Arugula Citrus Salad Recipe

I recently made this Arugula Citrus Salad Recipe, and I couldn’t wait to share it with you! The combination of fresh arugula, juicy oranges, and creamy avocado is just irresistible. I love how the toasted almonds add crunch, while the chickpeas and quinoa make it filling.

Tossing it all in a tangy citrus vinaigrette brings every flavor together perfectly. It’s quickly become my go-to salad for a light, refreshing lunch. For a hearty twist on comfort foods, you can also enjoy a Cheesy Scalloped Potatoes Recipe as a side alongside this salad.

Ingredients

Here’s everything you need to make this vibrant salad:

• 1/2 cup uncooked quinoa – adds a hearty texture; rinse before cooking to remove bitterness.
• 1 cup vegetable broth or water – cooking quinoa in broth boosts flavor.
• 5 oz arugula (about 5-6 cups) – fresh arugula is key; avoid pre-washed bags that are too wet.
• 1 can chickpeas, drained (15 oz) – adds protein and fiber; rinse for a cleaner taste.
• 2 medium avocados, slightly firm – keeps shape in the salad and adds creaminess.
• 1 orange, peeled and chopped – provides sweetness and a citrus punch.
• 1/2 cup slivered almonds – toast lightly for added crunch and flavor.
• 1/2 cup crumbled feta cheese – salty and tangy; fresh feta works best.

Citrus Vinaigrette

• 1/4 cup olive oil – extra virgin for richer flavor.
• 2 tbsp orange juice – enhances the citrus notes.
• 2 tbsp lemon juice – adds brightness.
• 1 clove garlic, crushed – gives a gentle kick.
• 1 tbsp Dijon mustard – helps emulsify the dressing.
• 1 tbsp pure maple syrup – balances the acidity.
• 1 tbsp chopped red onion or shallots – adds subtle sharpness.
• Salt & pepper – adjust to taste.

Note: serves 4 servings

Variations

You can easily tweak this salad to suit your needs:

• Dairy-free: replace feta with vegan cheese or omit entirely.
• Nut-free: swap almonds for roasted pumpkin seeds or sunflower seeds.
• Extra protein: add grilled chicken, shrimp, or tofu.
• Flavor boosters: toss in pomegranate seeds or fresh herbs like mint or basil.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment You Need

• Saucepan – to cook quinoa.
• Sheet pan – for toasting almonds.
• Large salad bowl – to toss all ingredients together.
• Small bowl or jar – for whisking the vinaigrette.
• Knife and cutting board – to chop fruits and veggies.

How to Make Arugula Citrus Salad Recipe?

Cook the Quinoa

Start by adding quinoa and vegetable broth to a saucepan. Bring to a boil, then reduce heat and simmer for 15–20 minutes until liquid is absorbed. Let it sit for 10 minutes and fluff with a fork.

Toast the Almonds

Place slivered almonds on a sheet pan under the broiler for 2–3 minutes, or toast in a skillet over medium heat. Keep an eye on them so they don’t burn.

Prepare the Dressing

Whisk together olive oil, orange juice, lemon juice, garlic, Dijon mustard, maple syrup, red onion, salt, and pepper until well combined. Taste and adjust seasoning.

Assemble the Salad

Add arugula to a large bowl and toss with half the dressing. Then layer quinoa, chickpeas, oranges, avocado, toasted almonds, and feta on top. Drizzle with remaining dressing.

Serve and Enjoy

Gently toss the salad to combine all flavors before serving. Enjoy it fresh for maximum flavor and texture.

Additional Tips for Making this Recipe Better

• I like to chill the oranges before adding them; it gives a refreshing pop.
• I always toast almonds separately – it really enhances the nutty flavor.
• I recommend slightly undercooking quinoa; it retains a light, fluffy texture.
• I drizzle dressing gradually, so the salad isn’t too soggy.

How to Serve Arugula Citrus Salad Recipe?

Serve this salad as a light lunch or alongside a protein like grilled salmon or chicken. For presentation, I like to fan orange slices on top and sprinkle extra almonds and feta. A drizzle of fresh vinaigrette just before serving keeps it bright and appetizing.

Nutritional Information

Here’s a quick look at what you get per serving:

• Calories: ~350 kcal – a light yet satisfying meal.
• Protein: 12 g – from quinoa and chickpeas.
• Carbohydrates: 32 g – mainly from quinoa and orange.
• Fat: 18 g – healthy fats from avocado and olive oil.

Make Ahead and Storage

Storing

Keep salad components separate in airtight containers. Assemble just before serving to maintain freshness.

Freezing

I don’t recommend freezing this salad, as fresh arugula and avocado lose texture. Only quinoa or chickpeas can be frozen.

Reheating

Quinoa can be gently reheated, but serve the rest cold for best flavor.

Why You’ll Love This Recipe?

Here’s why this salad has become one of my favorites:

• Easy to make – takes just 30 minutes from start to finish.
• Versatile – swap grains, nuts, or protein for variety.
• Nutrient-packed – full of fiber, protein, vitamins, and healthy fats.
• Flavorful – balances sweet, savory, and tangy perfectly.
• Customizable – works for dairy-free, nut-free, or protein-enriched versions.

This Arugula Citrus Salad is a fresh, vibrant way to enjoy a healthy meal while keeping flavors exciting and textures satisfying.