Dive into this Simple Citrus Salad when you need a winter pick-me-up. Citrus supremes are tossed with arugula, mint, and a citrus 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.
Winter produce is hard. My tolerance for leafy greens and root vegetables is just about to hit its limit, so it’s a really good thing citrus season is full on.
Our favorite citrus fruits are only available for a few short months and we tend to go a little overboard. Sometimes I feel like Oprah after dinner – a clementine for YOU! And for you my sweet boy! Oh, and TWO for you my dear husband! EVERYBODY gets clementines!
While a juicy, easy-peel clementine is my definition of perfection after a super rich dinner, this simple citrus salad hits the spot for me anytime of day.
It’s great for breakfast (I like it with a side of greek yogurt), especially if you’re trying to incorporate something green into the first meal of the day. It’s a natural fit for dinner alongside a bowl of your favorite soup or an oven-braised something or other. Basically there’s no wrong way to eat it.
How to Make A Citrus Salad
Combine sections of your favorite citrus fruits with peppery arugula and a sweet vinaigrette to make this refreshing winter salad. Slicing the citrus into supremes takes a small bit of extra effort, but it’s a kitchen skill worth learning, and you’ll get the hang of it pretty quickly. The recipe makes enough to serve 2 as a main dish (with a little protein on the side) or four as a starter or side. It doesn’t have a long shelf life, so make only as much as you can eat immediately.
- Select a variety of your favorite citrus fruits – about 6 medium sized fruits – and cut into supremes. We used cara cara oranges, navel oranges, and blood oranges. The citrus world is your oyster here, so use whatever you love.
- Slice half an inch off the top and bottom of the fruit – enough to cut beyond the pith and expose the flesh of the fruit.
- Stand the fruit upright, then use a paring knife to slice from top to bottom to remove the skin and pith in sections.
- Then use the paring knife to slice along the edge of each vertical membrane to release the sections – these are called “supremes”.
- Keep the membranes – you’ll squeeze out the juice to create the dressing.
- Make the dressing. Squeeze the juice from the citrus membranes into a measuring cup, bowl, or large jar. You’ll want about a quarter-cup of juice. Note: I prefer to use the juice from the sweeter fruits and discard the membranes from bitter fruits like blood oranges or grapefruits.
- Add honey, a dash of vanilla extract (trust!), good quality extra virgin olive oil, and a pinch of salt. Whisk until combined.
- Add a few handfuls of baby arugula to a salad bowl, then top with the citrus supremes.
- Top the salad with fresh chopped mint and half the dressing, then toss.
- Add additional dressing to taste, or save the remaining dressing to toss on green salads. It’ll keep in the fridge for about 3 days.
Make It Your Way
- Use an assortment of your favorite citrus fruits to create a visually appealing salad; it’ll also result in a variety of both flavor and nutrients. We used cara cara oranges, naval oranges, and blood oranges. Any other orange or grapefruit variety can be included.
- Add a little feta or goat cheese, or swap out mint for basil.
- 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.
More Easy & Refreshing Salad Recipes
- Mediterranean Chickpea Salad
- Orange Chicken Salad Meal Prep Bowls
- Crunchy Butter Lettuce Salad
- Radish Salad with Meyer Lemon Vinaigrette
- Citrus Kale Salad with Avocado and Jicama
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- Paring Knife
- 2 cara cara oranges
- 2 naval oranges
- 2 blood oranges
- 2 oz baby arugula, 2 large handfuls
- 2 tbsp fresh chopped mint
- 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. 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.
- 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.