Citrus and Arugula Salad

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen

There is hardly anything prettier than the bright orange hues of winter oranges – this citrus salad recipe highlights their beauty.. Tangerines, blood oranges, Cara-Cara oranges, grapefruits, Valencia oranges, and the list goes on.  They all have that signature bright, tangy flavor but each one has its own sweetness level and color profile.  This Citrus and Arugula Salad is the perfect way to highlight the different varieties and create a bright, sunny platter during a cold and grey season.  Combined with tender arugula greens, sharp blue cheese, and a french vinaigrette infused with our Provence nut & spice mix, this salad can be a showstopper.

Every winter I pull out my juicer and routinely make fresh squeezed citrus juice, a combination of squeezed grapefruits and various oranges.  It is the most energizing way to begin the morning.  Even better than juicing, however, is making this bright and cheery Citrus and Arugula Salad.  The presentation of these warm, sunny colors gets your mouth watering.  I’ve kept the ingredients very simple so the oranges and grapefruit can take center stage.  Marjoram, savory, basil, and thyme are the perfect herbal addition to a typical French vinaigrette.  This dressing recipe is my go-to homemade dressing.  If you always have these basic staples in your pantry you can throw together the perfect salad dressing in just a few minutes.  Commit to memory these dressing ingredients and their approximate ratios and you’ll always have perfect dressing for salads, proteins, fruits, and so much more.  I hope you’ll brighten up your winter with this bright and tasty salad.

Citrus and Arugula Salad

Yield: serves 4


    for the dressing:
  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Provence nut & spice mix
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • good pinch of salt
  • pinch of pepper
  • for the citrus salad:
  • 2 grapefruits
  • 4-6 oranges, a variety
  • 2 cups arugula, fresh
  • 1 very small block blue cheese
  • 1/4 cup pine nuts
  • olive oil


  1. Whisk together the ingredients for the dressing and set aside to allow the dry herbs in the Provence nut & spice mix to soften and reconstitute.
  2. Using a very sharp knife (I like to use a large chef's knife), cut each citrus on both ends to get a flat surface to place the fruit down and steady it. Now cut around the skin of each citrus fruit and carefully remove the skin around the entire fruit. Try to leave as much fruit intact but also remove all of the white pith around the flesh. (see photo for instruction). Now place the orange on its side and make even slices, about 1/4 - 1/2" thick. Place all of the sliced fruit in a bowl and set aside. I like to place each variety into its own small glass bowl to aid in the arranging of the platter. I also like to buy a variety of oranges such as Valencia, Cara-Cara, Blood, tangerine, etc. Each one has its own unique color and flavor and this adds to the presentation of the salad.
  3. Arrange the oranges and grapefruit on a large, pretty platter overlapping a bit and alternating colors. Using a large mixing bowl, take the arugula and drizzle it with a bit of olive oil and sprinkle it with a pinch of salt. Toss it gently with your hands. Arrange the dressed arugula around the citrus. Sprinkle it all with crumbles of blue cheese and toasted pine nuts.
  4. Drizzle the entire salad with the french dressing and serve.

Citrus and Arugula Salad - Glory Kitchen
Citrus and Arugula Salad - Glory Kitchen
Citrus and Arugula Salad - Glory Kitchen
Citrus and Arugula Salad - Glory Kitchen