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Citrus Salad Recipe

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Citrus Salad

There's something about citrus that reminds me of summer. So, when summertime finally arrives, I love to make a citrus salad with citrus salad dressing. Nothing tastes better than a fresh salad in the summer, especially when it's hot outside. And, the weather definitely calls for fresh summer salads. So, when I saw beautiful oranges and vibrant beets at the market, I planned an entree citrus salad recipe for tonight's dinner. 

Generally, the tastiest oranges, regardless of variety, are firm, full-colored, smooth, and thin-skinned. However, as you would with most fruits and veggies, steer clear of oranges that are too soft, show even the smallest signs of mold, or feel bruised anywhere on the fruit. 

Even though oranges typically are in season in the winter, Valencia oranges' peak season is April to June.  First grown in California, the most common variety is Valencia, which is both juicy and richly hued. 

Unlike oranges, beets, a root vegetable, harvest all summer through late fall, store well, and keeps for months. In addition, while golden and red beets possess an earthy, bitter flavor raw, they turn candy-like when roasted. For that reason, the combination of oranges and beets in a salad paired with the right vegetables tastes delectable. 

What goes in a citrus salad

What goes into a citrus salad?

What is arugula? 

Arugula is a peppery, distinctive-tasting green that originated in the Mediterranean region. This classification includes mostly cruciferous vegetables, such as Brussels sprouts, kale, cauliflower, and broccoli. It’s also known as a salad rocket and Italian cress. Arugula is a member of the Brassica or Cruciferous family.

This delicious green is a nutrient-dense food that is high in fiber and phytochemicals. Arugula is low in sugar, calories, carbohydrates, and fat. It’s high in several vital nutrients. These include:

  • Calcium, which helps the blood to clot normally. It’s also necessary for bone health, tooth health, muscle function, and nerve function.
  • Potassium, a mineral and an electrolyte that’s vital for heart and nerve function. It also helps the muscles contract normally. In addition, potassium helps to reduce the negative effects of sodium, and it may be beneficial for people with high blood pressure for this reason.
  • Folate, a B vitamin. It helps support the production of DNA and other genetic material. It’s vital for women who are pregnant or planning to become pregnant. Folate deficiency in pregnant women may lead to spina bifida, a neural tube defect.
  • Vitamin C, a powerful antioxidant that helps support the immune system. Also known as ascorbic acid, vitamin C is important for tissue health and iron absorption from food.
  • Vitamin K, which helps with blood coagulation. If you require a prescription blood thinner, such as warfarin (Coumadin), discuss your vitamin K intake with your doctor before changing your eating habits.
  • Vitamin A, the umbrella term for a group of fat-soluble retinoids. Vitamin A is a powerful antioxidant, which supports immune function, cell growth, night vision, and overall eye health. It also works to help maintain kidney, lung, and heart function.

As a result, the peppery arugula, sweet oranges, and beets, the acidic taste of the pickled onions, and the saltiness of the Tofu Feta Cheese and pistachios format medley in the mouth. 

How to make quick pickled red onions

Pickled onions add herbs

Believe it or not, making pickled red onions is easy, and there's a quick way to do it! And it only requires a few ingredients. 

Pickled Red Onion Ingredients

How to make homemade citrus salad dressing

citrus salad dressing

Since oranges and lemons are beautiful and vibrant this time of year, I chose to combine both. With that being said, fresh juice is always better than bottles of juice. So, I juice my own lemons and oranges. In a pinch, bottled juice works, but fresh juice is simply fresh, without any added sugars or preservatives. 

Again, simple, clean ingredients are always the goal when making a great dressing. But, taste, texture, and flavor are just as important. I love dressing, and citrus dressing for salads is one of my favorites. In fact, it's so good I could drink it. So, let's make a simple dressing you will love for your next summer salad recipe. 

However, you don't need a blender or anything other than a whisk or a spoon with this dressing. The ingredients, for instance, are stirred together and refrigerated until ready for use. That's it. 

While the flavors of the citrus salad stand alone, the citrus salad dressing provides an extra pop of flavor. 

citrus salad recipe

For this salad recipe, I chose pistachios, not only because I love them but for their unique flavor.  Pistachio tastes earthy, smooth in texture, and finishes with a slightly salty and sweet flavor. On the other hand, the Tofu Feta Cheese adds a protein component and a savory taste. 

Tofu Feta Cheese Recipe

Even though store-bought tofu feta cheese is readily available, I prefer to make my own. And, making tofu feta cheese is easy and more healthy than the store-bought options. 

  • Extra-firm tofu
  • Apple cider vinegar
  • Yellow or white miso paste
  • Sea salt
  • Garlic
  • Lemon juiced and zested
  • Italian Seasoning
  • Parsley 

Fresh Salad

If you love sweet and savory, dive into a bowl of this citrus salad recipe. As an entree or a side salad, this citrus salad recipe not only looks beautiful, it tastes incredible.

FAQ

What goes well with citrus salad?

  • For variety, include fresh mint or basil, or add avocado for an additional flavor and texture. 

Do I need to blend the citrus salad dressing?

  • No; whisk the ingredients together and chill until ready to serve

Should the citrus salad recipe be dressed in advance?

  • It is recommended to dress the salad right before serving so it doesn't get soggy. For instance, dress individual servings, and keep leftover salad undressed to eat another day. 

Is it best to use fresh fruit instead of juice for the citrus salad dressing?

  • Definitely! Fresh lemon and oranges make a fresh and flavorful dressing. 

How long does citrus salad dressing last in the refrigerator? 

  • 5 days covered. 

If you love fresh salads, try these healthy salad recipes

Citrus Salad
Yield: 6 servings

Citrus Salad

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Summer in a bowl! Dive into a citrus salad loaded with juicy oranges, roasted beets, pickled onions, and an array of goodies. Dressing in a fresh oil-free citrus salad dressing, this salad combines sweet and savory flavors in every bite.

Ingredients

Citrus Salad

Citrus Salad Dressing

Instructions

Roasting Beets

  1. Heat the oven to 400°F. 
  2. Arrange a rack in the middle of the oven and heat the oven to 400°F.
  3. If the beets still have their leafy tops, cut off the tops close to the tops of the beet, leaving yourself enough to grip.
  4. Scrub the beets thoroughly, then wrap them loosely in aluminum foil.
  5. The beets don't need to be dried before wrapping.
  6. Small beets can be wrapped together, but it's easiest to roast large beets individually.
  7. Do, however, separate the two colors (yellow and red). If they are cooked together, their colors will bleed into each other.
  8. Place the wrapped beets on a baking sheet to catch drips in case the beet juices leak.
  9. Roast for 50 to 60 minutes.
  10. Beets are done when a fork or skewer slides easily to the center of the beet. Therefore, small beets will cook more quickly than large beets.
  11. Remove the beets from the oven and set the beets aside until cool enough to handle.
  12. I recommend using gloves so your hands don't turn red with the beet juice.
  13. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away.
  14. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer.
  15. Peel the remaining beets and slice them thin into bite-sized pieces.

Tofu Feta Cheese Recipe


Pickled Red Onion Recipe

Citrus Salad Dressing Recipe

  1. Juice the oranges and lemon
  2. Add all the ingredients into a bowl or measuring cup.
  3. Whisk together; cover and place in the refrigerator until chilled.
  4. Whisk again, and dress right before serving.

Assembling the Citrus Salad

  1. Place the arugula in the base of the bowl
  2. Arrange the orange slices
  3. Add the cooled, sliced, roasted beets
  4. Add the pickled onions, tofu feta cheese, and chopped pistachios.
  5. Drizzle with citrus salad dressing and serve

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Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 224Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 331mgCarbohydrates 21gFiber 5gSugar 8gProtein 7g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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© Kathy Carmichael
Cuisine: American / Category: Salads
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