Arugula Citrus Salad
A bright and peppery salad featuring arugula, citrus, and crunchy nuts, perfect for any occasion.
Ingredients
Salad Base
- 5 cups baby arugula peppery, tender greens
- 2 large oranges or blood oranges peeled and sliced into rounds
- 1 small fennel bulb thinly sliced
Toppings
- 1/4 cup toasted almonds or pistachios roughly chopped
- 1/4 cup crumbled feta or goat cheese substitute nutritional yeast for a dairy-free option
- 1 teaspoon honey or maple syrup optional
- 1 lemon zest optional for extra aroma
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar or champagne vinegar
- Salt and freshly cracked black pepper to taste
Instructions
Preparation
- Warm a small skillet over medium heat and toast the almonds or pistachios for 2–3 minutes until fragrant and slightly browned. Let them cool.
- Peel the oranges with a knife to remove the pith, then slice into rounds or segment them for a cleaner bite.
- Thinly slice the fennel bulb and zest the lemon.
Make Dressing
- Whisk together olive oil, vinegar, honey (or maple syrup), a pinch of salt, and a few twists of black pepper. Adjust for taste.
Assemble
- In a large bowl, combine arugula, fennel, and orange segments. Drizzle with dressing and gently toss.
- Scatter toasted nuts and crumbled cheese on top. Finish with lemon zest and an extra crack of black pepper.
Serve
- Serve immediately for best texture and freshness.
Notes
For a twist, add grilled chicken or flaked salmon for protein. Use avocado instead of cheese for a healthy option. Store leftovers separately and toss just before serving.