This arugula, avocado, and blood orange salad with orange vinaigrette is a yummy way to get your fruits and veggies in the winter.
How has your winter been so far, friends?
Ours has been very cold. Things like a high of -22°F (yes: twenty-two BELOW zero for a HIGH). 
Something that helps me through these bone-chilling months is all the lovely fruit that’s in season. I adore citrus, and take all the chances I can to enjoy it during the winter.
This winter salad features a variety of citrus fruits, as well as apples, pomegranates, and avocado. Yep, avocado is technically considered a fruit. Who knew?!
I kind of went hog-wild with the fruit toppings. What can I say? I’m kind of extra when it comes to salad toppings.
Load up a plate (or bowl – let’s face it, a bowl is more practical in terms of keep everything contained) with arugula. Add your fruits. Sprinkle on some Parmesan and sprouted pumpkin seeds.
Pour some of the orange vinaigrette aaaaallll over the plate (or bowl).
Devour immediately. Don’t feel bad about going back for seconds.
BTW, those are Cara Cara oranges, not grapefruit! But feel free to use whatever citrus fruit you like in this winter salad!
Click HERE for the orange vinaigrette recipe.
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Winter Citrus Salad with Orange Vinaigrette
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Omnivore
Description
Bright citrus and winter greens combine in this refreshing salad. A simple orange vinaigrette ties it all together.
Ingredients
Salad:
- 4 cups (about 80g) baby arugula
- 3 medium oranges (blood, Cara Cara, or navel — use a mix), peeled and sliced into rounds or supremes
- 1/2 cup (80g) pomegranate seeds
- 1 medium green apple, cored and thinly sliced
- 3 tbsp toasted pumpkin seeds
- 1 ripe avocado, diced
- 1/4 cup (about 20g) Parmesan, shaved with a vegetable peeler
Orange vinaigrette:
- 3 tbsp fresh orange juice (from one of the salad oranges)
- 1 tbsp white wine vinegar or champagne vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 3 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Make the vinaigrette: combine the orange juice, vinegar, honey, and Dijon mustard in a small jar. Close the lid tightly and shake well, or whisk together in a small bowl. Add the olive oil and shake or whisk again until emulsified. Season to taste with salt and pepper.
- Arrange the arugula in a wide, shallow bowl or on a large plate.
- Top with the orange slices, pomegranate seeds, apple slices, pumpkin seeds, and diced avocado.
- Scatter the Parmesan shavings over the top.
- Drizzle the orange vinaigrette generously over the salad. Serve immediately — arugula wilts quickly once dressed.
Notes
Dress the salad at the very last moment before serving so the arugula stays crisp. Use a mix of orange varieties for the best flavor — blood oranges bring deep color, Cara Caras are sweeter and milder, and navel oranges are the easiest to find. For a creamier dressing, whisk in a tablespoon of plain Greek yogurt.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
What type of citrus fruits can I use in this salad?
You can use any citrus fruits you like, but the recipe specifically mentions Cara Cara oranges and blood oranges for their flavor and color.
How do I prepare the orange vinaigrette for this salad?
You can find the orange vinaigrette recipe linked in the blog post, which details the ingredients and steps needed to make it.
Can I substitute the arugula with another green in this salad?
While arugula is recommended for its peppery flavor, you can substitute it with other greens like spinach or mixed baby greens if you prefer.
