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–+ servings
Citrus Salad platter
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4.34 from 6 votes

Citrus Salad with Citrus Vinaigrette

Bright healthy Arugula Citrus Salad made with fresh oranges and grapefruits. Dressed in a zesty citrus vinaigrette, pistachios, and mint.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Salad Dressing
Cuisine: American, European
Servings: 8 servings
Calories: 144kcal
Author: Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

Salad Ingredients:

  • 1 navel orange peeled, pith removed, and sliced in rounds
  • 2 cara cara oranges peeled, pith removed, and sliced in rounds
  • 2 blood oranges peeled, pith removed, and sliced in rounds
  • 1 pomelo peeled, pith removed, and sliced in rounds
  • 1 ruby red or pink grapefruit peeled, pith removed, and sliced in rounds
  • 6 cups baby arugula
  • 2 Tablespoons roasted, shelled pistachios roughly chopped
  • 1 Tablespoon fresh mint leaves for garnish

Citrus Vinaigrette Dressing

  • 2 Tablespoons fresh orange juice
  • ½ teaspoon orange zest
  • 1 teaspoon honey (or agave)
  • 3 Tablespoons extra virgin olive oil
  • salt and pepper, to taste

Instructions

Orange Citrus Vinaigrette Dressing:

  • Zest one orange, then cut it in half and squeeze 2 Tablespoons of the juice into a small bowl. Add 1/2 teaspoon of the zest, and honey and whisk together. Drizzle in the olive oil one Tablespoon at a time, whisking until completely blended and emulsified. Add salt and pepper to taste. Set aside.

Salad Preparation:

  • Snip mint leaves from stems, wash and gently pat dry. Set aside for garnish.
  • On a wooden cutting board, cut off both ends of the remaining orange. Stand orange up on the cut side and slice off the peel by moving a sharp knife down the sides of the orange from top to bottom, following the natural curve of the fruit, cutting away the peel and the white pith in strips.
    Cut orange, crosswise, into rounds.
    Repeat with all of the other citruses.  
  • In a large bowl toss arugula with half of the vinaigrette dressing and scatter on a large platter
  • Arrange the sliced citrus in a shingled pattern on top of the arugula and drizzle with the remaining vinaigrette dressing.
  • Sprinkle with pistachios and mint leaves and serve

Notes

  • For variety try our Easy Zesty Lemon Vinaigrette instead of the citrus dressing
  • Want to keep it vegan? Use agave instead of honey in the dressing
  • Store any unused dressing in the refrigerator for up to 7 days

Nutrition

Calories: 144kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 5mg | Potassium: 398mg | Fiber: 3g | Sugar: 9g | Vitamin A: 840IU | Vitamin C: 90mg | Calcium: 58mg | Iron: 1mg