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Ultimate Bright & Zesty Citrus Salad with Honey-Citrus Vinaigrette

Close-up of a vibrant citrus salad featuring orange and grapefruit slices, arugula, and candied pecans.
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Make this refreshing citrus salad featuring segmented oranges and grapefruit, paired with peppery arugula and a homemade honey-citrus dressing. It is simple to prepare and suitable for brunch or a light side.

Ingredients

Scale
  • 3 large navel oranges, peeled and segmented
  • 2 ruby red grapefruits, peeled and segmented
  • 1 cup fresh arugula or baby spinach
  • 1/2 cup thinly sliced fennel bulb (optional)
  • 1/4 cup toasted pecans or pistachios
  • 2 ounces soft goat cheese, crumbled (optional)
  • For the Vinaigrette:
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Pinch of salt
  • Freshly ground black pepper to taste

Instructions

  1. Prepare the citrus segments. Over a bowl to catch juices, carefully slice off the top and bottom of each orange and grapefruit. Slice away the peel and white pith. Working over the bowl, cut between the membranes to release each segment. Set aside the segments and reserve any accumulated juice.
  2. Whisk together the vinaigrette ingredients. In a small bowl, combine the orange juice, lemon juice, honey, and Dijon mustard. Whisk until smooth. Slowly drizzle in the olive oil while whisking constantly until the dressing emulsifies. Season with salt and pepper.
  3. Combine salad components. In a large bowl, gently toss the arugula (or spinach) and sliced fennel, if using. Add the citrus segments.
  4. Dress the salad. Drizzle about half of the vinaigrette over the salad and toss lightly to coat. Add more dressing as needed, reserving some for serving.
  5. Finish and serve. Arrange the salad on a platter or in individual bowls. Sprinkle with toasted nuts and crumbled goat cheese, if desired. Serve immediately.

Notes

  • For a sweeter glaze, you can use the reserved citrus juice from segmenting and reduce it slightly on the stove with an extra teaspoon of honey before drizzling over the finished salad.
  • If you skip the greens, this becomes a pure fruit salad perfect for dessert.
  • To toast nuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant.

Nutrition

Find it online: https://devourdish.com/citrus-salad-recipe-bright-zesty-medley/