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    You are here: Home / Salads / Citrus Arugula Salad

    Citrus Arugula Salad

    Published: Nov 29, 2020 · Modified: Jul 25, 2023 by Elise Shivamber · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This winter Citrus and Arugula Salad with juicy citrus and spicy arugula makes the perfect colorful salad to brighten up the winter months!

    Side view of a grapefruit and arugula salad topped with dressing and pistachios.

    This recipe was updated in 2023 with new photos and more step by step instructions.

    Winter dishes are usually heavy stews and soups, but this time of year is also citrus season! Adding citrus like grapefruit to your meal is a great way to brighten up the flavors and add some beautiful colors.

    Check out Grapefruit Orange Juice, Winter Grapefruit Moscow Mule, Grapefruit Rosemary Mojito, and Grapefruit Salad Dressing to add a fresh and bright pop of flavor to your meal!

    Jump to Recipe

    Why this recipe works

    • Makes a bright and refreshing side dish. 
    • Simple and limited ingredients. 
    • Easy and ready in 15 minutes.
    • Vegan
    • Gluten free
    • Dairy free

    Ingredients

    Ingredients needed to make grapefruit and arugula salad.

    Arugula

    Peppery arugula makes the base of this salad. You can use regular or baby arugula. Substitute for spinach if you don’t like arugula. 

    Citrus

    I used 2 grapefruits for this citrus salad, but you can use your favorite citrus like blood oranges or mandarins. Browse your local farmers market to see which citrus is in season near you!

    Unsalted Pistachios

    These add the perfect crunch to this simple salad! Substitute for Almond slivers, toasted pine nuts, or pecans. 

    Grapefruit Vinaigrette

    This simple grapefruit vinaigrette with fresh grapefruit, extra-virgin olive oil, and dijon mustard makes the perfect addition to this salad! You can substitute for any dressing you like. Some other great options are Lemon Chive Salad Dressing, Dill and Mustard Dressing, or Creamy Avocado Lime Sauce.  

    Extras

    This is a simple salad you can make your own. Try adding avocado, red onion, or roasted butternut squash to this salad recipe.

    See the recipe card below for a full list of ingredients and measurements. 

    How to cut citrus fruit segments

    Cutting grapefruit into segments on a cutting board.
    1. With a paring knife, cut the top and bottom off of the grapefruit so that the grapefruit can sit flat.
    2. Cut the skins and white pith off of the grapefruit by placing the grapefruit flat and cutting your knife downwards to the counter/cutting board. You may have to flip it upside down to get the skins off of the bottom.
    3. Segment the grapefruit by cutting in between the membranes (white dividers) of the grapefruit, to create little wedges. I like to cut a triangle by slicing the right side closest to the membrane towards the center and then the left side closest to the membrane in towards the center so that the piece comes right out.
    4. Finish segmenting the entire grapefruit. Leave the leftover pieces of the grapefruit membrane to the side. Repeat with the second grapefruit.

    How to make a citrus arugula salad

    To make this easy winter citrus salad, start with a large serving or mixing bowl. 

    A bed of arugula in a large white bowl.
    Add arugula to a large bowl.
    A bed of arugula in a bowl topped with grapefruit segments.
    Top with citrus segments.

    Add arugula and place grapefruit or citrus segments and pistachios on top. 

    Grapefruit and arugula salad topped with dressing and pistachios.
    Add pistachios.
    Pouring dressing onto a grapefruit and arugula salad topped with pistachios.
    Toss with dressing!

    Toss with the salad dressing, and top with flakey sea salt and serve!

    Serving Suggestions 

    Pair this simple side dish with these main courses. 

    • Lemon Pepper Pork Chops
    • Panko Crusted Baked Cod
    • Pork Tenderloin with Balsamic Fig Glaze
    • Gluten Free Breaded Fish
    • Pan Seared Chilean Sea Bass with Salsa Verde

    Expert Tips

    • Topping your Grapefruit Arugula Salad with salt really helps bring out the flavors.
    • Storage: Store leftover salad in an airtight container for 3-4 days. It is best to store grapefruit, dressing, and arugula all separately so it doesn't become soggy.

    Frequently Asked Questions

    Which citrus fruits work best with this salad?

    For this Easy citrus salad, I like using grapefruit, blood orange, or mandarin oranges. You can try any of your favorite citrus!

    Can I make this ahead of time?

    You can segment the citrus a day ahead of time and store in an airtight container in the refrigerator. Then assemble the salad when you are ready to serve. 

    Grapefruit and arugula salad topped with dressing and pistachios.

    More Simple Salad Recipes

    • Lemony Kale and Spinach Salad
    • Simple Arugula and Spinach Salad
    • Tajín Watermelon Mint Salad
    • Vegan Couscous Salad
    • Kale Quinoa Salad with Orange Ginger Dressing

    If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!

    📖 Recipe

    Grapefruit and arugula salad topped with dressing and pistachios.

    Citrus Arugula Salad

    Elise Shivamber
    This winter Citrus and Arugula Salad with juicy citrus and spicy arugula makes the perfect colorful salad to brighten up the winter months!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Salad
    Cuisine American
    Servings 4 people
    Calories 154 kcal

    Ingredients
      

    • 7 OZ Arugula washed thoroughly
    • 2 Citrus fruits grapefruit, blood orange, or mandarins
    • ½ Cup Unsalted Pistachios
    • ½ teaspoon Salt
    • Grapefruit vinaigrette

    Instructions
     

    Segment the citrus

    • With a paring knife, cut the top and bottom off of the grapefruit so that the grapefruit can sit flat.
    • Cut the skins off of the grapefruit by placing the grapefruit flat and cutting your knife downwards to the counter/cutting board. You may have to flip it upside down to get the skins off of the bottom.
    • Segment the grapefruit by cutting in between the membranes (white dividers) of the grapefruit, to create little wedges. I like to cut a triangle by slicing the right side closest to the membrane towards the center and then the left side closest to the membrane in towards the center so that the piece comes right out.
    • Finish segmenting the entire grapefruit. Leave the leftover pieces of the grapefruit membrane to the side. Repeat with the second grapefruit.

    Assemble the Salad

    • In a large bowl, add the arugula. Place the grapefruit and pistachios on top and gently mix. Sprinkle with the salt.
    • Spoon the salad dressing on top.
    • Mix and serve.

    Notes

    • Topping your Grapefruit Arugula Salad with salt really helps bring out the flavors.
    • Storage: Store leftover salad in an airtight container for 3-4 days. It is best to store grapefruit, dressing, and arugula all separately so it doesn't become soggy.

    Nutrition

    Calories: 154kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 305mgPotassium: 511mgFiber: 4gSugar: 11gVitamin A: 2689IUVitamin C: 48mgCalcium: 124mgIron: 1mg
    Keyword arugula, citrus, grapefruit, salad
    Tried this recipe?Let us know how it was!
    Elise Shivamber in a kitchen.

    Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.

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