Dive into this quick and easy Citrus Salad when you need a winter pick-me-up. Citrus supremes are tossed with arugula, mint, and a sweet vinaigrette to create a healthy, vibrant salad fit for any time of day. Vegetarian, plant-based, and super clean, it’s the most refreshing salad in the depths of winter.
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It’s that time of year. If you didn’t do a hard factory reset on your life on January 1, then either (a) you’ve got your life together, so congratulations and hush, or (b) you’re huddled in a corner snuggling a beverage laced with caffeine or alcohol muttering “I gotta get my life together.”
If you’re the latter, then before you completely overhaul your life, may I suggest eating a fresh, crisp healthy salad? And goodness, no! Not in that creepy, fat-shaming, weight loss kind of way. Nonononono. Some of us literally just need a wee bit of a cleanse. Not a colon-blowing detox cleanse. An entremet, if you will. An intermezzo.
And a citrus salad is a really good way to do that. Just reintroduce some fresh, whole raw ingredients into your body. Namely, your mouth. Remember what un-braised leafy greens taste like? Fresh herbs? Juicy ripe seasonal fruit? Yeah, I almost forgot for a minute too. Forget cleanser, arugula and citrus fruit salad is a whole palate refresh.
Now, if you don’t need a reset, a refreshing salad with citrus fruits still does a body good. And, it’ll do you one better if you add some grilled chicken, chopped pecans and goat cheese crumbles, and serve it for dinner. (I LOVE hacking my own recipes!!!) Trust me on this. Whether you’re keeping it simple with kale or upgrading with protein, savory citrus recipes are a mid-winter win!
Citrus Makes the Best Winter Salads!
If winter recipes have one big culinary bright spot, it’s citrus fruits. Yes, yes. We love cozy squash and slow simmered stews, etc, etc, etc. But if you’re looking for a sunshiney bright burst of flavor, honestly, (while I rank summer fruits and veggies higher on my list of personal favorites), you really cannot beat the punch of ripe, fresh citrus. Especially in the middle of January.
Loaded with immune-boosting Vitamin C, citrus fruit is tart, tangy, sweet, and clean. And it makes the perfect foil for peppery arugula in this spirit and palate-brightening winter salad recipe.
What is a Citrus Supreme?
Cut all of the peel and pith away from a citrus fruit before separating into natural sections, and you’ve got yourself citrus supreme. Basically you’re removing anything less than desirable in terms of taste (no bitterness), texture (no stringy fibers) or appearance (look at those gorgeous colors!), and just using the actual citrus fruit.
How to Supreme Fruit for Citrus Salad
- Slice ½″ from the top and bottom of each fruit, then stand upright on a cutting board.
- Use a paring knife to slice the fruit from top to bottom, along the curve of the fruit, removing the skin and pith.
- Cut along each membrane to release the citrus section (also called a “supreme”).
You can do this with any citrus fruit, but sweeter-than-tart oranges and grapefruit are best for this healthy citrus salad. See below for detailed step-by-step photos.
How to Make Citrus Salad
Combine sections of your favorite citrus fruits with peppery arugula and a sweet vinaigrette to make this refreshing winter salad. Our vibrant Citrus Salad recipe makes enough to serve 2 as a main dish (with a little protein on the side) or four as a starter or side.
- Divide the citrus fruits into supremes. See above for a photo tutorial.
- Combine citrus supremes, arugula, and mint in a large salad bowl.
- Make the vinaigrette – squeeze the juice from the leftover citrus membranes into a 1-cup measuring cup or small bowl, then whisk with honey, vanilla extract, salt, and extra virgin olive oil.
- Drizzle half the dressing over citrus salad, then toss to combine. Serve right away, with more dressing to taste. Enjoy!
Chef’s Tips!
- Use the freshest produce you can source. Citrus won’t ripen further after its picked, so look for vibrant fruit free of green spots, bruising, or other blemishes on the rinds.
- Keep ’em fresh. Citrus fruits have a decent shelf life, but they can go off. Citrus keeps best in cold, dry storage – store ’em in your crisper drawer to extend their life. If you’re storing at room temperature, keep the fruits shielded from the sun.
- All about that fruit. Be sure to supreme – also known as section – the fruit to make this salad. The piths and rinds are bitter, and this salad celebrates the naturally sweet flavor of citrus fruits.
- No leftovers! Literally. Salad with citrus fruit will not keep so don’t make ahead of time – only make whatever you’ll consume immediately.
Make It Your Way
- Change up the citrus: pictured are a combination of cara cara oranges, naval oranges and blood oranges, but use what you love and what you have access to! Freshness is more important than varietal.
- Add complementary fruits: try sprinkling with pomegranate seeds for color; tossed with sliced or diced avocado for creaminess and a dose of healthy fats.
- Add cheese: crumbled feta or goat cheese are a great flavor pairing.
- Change up the herbs: swap mint for basil, or omit entirely if fresh herbs aren’t available.
- Adjust the dressing: the citrus dressing is intentionally more sweet than acidic. If you think you’ll find that off-putting, add a tablespoon of lime juice or reduce the honey by half.
Did you make this winter citrus salad? I’d love to know how it turned out! Leave a comment and a rating below.
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Recipe
15-Minute Refreshing Citrus Salad with Arugula
Print Recipe Rate this Recipe Pin RecipeRecommended Equipment
- Paring Knife
Ingredients
- 2 cara cara oranges
- 2 naval oranges
- 2 blood oranges
- 2 oz baby arugula, 2 large handfuls
- 2 tbsp fresh chopped mint
Citrus Dressing
- ¼ c citrus juices, squeezed from leftover membranes
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- ½ tsp vanilla extract
- ½ tsp kosher salt
Instructions
- Divide the citrus fruits into supremes. See notes.
- Combine citrus supremes, arugula, and mint in a large salad bowl.
- Squeeze the juice from the citrus membranes into a large measuring cup or jar; you'll need ¼ cup, and additional juice can be discarded or used for another purpose. Add the extra virgin olive oil, honey, vanilla extract, and salt, then whisk to combine. Drizzle half the dressing over the citrus salad, then toss to combine. Enjoy immediately, as leftovers do not keep well.
Notes
- Slice off top and bottom, then stand the fruit upright.
- Use a paring knife and slice the fruit from top to bottom, removing the skin and pith.
- Cut along each membrane to release the citrus section (also called a “supreme”).
- See body of the post for more detailed instructions and photos.
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