Description
A fresh and vibrant Arugula Citrus Salad combining peppery arugula, juicy citrus fruits, and crunchy toasted almonds, tossed in a zesty dressing with olive oil, apple cider vinegar, maple syrup, and fresh mint. This simple, plant-based salad is quick to prepare, colorful, and perfect as a light meal or side dish.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh arugula leaves
- 2 oranges, peeled and segmented
- 1 grapefruit, peeled and segmented
- 2 tangerines, peeled and segmented
- 1 cup cherry tomatoes, halved
- ½ cup thinly sliced red onion
- ¼ cup toasted almond slivers
- 2 tablespoons fresh mint leaves, chopped
- Salt, to taste
- Black pepper, to taste
Dressing
- 3 tablespoons olive oil (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon maple syrup (natural)
Instructions
- Prepare the Citrus Fruits: Peel the oranges, grapefruit, and tangerines carefully, removing all white pith. Segment the fruits by slicing between the membranes to obtain clean, juicy slices.
- Assemble the Salad Base: In a large bowl, place the fresh arugula leaves. Add the citrus segments, halved cherry tomatoes, and thinly sliced red onions to the bowl for a colorful mix.
- Toast the Almonds: Lightly toast the almond slivers in a dry skillet over medium heat until fragrant and golden, then set aside.
- Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and black pepper until well combined. Stir in the chopped fresh mint leaves for extra aroma.
- Toss and Serve: Drizzle the dressing over the salad and toss gently to combine all ingredients without bruising the citrus or greens. Sprinkle the toasted almonds on top as the final touch before serving.
Notes
- Use very fresh arugula for a bright, crisp salad.
- Remove citrus pith carefully to avoid bitterness.
- Toast almonds just before serving to preserve crunch and aroma.
- Adjust citrus variety by season, such as blood oranges or mandarins.
- Allow salad to rest 5 minutes after tossing for flavors to meld without wilting the greens.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: No cook
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: arugula salad, citrus salad, plant-based salad, vegan salad, quick salad, healthy salad
