This arugula salad has a bright flavor with the peppery bite of arugula and the sweet citrus of fresh oranges. Made heartier with a serving of quinoa, this Arugula Citrus Salad is a flavorful seasonal dish.
It's easy to think of salad as just a spring and summer food. Fresh vegetables and fruits are abundant during the warmer months. But so many fruits and vegetables are at peak season during the fall and winter. Like citrus.
Your salad doesn't have to feel like it jumped straight out of summer - add a cooked grain like quinoa and seasonal fruit like oranges, and you've got yourself a hearty WINTER salad.
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Why I love this Arugula Citrus Salad
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, and sugar-free
- Naturally gluten-free - quinoa is a naturally gluten-free grain
- Seasonal ingredients - winter is citrus season, so load up on your favorite citrus fruits like oranges and grapefruit
- Feels like a full meal - some salads can be too light and not feel satisfying. With some quinoa added in for extra fiber and protein, this salad feels like a solid meal without being too heavy
Ingredient Notes & Substitutions
- Quinoa: quinoa is a naturally gluten-free grain and it pairs well with the homemade dressing flavors. If you'd like you can substitute the quinoa with any grain like buckwheat or millet (I don't recommend using rice though).
- Arugula: arugula has a nice peppery flavor and is one of my favorite leafy greens for salads like this. But if you don't like it, you can sub spinach or mixed greens.
- Oranges: or other citrus. Try adding blood oranges or grapefruit for some variety.
- Vegan Feta: this is optional, but it contributes some nice briny, salty flavor. I recommend using Violife feta because it has the cleanest ingredients.
- Pepitas: I love adding a nutty crunch to salads. For extra flavor you can roast the pepitas in the oven for a few minutes until they get slightly toasty.
- Fresh Mint Leaves: for garnish
Dressing Ingredients
- Apple Cider Vinegar: or other light vinegar
- Maple Syrup: you can also use date syrup
- Miso: miso adds a beautiful umami flavor to the dressing and pairs so nicely with quinoa. If you don't have miso or don't like it, add another tablespoon of tahini and a pinch more salt
- Tahini
- Salt & Pepper
How to make Arugula Citrus Salad
Step 1. Cook the quinoa with 1 ½ cups of water. Bring to a boil then reduce to a simmer and let cook for 15 minutes.
Step 2. In a small bowl, whisk together the dressing ingredients.
Step 3. Slice the oranges as desired. For a flowery look, slice the oranges into rounds, then trim off the skin. Alternatively, peel the oranges and slice lengthwise into wedges.
Step 4. When the quinoa is cooked, assemble the salad. Arrange a bed of arugula on a platter then top with the quinoa, feta, and pepitas. Garnish with a few leaves of mint.
FAQ & Expert Tips
Use grapefruit or blood oranges instead of regular oranges. Use millet instead of quinoa. Choose a vegan blue cheese instead of vegan feta.
You can cut your oranges into rounds or segments - here's a tutorial.
This salad is delicious with freshly cooked quinoa that gently warms the other ingredients. If you would prefer to serve it cold, let the quinoa cool completely before assembling.
Store any leftovers in the fridge. If possible, avoid dressing salad that you don't plan to eat. Store the dressing separately from the rest of the salad for optimal freshness.
Recipe Prayer
Thank you God for seasonal foods that show us the fruits of your creation all year. Amen.
More winter salads
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📖 Recipe
Arugula Citrus Salad
Ingredients
- ¾ Cup Dry Quinoa
- 6 oz Arugula
- 4 Medium Oranges
- ½ Cup Vegan Feta optional
- ½ Cup Pepitas
- Fresh Mint Leaves for garnish
Dressing
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Miso
- 1 Tablespoon Tahini
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
Instructions
- Cook the quinoa with 1 ½ cups of water. Bring to a boil then reduce to a simmer and let cook for 15 minutes.
- In a small bowl, whisk together the dressing ingredients.
- Slice the oranges as desired. For a flowery look, slice the oranges into rounds, then trim off the skin. Alternatively, peel the oranges and slice lengthwise into wedges.
- When the quinoa is cooked, assemble the salad. Arrange a bed of arugula on a platter then top with the quinoa, feta, and pepitas. Garnish with a few leaves of mint.
Nutrition
Nutrition information is an estimate.
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