A healthy, light, and flavorful winter citrus & arugula salad with cranberry orange dressing. It's great for a holiday dinner or anytime that you want a fresh and flavorful salad. If you like this, you'll also love our Arugula and Fennel Salad with Fried Lemons.
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CITRUS SALAD WITH ARUGULA
There will come a time—usually mid-winter—when you are going to crave a fresh and crisp salad. That’s when you’re going to want to whip up this winter citrus and arugula salad with cranberry orange dressing.
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For me, that craving came right after the loooonnnnnggggg New Year’s weekend. Four days of heavy foods, wine, champs, and chocolate coconut cupcakes. #toomuchfun
If you’re like me and you want something refreshing, yet seasonal, then this is the salad for you.
WINTER CITRUS SALAD IS FILLED WITH VITAMIN C
Right now citrus, such as grapefruit, oranges, lemons, and limes are taking center stage in the produce section.
Take advantage! All of that vitamin C will help protect you from the horrible winter colds and viruses floating around right now.
You could use any green that you want, but I like arugula for this salad because of its peppery taste. The flavor compliments the bright and tangy red grapefruit and blood orange perfectly.
So this salad…..
I ate the entire bowl and then made another for breakfast if that gives you any indication of how good it is.
The cranberry orange dressing.is what makes this simple combination of fruit and veggies extraordinary
HOW TO MAKE CRANBERRY ORANGE SALAD DRESSING
My friend served a similar salad on New Year’s Eve and I loved the dressing. She shared the recipe with me and the minute I read it I knew that I needed to put my own spin on it.
Two tablespoons of sugar and two types of vinegar—one that contains honey—wasn’t what I was after. Remember, #toomuchfun will result in #pantswon’tbutton.
Soooo, I added cranberry juice and took out the regular OJ, the sugar, the complicated vinegar duo, and the half cup of olive oil.
Initially, I put a quarter of a cup of olive oil in the first batch that I made, but it masked the flavor of the juices, so I started over and added a half teaspoon just to make it stick to the lettuce. Less is best.
The mix of tart cranberry and sweet blood orange is so fantastic on this winter citrus salad. I only put a pinch of cloves in the second batch of dressing and the flavor was a savory after thought instead of an obvious, howdy, I’m clove, nice to meet you.
ADDING SOME CRUNCH
I also skipped the sugary nuts and just chopped up some raw almonds for a little crunch and protein.
You won't find vegan cheese or pears (I wasn’t feeling them, you can certainly add them if you want) in this salad, just fresh red grapefruit, blood orange, peppery arugula, shaved fennel, and the extraordinarily delicious and light cranberry orange dressing.
Simple. Healthy. Low Calorie. Yum.
This winter citrus salad is my new winter pick-me-up.
It’s perfect for breakfast, lunch, dinner, or a snack. Double or triple the recipe and store it undressed in an airtight container so you can have some whenever the craving hits.
I hope you enjoy the Winter Citrus and Arugula Salad with Cranberry Orange Dressing as much as I do. I also hope you like the list of our favorites. Maybe one or two will become your favorite too.
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WINTER CITRUS & ARUGULA SALAD WITH OIL-FREE CRANBERRY ORANGE DRESSING
- For the salad:
- 6 cups arugula
- 2 cups shredded fennel
- 1 large red grapefruit- peeled with pith removed and sliced
- 2 blood oranges- peeled with pit removed and sliced
- 1/2 cup coarsely chopped raw almonds
- For the dressing:
- 1/4 cup cranberry juice
- 1/4 cup blood orange juice
- 1/4 cup champagne vinegar
- 1/4 tsp olive oil
- Pinch of ground cloves
- Finely ground sea salt and black pepper to taste
- In a large bowl layer the grapefruit, blood orange, fennel, and almonds on the arugula.
- In a small bowl whisk the cranberry juice, blood orange juice, vinegar, cloves, olive oil, and sea salt until well blended.
- Pour the dressing on the salad and toss to coat.
- Note: If you plan on storing the salad for late put the amount you want to save aside before dressing. Store it in an airtight bag in the refrigerator for up to three days. Dress when ready to eat