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Citrus Salad with Walnut and Honey Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 77 reviews
  • Author: Nora
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings (1 cup each)
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

A refreshing and vibrant Citrus Salad featuring a mix of blood oranges, navel oranges, and grapefruit paired with peppery arugula, tangy lemon mustard dressing, and crunchy walnuts. Perfect as a light appetizer or side dish, this no-cook salad bursts with bright flavors and varied textures.

Ingredients

Scale

Salad

  • 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

Dressing

  • 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

Instructions

  1. Prepare the citrus fruit: Cut off the top and bottom of each citrus fruit so it can sit flat on the cutting board. Stand the citrus upright and use a sharp knife to slice downward, removing the peel and white pith. Rotate and repeat until fully peeled. Discard peels. Turn the peeled citrus on its side and cut it into ¼-inch-thick slices.
  2. Refrigerate citrus slices: Cover the sliced citrus and refrigerate for up to 24 hours to keep fresh and chilled.
  3. Make the dressing: In a mixing bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, sea salt, and black pepper until smooth and creamy. Taste and adjust seasoning if necessary. Cover and refrigerate for up to 3 days.
  4. Assemble the salad: Arrange the sliced citrus fruit and thinly sliced red onion on a bed of arugula. Drizzle the prepared dressing over the salad.
  5. Garnish and serve: Sprinkle walnuts on top for a crunchy finish. Serve immediately or store in an airtight container for up to 2 days once dressed.

Notes

  • You can vary the types of citrus fruits based on season and availability for different flavor profiles.
  • For a nut-free version, omit walnuts or substitute with pumpkin seeds or toasted coconut.
  • Adjust the sweetness of the dressing to taste by adding more or less honey.
  • This salad is best served fresh but can be stored refrigerated for up to 2 days after dressing.
  • Use a very sharp knife to peel the citrus easily and remove the pith without wasting fruit.

Nutrition

  • Serving Size: 1 cup
  • Calories: 150 kcal
  • Sugar: 13 g
  • Sodium: 150 mg
  • Fat: 9 g
  • Saturated Fat: 1.2 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Find it online: https://littlespoonbites.com/citrus-salad-with-walnut-and-honey-dressing-recipe/