Ingredients

For the Salad:

5 oz baby arugula

2 oranges, peeled and segmented

1 grapefruit, peeled and segmented

1 avocado, sliced

1/4 small red onion, very thinly sliced

1/3 cup crumbled feta cheese (optional)

1/3 cup toasted sliced almonds or chopped pistachios

2 tablespoons pomegranate seeds (optional, for color and sweetness)

For the Citrus Vinaigrette:

3 tablespoons extra virgin olive oil

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

1 small garlic clove, finely minced

1/4 teaspoon salt

1/4 teaspoon black pepper

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Instructions

Prepare the Citrus

Peel the oranges and grapefruit, removing as much of the white pith as possible. Slice between the membranes to create clean citrus segments. Set aside and reserve a little juice for the dressing if desired.

Make the Dressing

In a small bowl or jar, whisk together the olive oil, orange juice, lemon juice, honey, Dijon mustard, garlic, salt, and black pepper until well combined.

Assemble the Salad

In a large serving bowl or platter, add the arugula. Top with the orange segments, grapefruit, avocado slices, red onion, feta, toasted almonds, and pomegranate seeds if using.

Dress and Serve

Drizzle the citrus vinaigrette over the salad just before serving. Toss gently or leave layered for a prettier presentation. Serve immediately.

Notes

Cooking Tips

Use a mix of citrus like blood oranges, mandarins, or cara cara oranges for extra color and flavor.
Segment citrus over a bowl to catch juice for the dressing.
Add avocado last so it stays fresh and holds its shape.
Toast the nuts for a richer, nuttier flavor and better crunch.
Dress right before serving to keep the arugula crisp and fresh.
Slice onion very thinly so it doesn’t overpower the salad.
Chill the citrus first for an extra refreshing salad.

Variations

Add protein: Top with grilled chicken, shrimp, or salmon for a full meal.
Make it vegan: Skip the feta and use maple syrup instead of honey.
Try goat cheese: Swap feta for creamy goat cheese for a tangy twist.
Use spinach or mixed greens: If you want a milder base than arugula.
Add grains: Toss in quinoa, couscous, or farro for more texture and substance.
Sweet crunch: Add candied pecans or walnuts instead of almonds.
Berry version: Add strawberries or blueberries for a fruity spring variation.
Creamy twist: Add a few slices of fresh mozzarella instead of feta.
Extra savory: Include thinly shaved fennel for a crisp, elegant flavor.
Holiday style: Add dried cranberries and sugared pecans for a festive version.

Storage Tips

Best served fresh the same day.
If prepping ahead, store the dressing separately and wait to add avocado until serving.
Leftovers can be stored in an airtight container in the fridge for up to 1 day, though the greens may soften.

Author: Emma
Prep Time: 15 minutes
Cook Time: 0 minutes

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 10g
Sodium: 210mg
Fat: 17g
Carbohydrates: 16g
Fiber: 5g
Protein: 4g