Citrus salad in a large white serving bowl on a cement surface.
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Simple Citrus Salad

Combine sections of your favorite citrus fruits with peppery arugula and a sweet orange 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. 
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 as a side dish
Calories 205kcal
Author Danielle Esposti

Equipment

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

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. 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

To cut sections the citrus:
  • 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.
Feel free to use your favorite orange or grapefruit varietals in this recipe. 

Nutrition

Calories: 205kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 301mg | Potassium: 225mg | Fiber: 5g | Sugar: 26g | Vitamin A: 41% | Vitamin C: 218% | Calcium: 17% | Iron: 0%