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.
