Name: Citrus Salad with Walnuts and Arugula Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 5 pieces Citrus Fruit (such as blood oranges, navel oranges, and grapefruit), washed; ½ cup Arugula; ¼ cup Red Onion, thinly sliced; ¼ cup Walnuts; 2 tablespoons Lemon Juice; 2 tablespoons Extra Virgin Olive Oil; 1 teaspoon Dijon Mustard; 1 teaspoon Honey, or other liquid sweetener; ¼ teaspoon Sea Salt; Pinch Black Pepper

If you’re on the lookout for a fresh, zesty salad that’s bursting with flavor and texture, I can’t recommend my Citrus Salad with Walnuts and Arugula Recipe enough. It’s that perfect balance of peppery greens, sweet-tart citrus slices, crunchy walnuts, and a honey-mustard dressing that will make your taste buds sing. Trust me, once you try this, it’ll become a go-to in your kitchen — whether for a light lunch, a side dish, or a fancy appetizer to impress guests.

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Why You’ll Love This Recipe

Bright, balanced flavors: The citrus and honey mustard dressing perfectly complement the peppery arugula and crunchy walnuts.
Quick and easy to make: You’ll have this vibrant salad ready in about 20 minutes—no cooking required.
Versatile and customizable: Swap fruits or nuts to suit seasons or preferences without losing the magic.
Good-for-you ingredients: Fresh produce and simple ingredients make this salad as nutritious as it is delicious.

A white plate sits on a white marbled surface, filled with a colorful salad made of three main layers: the bottom layer is fresh green arugula leaves; on top are many thin, round slices of different citrus fruits in bright orange, deep red, and pale yellow colors, layered evenly across the plate; scattered on the very top are thin, curved slices of light purple onion, adding a delicate texture and color contrast. Some chopped nuts appear in a clear bowl nearby, and a few onion slices and nut pieces are casually scattered around the plate. photo taken with an iphone --ar 2:3 --v 7 - Citrus Salad with Walnuts and Arugula, citrus salad recipes, healthy citrus salad, easy citrus salad with nuts, flavorful green salad

Ingredients You’ll Need

Getting fresh, quality ingredients really makes all the difference in this Citrus Salad with Walnuts and Arugula Recipe. I love mixing different types of citrus to get a colorful, slightly varied flavor profile. And the walnuts add just the right nutty crunch!

Flat lay of five whole fresh citrus fruits including blood oranges, navel oranges, and grapefruit, a small bunch of vibrant green arugula leaves, thinly sliced rings of red onion arranged neatly, a small white ceramic bowl filled with bright yellow lemon juice, a small white ceramic bowl holding golden extra virgin olive oil, a small white ceramic bowl with smooth pale Dijon mustard, a small white ceramic bowl containing clear amber honey, a small white ceramic bowl with coarse sea salt crystals, a small white ceramic bowl with freshly ground black pepper, and a handful of whole walnuts scattered artfully, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Citrus Salad with Walnuts and Arugula, citrus salad recipes, healthy citrus salad, easy citrus salad with nuts, flavorful green salad

Citrus Fruit: I usually grab a mix of blood oranges, navels, and grapefruit for vibrant colors and flavors.
Arugula: The peppery bite of fresh arugula is key here; wash and dry it well to keep leaves crisp.
Red Onion: Thinly slicing adds a subtle sharpness without overwhelming the salad.
Lemon Juice: Freshly squeezed lemon juice brightens up the dressing beautifully.
Extra Virgin Olive Oil: Use a good-quality one – it really lifts the dressing.
Dijon Mustard: Adds a nice depth and slight tang to the honey dressing.
Honey: I use raw honey for natural sweetness, but any liquid sweetener works well.
Sea Salt: Enhances all the flavors without dominating.
Black Pepper: Freshly ground is best for a subtle kick.
Walnuts: Toast them lightly for extra crunch and flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this salad, and honestly, it’s forgiving enough for you to make it your own. Here are some tweaks I’ve tried or can’t wait to try:

Variation: I sometimes swap walnuts for pecans or toasted almonds to change up the crunch – both work great!
Variation: If you’re not an arugula fan, baby spinach or mixed greens make a delicious alternative.
Variation: Adding some crumbled feta or goat cheese gives a creamy contrast that my family absolutely loves.
Variation: For an extra punch, sprinkle a bit of chili flakes or use blood orange segments soaked in a splash of balsamic vinegar.

How to Make Citrus Salad with Walnuts and Arugula Recipe

Step 1: Peel and Slice Your Citrus Like a Pro

Cut off the top and bottom of each citrus fruit so they stand flat on your board — this little trick really helps with stability. Then, using a sharp knife, slice downward to remove all the peel and white pith. It takes a bit of patience, but I promise it’s worth it for beautiful, juicy slices. Once peeled, lay the fruit on its side and cut into ¼-inch-thick rounds. If you have leftovers, cover and refrigerate the slices up to 24 hours; they hold up well!

Step 2: Whisk Together Your Perfect Dressing

In a bowl, whisk lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper until smooth and creamy. I usually adjust the ingredients as I taste, adding a little more honey if I want it sweeter or extra lemon juice for brightness. This dressing is simple but makes all the difference in tying the salad components together. Keep it refrigerated and use within 3 days for the best flavor.

Step 3: Assemble and Garnish

Start by spreading the arugula on your serving plate or bowl. Arrange the citrus slices on top along with thinly sliced red onions. Drizzle the dressing generously over everything and sprinkle the toasted walnuts last to keep their crunch. If you like, a quick toast in a dry pan releases more nutty aroma — just watch carefully so they don’t burn! Serve immediately for the freshest experience.

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Pro Tips for Making Citrus Salad with Walnuts and Arugula Recipe

Use ripe but firm citrus: If your citrus feels too soft, it might be overripe or soggy, which doesn’t hold up well in the salad.
Toast walnuts lightly: Toasting brings out a fuller flavor and crunch, just be sure to keep an eye so they don’t get bitter.
Slice onions paper-thin: Use a mandoline or a very sharp knife to avoid overpowering raw onion bites.
Dress just before serving: If you dress too early, the arugula wilts fast—wait until the last minute to toss everything together.

How to Serve Citrus Salad with Walnuts and Arugula Recipe

Citrus Salad with Walnuts and Arugula Recipe - Serving

Garnishes

I usually finish this salad with an extra sprinkle of toasted walnuts or even some fresh mint leaves if I have them on hand. Sometimes I add a little crumbled feta for creamy contrast or a few pomegranate seeds to boost the color and add a juicy pop. These little garnishes make it look as good as it tastes!

Side Dishes

This salad pairs beautifully with grilled chicken, fish, or even a light pasta. I love serving it alongside a crusty sourdough bread or roasted vegetable medley for a complete, balanced meal.

Creative Ways to Present

For a dinner party, I arrange individual salad servings in clear glass bowls so the layered colors really pop. Another fun idea is to serve it on large white platters, arranging the citrus slices in a floral pattern for a show-stopping centerpiece. Your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which rarely happens in my house), store the salad undressed separately in airtight containers to preserve the arugula’s crispness. Once dressed, it’s best eaten within a day because the greens will start to wilt and the walnuts lose their crunch.

Freezing

Because this is a fresh salad with delicate citrus and greens, freezing isn’t ideal—it changes the texture and flavor. I recommend enjoying it fresh rather than freezing.

Reheating

This salad is designed to be served fresh and cold, so reheating isn’t necessary. If you want to use leftovers, I suggest serving them chilled or at room temperature after tossing gently to redistribute the dressing.

FAQs

Can I use other greens instead of arugula in the Citrus Salad with Walnuts and Arugula Recipe?

Absolutely! Baby spinach, mixed salad greens, or even kale can be great substitutes depending on your preference. Just keep in mind the flavor will be milder or different—arugula adds a unique peppery bite that balances the citrus beautifully.
How do I peel citrus easily for this salad?

The best way is to slice off both ends so the fruit can stand steady on the board. Then, with a sharp knife, carefully slice downward following the curve of the fruit to remove the peel and pith. This method gives you clean, pith-free slices perfect for presentation.
Can I prepare the dressing ahead of time for this Citrus Salad with Walnuts and Arugula Recipe?

Yes, the dressing can be whisked together and stored in the fridge for up to 3 days. Just give it a good shake or stir before using, as ingredients might separate naturally over time.
What’s the best way to keep the walnuts crunchy?

Toast them lightly in a dry skillet over medium heat for just a few minutes until fragrant, then cool completely before adding to the salad. Store any extra walnuts in an airtight container at room temperature or in the fridge.

Final Thoughts

I absolutely love how this Citrus Salad with Walnuts and Arugula Recipe comes together—it’s fresh, simple, and feels like a small celebration on your plate. Whenever I serve it, people ask for seconds, and it’s one of those dishes that’s as good for your health as it is for your soul. I hope you give this vibrant and easy salad a try; it’s just the kind of recipe you’ll want in your regular rotation—and maybe even share with your friends in the kitchen like I’m doing now!