guilty about what you’re eating – enjoy it and move on

Salads are a perfect way to fulfill #1 (and #3!) and I’m a firm believer in a salad a day! Sure there are days that salads don’t happen, but they certainly are a regular rotation in our diets and happen more days than not.

Because we eat them so often, I’m always – always – on the lookout for new salads to keep things interesting. So, let me know your favorite salad combo!

Putting the vegetable mantra aside, there are two main reasons that you should make this salad:

One: citrus is in-season. And god does it taste good this time of year! I can not get enough of it lately.

Two: fruit in salads is a great way to entice toddlers into eating said salad. Yup. But no guarantees…because I know it all depends on the day, mood, temperature, plate color, bib choice, etc.

Adults might be easier to please because this salad combines all of the flavors we strive for on a plate:

Sweet and sour. Bitter and crisp. Creamy and drizzled with a bright citrus dressing to bring everything together.

Serve it alongside a piece of fish or grilled chicken for a balanced meal.

Citrus Arugula Salad with Maple Vinaigrette

Labor Day weekend marks the end of summer and the beginning of fall. I love everything about fall boots, scarves, sweaters, foliage. and pumpkin everything. As much as I love fall, I also really love summer. The brutal winter we had last year made me appreciate this summer even more. I have cherished having meals with a glass of wine on restaurant patios, running outside without 10 extra layers of clothes on, and especially enjoying bright, refreshing foods.

The good news is that technically we still have 21 days left of summer! Let's soak up the last few weeks of the season and enjoy as many summer inspired dishes as possible, shall we? First up. this fabulous Citrus Arugula Salad with Maple Vinaigrette.

I love arugula but to be honest, I tend to forget about it. Spinach and kale have a weird sort of spell on me and I often gravitate to those greens most. I have been making a conscious effort to switch up my greens more often to round out my nutrient intake as much as possible.

Arugula is pretty cool. and here's why.

First of all, arugula also goes by the name rocket, which is kind of awesome. The leaves are bite sized and tender and don't offer an intimidating crunch like iceberg or romaine. Arugula has a mild peppery aroma and taste that I absolutely adore. I also love arugula because it's incredibly versatile. It is easily treated as the main component of a salad or as an herby offset to other ingredients. It is much more flavorful than spinach or chard, and cooks up faster than other hearty greens such as kale or collards.

And let's not forget about the salad dressing. A few years ago the thought of making a homemade salad dressing intimidated the heck out of me. I would always buy bottled dressings and call it a day. I started making my own dressings about 3 or 4 years ago and let me tell you. I don't know if I'll ever go back to bottled. It's just so easy to make your own! And most importantly, you have control over what ingredients go into it. Have you ever looked at the ingredient list of bottled salad dressings? Most have a long list of unpronounceable ingredients. Not a fan. This dressing has 3 simple ingredients (plus a dash of salt and pepper) and is completely satisfying.

This salad is a great way to celebrate refreshing and nourishing foods. It is a perfect side dish for a hearty brunch, or paired alongside any main entree. It is especially perfect for this time of year because the bright, citrus flavor screams summer but the maple syrup vinaigrette reminds you that fall is just around the corner.

Nature has it’s way of telling us what we need. Our bodies do too with certain cravings and desires. When your body is craving some chocolate, perhaps you just need magnesium. Maybe you really want some red meat, and you find out you are iron deficient. In the summer, you find yourself eating more fresh fruits and vegetables because they are plentiful. Everything happens for a reason, and this time of year, we see it yet again with citrus.

The winter is citrus season, and for good reason. People generally may not get enough vitamin C because our foods lack the mineral, or they are just not getting enough of it, and it ends up effecting our overall health and wellness. When you are depleted in vitamin C, you will often notice your immunity being compromised. Add in some colder weather, lack of exercise, or not enough water, etc. and you have a great environment for diseases to spread. This will lead to developing colds and sicknesses easier, among a general lack of well-being. This time of year is nature’s way of saying, “Hey, eat some more citrus and get more vitamin C so you can boost your immunity to help prevent your body from becoming sick!”

I notice myself craving citrus in the winter because my body is trying to tell me it needs that source of vitamin for overall health. Start the day with a cup of warm water and lemon, or add some grapefruit to your breakfast. Try to get it from an organic food source, as that is always the best option. If not, you can supplement, just make sure you do your research before hand. Need some other inspiration on including citrus in your diet? Try this salad that has the perfect blend of sweet and spicy, tangy and nutty. It will be just the boost you didn’t even know you needed, or maybe you did because guess what? Our bodies are amazing, intelligent organisms which tell us exactly what they need to thrive.

What You’ll Need:

  • Large handful organic arugula, washed
  • 1 organic grapefruit, *peel and pith cut off and sliced into rounds
  • 1 organic blood orange, *peel and pitch cut off and sliced into rounds
  • a few thinly sliced rounds of red onion
  • 1 organic avocado, peeled, pitted and sliced
  • 1/4 c organic pecan halves
  1. Start with arugula as the bedding either in one bowl or on several serving plates.
  2. Top with sliced citrus fruits, sliced red onions, sliced avocado and pecans consecutively.
  3. Drizzle with olive oil and add salt and pepper.

*Refer to this video on how to easily cut off the peel and pith from the fruit. You can then decide if you want to slice into rounds or into quartered chunks like they do.

I am writing “organic” not because I am being facetious but because that food will have more vitamins and minerals than non-organic. It’s always best to choose organic when possible. Refer to the dirty “dozen” list to determine what is most important to choose organic notice a lot of them are fruits!

Citrus Arugula Salad

Who else is glad that the holiday season is over? It was extra special having it be the first with my baby boy but it was also exhausting. Eight nights of Hanukkah is no joke but I have to sadly say I did not have one latke (potato pancake) this year. Unfortunately, to cut down on time, we had frozen ones that had onions already mixed in. Don’t feel badly for me, I made up for it with dark chocolate! The holiday season can leave you feeling extra full and bloated which is why lighter meals like soup and salad are right up my alley this time of year. This FODMAP safe salad is the perfect seasonal salad to make this time of year. Citrus is one of the main produce items that are in season during these winter months so it’s easy to find and super affordable. Not only is citrus a great low FODMAP fruit option but also a great way to get that much needed vitamin C. I am extra cognizant to eat foods that are packed with vitamins and nutrients as we can all use the extra boost this time of year.

There are many other great health benefits of eating citrus like:

Looking for other FODMAP safe salad recipes? Check out a few of my favorites: Israeli salad, copy cat Café Express salad & Traditional Greek salad.

Techniques for a delicious Beet Salad with Citrus, Arugula & Pecans

  • Caramelize the beets. Roasting the beets until browned gives them a deep savory flavor.
  • Bring in the citrus. Citrus works great in this dish. I used regular oranges because they are readily available, but grapefruits and blood oranges work wonderfully as well.
  • Creamy goat cheese does a beautiful job of balancing out the tanginess of the dressing and the citrus.
  • Shallots are sort of like a garlic onion hybrid. They are super delicious and worth buying if you can find them. But, shallots can be a little hard to find, so if you can’t find them, just sub in a clove of garlic.

Astray Recipes: Arugula salad with orange couscous and citrus

Measure water into a 2-cup glass measure. Microwave on high 3 minutes, or until boiling. Stir in couscous, cover with plastic wrap and let stand 5 minutes. Fluff with fork.

Peel and segment oranges over a large stainless steel bowl to catch excess juice - reserve segments for garnish. After segmenting oranges, squeeze juice from core and membranes into bowl. Add mango, basil, chives, cumin, pine nuts and couscous - toss to combine. Pack mixture into 6 individual : ½ cup molds.

Arrange arugula wagon-wheel fashion on six large plates. Unmold couscous in center of plate. Garnish with reserved orange sections To make Vinaigrette:

Peel orange, grapefruit, lime and lemon. Cut each into segments over a large stainless steel bowl to catch excess juices. Carefully dice segments, cutting - not crushing them.

Add oil, vinegar, soy sauce and tabasco to fruit juices in bowl - whisk to blend. Add peppercorns, ginger, cilantro, diced fruit and stir to combine.

Makes about 1¼ cups. Drizzle over couscous.

Recipe By : The Tennessean

Posted to MM-Recipes Digest V3 #268 Date: Mon, 30 Sep 1996 23:47:59 -0400 From: [email protected]

Arugula Spinach Salad with Winter Citrus

Jump To RecipePrint Recipe This post may contain affiliate links. Please read my disclosure policy.

A simple, tasty, and vibrant winter salad that comes together in just 10 minutes! Peppery arugula is balanced with fresh baby spinach and topped with thinly sliced sweet onions, sweet winter citrus, and a super simple homemade vinaigrette.

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There is hardly anything prettier than the bright orange hues of winter oranges – this citrus salad recipe highlights their beauty. I love to mix them up: tangerines, blood oranges, Cara-Cara oranges, grapefruits, Valencia oranges, and the list goes on. They all have that signature bright, tangy flavor but each one has its own sweetness level and color profile.

This Citrus and Arugula Salad is the perfect way to highlight the different varieties and create a bright, sunny platter during a cold and grey season. Combined with tender arugula greens, sharp blue cheese, and a french vinaigrette infused with our Provence nut & spice mix, this salad can be a showstopper.

Every winter I pull out my juicer and routinely make fresh squeezed citrus juice, a combination of squeezed grapefruits and various oranges. It is the most energizing way to begin the morning. Even better than juicing, however, is making this bright and cheery Citrus and Arugula Salad. The presentation of these warm, sunny colors gets your mouth watering.

I’ve kept the ingredients very simple so the oranges and grapefruit can take center stage. Marjoram, savory, basil, and thyme are the perfect herbal addition to a typical French vinaigrette. This dressing recipe is my go-to homemade dressing. If you always have these basic staples in your pantry you can throw together the perfect salad dressing in just a few minutes.

Commit to memory these dressing ingredients and their approximate ratios and you’ll always have perfect dressing for salads, proteins, fruits, and so much more. I hope you’ll brighten up your winter with this bright and tasty salad.

Watch the video: Δροσιστική σαλάτα με ρόκα, τομάτα και γιαούρτι - olivemagazine (January 2022).