Segment the tangelos, blood oranges and grapefruit over a bowl to collect the juice.
In a large salad serving bowl add the arugula, segmented tangelos, blood oranges, grapefruit, pistachios and onions.
For the vinaigrette
In a bowl whisk together the olive oil, balsamic vinegar, citrus juice, lemon juice, sugar, garlic powder and salt.
Toss the salad with the dressing and enjoy!
For help with segmenting the citrus fruit, look at the collage at the beginning of the post for a step by step. Start by slicing the ends of the fruit first. Then slice around the sides before segmenting the sections of fruit.
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.
Experiment and change up what citrus fruits you use in this salad! If you don't have blood oranges or tangelos try mandarin or navel oranges instead.