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Arugula Citrus Salad Recipe
Ben Carraoli

Arugula Citrus Salad Recipe

I recently made this Arugula Citrus Salad, 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.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Gently toss the salad to combine all flavors before serving. Enjoy it fresh for maximum flavor and texture.

Notes

  • 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.