Arugula Citrus Salad with Pistachios

Bright, bold and sweet flavors of grapefruit, tangelos and blood red oranges make this Arugula Citrus Salad a vibrant, flavorful side dish. The recipe is simple with just arugula, your favorite citrus fruits, and pistachios. If you don’t have blood red oranges or tangelos just use whatever citrus fruits you have on hand like mandarin or navel oranges, lemons, etc.

arugula salad with slices of orange and grapefruit on a white plate

How to Cut Citrus Fruit

I wanted the citrus slices to be the main focus of the salad. Instead of separating them into individual sections, I thinly sliced them.

It’s super easy to do and not complicated at all! I just peeled the fruit normally. Then, I started slicing the fruit as you would any other fruit or veggie. Some people use a knife to peel the fruit so that the membrane is removed, but I’d rather play it safe and use my hands! Plus, there’s extra friber from that membrane haha! But, if you want to get fancyyyy and use a knife to peel the fruit, watch this video by Serious Eats that shows how to do so safely!

slices of grapefruit, tangelo and blood red orange on a cutting board

A few tips to getting the slices to stay together: make sure your knife is sharp. You don’t want to have to apply too much pressure when you’re cutting into the fruit. Also refrigerate the citrus fruits before you use them in the salad. They are less like to be soft, which can make it harder for the knife to slice the fruit.

Making the Salad

For this recipe, you’ll need about half of a 5 oz container of arugula (about 4 cups). Make sure the arugula is completely dry before dressing it. You don’t want the arugula to be wet and soggy!

For the dressing, whisk everything together in a bowl. Toss the arugula in a separate bowl than the one you want to serve it in to prevent drowning it in dressing and making it soggy.

Sprinkle pistachios on top and bon appétit!

Variations of the Recipe

Cheese: add a strong cheese such as goat cheese, feta cheese, or Parmesan.

Nuts & Seeds: Add more nuts like pecans or toasted almonds or throw in pumpkin seeds.

Roasted Root Veggies: These root veggies are roasted in orange zest and ginger, so they would complement the citrus well! Plus, the beet leaves would be a perfect addition to the greens! Have you ever tried eating the leaves of beets? If not, trust me beet greens got flavor! Try them next time you buy beets and let me know what ya think 🙂

Arugula Citrus Salad

This Arugula Citrus Salad is a flavorful vegan & gluten-free side salad full of bright & sweet flavors of grapefruit, tangelos and blood red oranges!
Course Salad
Cuisine American
Keyword vegan, gluten-free
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Author Monica Nedeff

Ingredients

  • 2.5 oz arugula
  • 2 tangelo orange one for 1 tablespoon juice and one for slicing
  • 2 blood red orange one for 1 tablespoon juice and one for slicing
  • 1 grapefruit half a grapefruit for 1 tablespoon juice and the other half for slicing
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey omit if vegan
  • pinch of salt

Instructions

  • Wash and dry 2.5 oz arugula (about 4 cups). Make sure arugula is completely dry before tossing in the citrus dressing.
  • Peel the three citrus fruits. Using a sharp knife, slice the fruit into thin pieces. Set aside until ready to assemble the salad.
  • In a bowl, whisk together the olive oil, 3 tablespoons citrus juices, balsamic vinegar, honey and salt.
  • Toss the arugula with the dressing a separate bowl.
  • Using tongs, transfer the dressed arugula on plates or a serving platter.
  • Arrange sliced citrus fruits on the salad and sprinkle pistachios – enjoy!

Notes

  1. Experiment and change up what citrus fruits you use in this salad! If you don’t have blood red oranges or tangelos try lemons, mandarin or navel oranges instead.
  2. Tips for Slicing the Fruit: Refrigerate the fruit before cutting into it. The colder the fruit, the less soft it will be making it easier on the knife. Sharpen your knife if needed.
  3. Make sure arugula is completely dry before tossing in the dressing to prevent it from becoming soggy.
  4. Toss the arugula in a separate bowl before transferring to the serving container. This way the excess dressing isn’t soaking the greens.

If you ever make a recipe, tag me on Instagram @monicanedeff.rdn I love seeing your creations and sharing them with the community! Please comment and give this recipe a star rating if you’ve made it as it greatly helps support this blog and my small biz, thank you!

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