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Winter Citrus & Arugula Salad with Cranberry Orange Dressing


A fresh, bright winter salad with red grapefruit, blood orange, fennel, and a cranberry orange dressing.
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Course: Salad
Cuisine: American, Vegan
Prep Time: 20 minutes
Total Time: 20 minutes
Calories: 224kcal
Author: Linda & Alex


  • 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
  • ½ cup coarsely chopped raw almonds
  • For the dressing:
  • ¼ cup cranberry juice
  • ¼ cup blood orange juice
  • ¼ cup champagne vinegar
  • ¼ teaspoon 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


Serving: 1g | Calories: 224kcal | Carbohydrates: 48g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 995mg | Fiber: 6g | Sugar: 35g | Vitamin A: 5859IU | Vitamin C: 145mg | Calcium: 257mg | Iron: 2mg
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