Citrus & Arugula
 SaladPublished on November 16, 2022

Photo by: Paula Roy

There’s a lot to love about citrus fruit in wintertime. Grapefruits and oranges are at their peak of freshness and bursting with sunshine on a cold day. This salad is as nutritious as it is beautiful and it’s flexible as well.

Swap in baby spinach or kale if you prefer; choose goat cheese if you like it more than feta. The fruit slices and vinaigrette can be prepared and then refrigerated to speed up the assembly at serving time. Make a platter-sized salad or plate individual portions.


  • 1 teaspoon (5 mL) maple syrup
  • 1/2 teaspoon (2.5 g) Dijon
  • 2  teaspoons (10 mL) red wine vinegar
  • 1  tablespoon (15 mL) olive oil
  • Few pinches salt and pepper
  • 1  ruby red grapefruit
  • 3  oranges (I used navel, blood orange, and clementine)
  • 3  cups (65 g) baby arugula, washed and dried
  • 1/2  cup (75 g) crumbled feta
  • 1/4  cup (30 g) chopped pistachios


  • Make the vinaigrette by placing the maple syrup, Dijon, vinegar, oil, salt, and pepper in a small jar with a tight lid; shake to blend well and set aside.
  • Working with one piece of fruit placed on a cutting board at a time, cut off the top and bottom ends of the grapefruit and oranges with a sharp knife then slice off the peel in strips from top to bottom, removing as much white pith under the skin as possible without drawing too much of the flesh.
  • Cut fruit crosswise into 1/3-inch (.6 cm) slices, removing any seeds with the tip of a knife.
  • Place arugula in a bowl and drizzle dressing over top. Toss to coat evenly, then arrange on a serving platter.
  • Top arugula with rounds of fruit and scatter feta and pistachios on top. 
Serve immediately.

Serves 4.

Paula Roy

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