Citrus Salad

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

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 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.

Jump to:

• How to Select the Best Oranges
• Salad Ingredients
• Ingredient Substitutions
• What is Arugula?
• Citrus Dressing Ingredients
• Dressing Substitutions
• Recipe FAQs
• Tips
• Try These Summer Salads
• 📖 Recipe
• 💬 Reviews

How to Select the Best Oranges

Generally, the tastiest oranges are firm, full-colored, smooth, and thin-skinned regardless of variety. 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 keep for months. In addition, while golden and red beets possess an earthy, bitter flavor raw, they turn candy-like when roasted. For that reason, combining oranges and beets in a salad with the right vegetables tastes delectable.

Salad Ingredients

• Oranges: I love oranges in a salad. The citrus is so refreshing on a summer day.
• Yellow Beets: Yellow beets taste slightly earthy but have a nuttiness reminiscent of walnuts and a mild sweetness like the smell of apples or apricots.
• Red Beets: Red beets have a sweet flavor with a hint of floral, which becomes sweeter and carmelized when cooked.
• Pickled Onions: I make my own pickled red onions. Pickled onions are tangy, a bit sweet, and crunchy all at the same time. We love to use a combination of agave nectar and apple cider vinegar when making them and find the variety of flavors makes for a more refreshing, complex taste.
• Arugula: Fresh arugula leaves have a distinctive spicy kick that will turn up the flavors in your salads, pasta, sandwiches, and sauces. The taste can be bright, tart, peppery, and slightly bitter, depending on its maturity. You'll find that baby arugula is delicate and mild, while mature arugula is much spicier.
• Tofu Feta Cheese: I also make my own tofu feta cheese. Vegan feta tastes and looks like the real deal—salty, savory, creamy, and crumbly.
• Pistachios: Pistachios generally have a very mild flavor that can be a little sweet.
• Microgreens (garnish): Microgreens add a nice finishing touch and a ton of nutrients to any salad.

Ingredient Substitutions

• Choose yellow or red beets instead of using two varieties.
• Tangerines or mandarin oranges are an excellent substitute for Valencia oranges. I also like blood oranges.
• Try raw red onion instead of pickling onions.
• Try your favorite greens if you don't care for arugula. Chopped kale, Roamien, or butter lettuce are great substitutes.
• Skip the tofu feta cheese, or buy vegan feta at the grocery store as an option.
• Choose your favorite nuts to sprinkle on top of the salad.

What is Arugula?

Arugula is a peppery, distinctive-tasting green that originated in the Mediterranean region. This classification includes 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 high in fiber and phytochemicals. Arugula is low in sugar, calories, carbohydrates, and fat. It's high in several vital nutrients. These include:

• Calcium helps the blood clot normally. It's also necessary for bone health, tooth health, muscle, and nerve function.
• Potassium is a mineral and electrolyte vital for heart and nerve function. It also helps the muscles contract usually. In addition, potassium helps reduce the adverse effects of sodium, which may be beneficial for people with high blood pressure.
• Folate is 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 is a powerful antioxidant that helps support the immune system. Also known as ascorbic acid, vitamin C is essential for tissue health and iron absorption from food.
• Vitamin K 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 is the umbrella term for a group of fat-soluble retinoids. Vitamin A is a powerful antioxidant that 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 form a melody in the mouth.

Citrus Dressing Ingredients

Since oranges and lemons are beautiful and vibrant this time of year, I chose to combine both. That 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. It's so good I could drink it. So, let's make a simple dressing you will love for your next summer salad recipe.

• Oranges: I chose freshly squeezed oranges for the dressing to get the best flavor. For additional orange flavor, add orange zest.
• Lemon: I always choose fresh lemon juice. You can freeze fresh lemon juice in ice cube trays to use in dressings and sauces when lemons are not in season.
• Apple Cider Vinegar: apple cider vinegar has a sour, vinegary taste with bright notes of sweet cooked fruit. You can brighten up salad dressings, chutneys, or soups with a tablespoon of apple cider vinegar or use it as a pickling agent to yield a sweeter flavor profile than white vinegar or red wine vinegar.
• Water: The water thins the dressing and acts as an emulsifier.
• Whole Grain Mustard: Whole-grain mustard is usually stronger than yellow, and the vinegar flavor is much less pronounced, if not altogether absent
• Maple Syrup: I always choose pure maple syrup as a sweetener for dressings.

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.

Dressing Substitutions

• Choose fresh mandarin oranges or tangerines in place of oranges.
• If fresh juice is not available, bottled juice can be substituted.
• Choose champagne or white vinegar as a substitute for apple cider vinegar.
• Try dijon mustard instead of whole grain mustard.
• Date syrup or agave is an excellent substitute for maple syrup.

For this citrus salad recipe, I chose pistachios not only because I love them but for their unique flavor. Pistachio tastes earthy, has a smooth 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.

Recipe FAQs

Tips

• Roast the beets in separate foil packets, so the red and yellow beets do not bleed together to preserve their colors.
• Although I roasted the beets, the beets may also be consumed raw if preferred.
• For a nut-free option, add cooked quinoa for texture.
• Do not dress the salad until before servings, or the arugula will get soggy.
• Crumble the pistachios before serving the salad so the nuts don't get soggy.
• Add other vegetables to the salad if desired.

Try this citrus salad as an entree or side salad. It tastes like a refreshing summer day in a bowl!

Try These Summer Salads

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📖 Recipe