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arugula citrus salad featured image

Arugula Salad with Orange Vinaigrette

  • Author: Gianna Nebbia
  • Total Time: 20
  • Yield: 4 1x
  • Category: salad, side dishes
  • Method: supreming citrus, homemade dressing
  • Cuisine: italian


With bright, sweet, and crunchy elements, this after dinner salad acts as a palate cleanser to rich, savory foods. Eat it all year to brighten up a Sunday gravy or grilled ribeye, or turn it into a meal with a pile of simple grilled chicken.


  • 6 oz arugula
  • 1 orange, grapefruit, or blood orange
  • 2 oz red or white onion, thinly sliced
  • 1/2 of a fennel bulb, thinly sliced
  • 1oz parmesan cheese, shaved or coarsely grated
  • 1/8 cup Olive oil 
  • 1/8 cup white balsamic vinegar 
  • salt and pepper to taste


  1. Plate arugula in a large salad serving bowl. Slice the fennel and onion and arrange over the arugula.
  2. Supreme 1 orange and add segments to the salad, then squeeze the juice from of the remaining membranes into a small bowl. 
  3. Add the olive oil and white balsamic vinegar to the bowl with the orange juice, season with pinches of salt and pepper, and whisk to combine. 
  4. Top salad with shaved parmesan (use a vegetable peeler to shave the parmesan cheese) and pour the dressing over the salad. Toss to combine when ready to eat it. 

Keywords: Arugula Citrus Salad, Arugula salad with citrus vinaigrette

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