Arugula and Citrus Salad with Walnuts Recipe
A bright, bold, and tangy vegan salad featuring peppery arugula, juicy citrus segments, and toasted walnuts.Tossed with a lemony vinaigrette that tastes like sunshine and self-respect.
Ingredients
- 4 cups arugula loosely packed, not compressed like your schedule
- 2 oranges peeled and segmented
- 1 grapefruit peeled and segmented
- 1/3 cup walnuts roughly chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed, because you’re not a monster
- 1 tsp maple syrup or agave
- 1/2 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Toast walnuts in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant and slightly golden.
- In a small bowl, whisk olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper.
- Place arugula in a large serving bowl—fluff it like it’s auditioning for a salad calendar.
- Add citrus segments gently. Try not to destroy their juicy beauty.
- Sprinkle toasted walnuts on top like you’re showering them with love.
- Drizzle the vinaigrette evenly and toss the salad gently with your hands or tongs.
- Taste. Adjust salt or lemon if your soul says it needs more zing.
- Serve immediately, ideally while bragging about how healthy this all feels.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 185
- Total Fat: 14g
- Saturated Fat: 1.5g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
💪 Vitamins & Minerals (Per Serving)
- Vitamin C: 60%
- Vitamin A: 25%
- Folate: 18%
- Iron: 10%
- Magnesium: 12%
💡 Additional Notes & Tips
- Swap grapefruit for blood orange if you want your salad to scream “Pinterest goals.”
- Add avocado slices for creaminess and drama.
- Want it heartier? Toss in some chickpeas or quinoa.
- Leftovers? Toss with tofu tomorrow. You’re welcome.
- Store dressing separately if you're not eating it all at once (but really, why wouldn’t you?).