I’ve recently discovered a salad that completely changed my lunchtime game. After making this Arugula Citrus Salad Recipe, I couldn’t stop thinking about the perfect balance of tangy citrus, creamy avocado, and crunchy almonds.
It’s light, refreshing, and surprisingly filling—perfect for warmer days when I crave something fresh. Every bite feels bright and vibrant, making healthy eating genuinely exciting. I can honestly say this salad is now a staple in my kitchen rotation.
Ingredients
Here’s what you’ll need to make this salad shine. I’ve included some tips so each ingredient gives the best flavor and texture.
- 1/2 cup uncooked quinoa – makes the salad hearty; rinse before cooking to remove bitterness.
- 1 cup vegetable broth or water – using broth adds extra depth of flavor.
- 5 oz arugula (about 5-6 cups) – fresh arugula keeps the salad light and peppery.
- 1 can chickpeas, drained (15 oz) – adds fiber and protein; rinse for less sodium.
- 2 medium avocados, slightly firm, cut into cubes – a firmer avocado holds its shape better.
- 1 orange, peeled and chopped – for a burst of natural sweetness and juiciness.
- 1/2 cup slivered almonds – toast for extra crunch and nutty aroma.
- 1/2 cup crumbled feta cheese – fresh feta adds creamy, salty balance.
Citrus Vinaigrette
- 1/4 cup olive oil – use extra virgin for the richest flavor.
- 2 tbsp orange juice – freshly squeezed gives the best citrus punch.
- 2 tbsp lemon juice – brightens the overall flavor profile.
- 1 clove garlic, crushed – adds depth and savory balance.
- 1 tbsp Dijon mustard – helps emulsify the dressing.
- 1 tbsp pure maple syrup – balances the citrus acidity.
- 1 tbsp chopped red onion or shallots – for mild, aromatic bite.
- Salt & pepper – to taste, enhancing all other flavors.
Note: several servings
Variations
I like keeping this salad versatile. Here are some ways to customize it:
- Dairy-free: Swap feta for vegan cheese or omit it completely.
- Nut-free: Replace almonds with roasted pumpkin seeds or sunflower seeds.
- Sweet variation: Add pomegranate seeds or dried cranberries for a fruity punch.
- Grain options: Farro, barley, or couscous can replace quinoa for different textures.
- Extra protein: Add grilled chicken, salmon, or tofu for a heartier meal.
Cooking Time
Making this salad doesn’t take long, and the flavors come together quickly.
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
I always keep a few essential tools on hand for salads:
- Saucepan – to cook quinoa perfectly.
- Baking sheet – for toasting almonds evenly.
- Salad bowl – large enough to toss all ingredients without spilling.
- Whisk – for combining vinaigrette ingredients smoothly.
- Knife & cutting board – for chopping fruit, avocado, and onion.
How to Make Arugula Citrus Salad Recipe?
I love how simple this salad is to prepare, yet every component adds so much flavor.
Cook the Quinoa
Start by bringing the quinoa and vegetable broth to a boil. Once boiling, cover and simmer for 15-20 minutes until the liquid is absorbed. Let it rest for 10 minutes, then fluff with a fork and season lightly with salt.
Toast the Almonds
While the quinoa cooks, toast your slivered almonds. Spread them on a baking sheet and broil for 2-3 minutes, or toast in a pan over medium heat until lightly browned. This step brings out their rich, nutty flavor.
Prepare the Dressing
Combine olive oil, citrus juices, garlic, mustard, maple syrup, red onion, salt, and pepper. Whisk until smooth and set aside. This homemade vinaigrette really ties all the flavors together.
Assemble the Salad
Add arugula to a large bowl and toss with half of the vinaigrette. Then layer quinoa, chickpeas, orange pieces, avocado cubes, toasted almonds, and feta. Drizzle the remaining dressing on top. You can also pair this with dishes like Applebee’s Three Cheese Chicken Penne Recipe for a full meal experience.
Toss and Serve
Gently toss everything together so the dressing coats each ingredient evenly. Serve immediately for the freshest flavor, or chill briefly if you prefer a cooler salad.
Additional Tips for Making this Recipe Better
I’ve made this salad multiple times, and these tricks make it even better:
- I always toast nuts; it gives a richer aroma and crunch.
- I use slightly firm avocados—they hold their shape and don’t turn mushy.
- I zest the orange before chopping for extra citrus fragrance.
- I let the quinoa cool slightly; it prevents wilting the arugula.
- I taste the vinaigrette before tossing—it’s easier to adjust sweetness or acidity.
How to Serve Arugula Citrus Salad Recipe?
Serving this salad can be just as fun as making it. Here’s what I do:
- Serve in a large, shallow bowl so the colors pop.
- Garnish with a few extra orange slices and a sprinkle of almonds for presentation.
- Pair with grilled salmon or chicken for a full meal.
- Drizzle a little extra vinaigrette at the table for guests who love more flavor.
Nutritional Information
Here’s a quick snapshot of what you get in each serving:
- Calories: ~350 per serving – light yet filling.
- Protein: ~10g – thanks to chickpeas and quinoa.
- Carbohydrates: ~40g – mostly from quinoa and citrus.
- Fat: ~18g – healthy fats from avocado, almonds, and olive oil.
Make Ahead and Storage
This salad is quite flexible when it comes to prepping ahead:
- Storing: Keep ingredients separate (greens, dressing, grains) in airtight containers for 2 days.
- Freezing: Not recommended for arugula or avocado, but cooked quinoa can be frozen for future salads.
- Reheating: Serve chilled; if using grains, warm them slightly before tossing to keep textures perfect.
Why You’ll Love This Recipe?
I’ve tried countless salads, and here’s why this one stands out:
- Quick & Easy: Takes under 30 minutes from prep to plate.
- Light but Filling: Packed with fiber, protein, and fresh flavors.
- Customizable: Adapt grains, nuts, or protein to your preference.
- Vibrant Flavors: Sweet, salty, and tangy notes blend perfectly.
- Healthy & Fresh: A nutrient-rich option for lunch or dinner.
This Arugula Citrus Salad Recipe is one of those dishes that always makes me feel like I’m eating something gourmet while still being simple enough for weeknight lunches. Its bright citrus, creamy avocado, and nutty crunch keep me coming back for more, and it’s endlessly adaptable. You might also enjoy trying the Creamy Spicy Gnocchi Recipe for another delicious, creamy option.
Arugula Citrus Salad Recipe
Ingredients
Method
- Start by bringing the quinoa and vegetable broth to a boil. Once boiling, cover and simmer for 15-20 minutes until the liquid is absorbed. Let it rest for 10 minutes, then fluff with a fork and season lightly with salt.
- While the quinoa cooks, toast your slivered almonds. Spread them on a baking sheet and broil for 2-3 minutes, or toast in a pan over medium heat until lightly browned. This step brings out their rich, nutty flavor.
- Combine olive oil, citrus juices, garlic, mustard, maple syrup, red onion, salt, and pepper. Whisk until smooth and set aside. This homemade vinaigrette really ties all the flavors together.
- Add arugula to a large bowl and toss with half of the vinaigrette. Then layer quinoa, chickpeas, orange pieces, avocado cubes, toasted almonds, and feta. Drizzle the remaining dressing on top.
- Gently toss everything together so the dressing coats each ingredient evenly. Serve immediately for the freshest flavor, or chill briefly if you prefer a cooler salad.
Notes
- I always toast nuts; it gives a richer aroma and crunch.
- I use slightly firm avocados—they hold their shape and don’t turn mushy.
- I zest the orange before chopping for extra citrus fragrance.
- I let the quinoa cool slightly; it prevents wilting the arugula.
- I taste the vinaigrette before tossing—it’s easier to adjust sweetness or acidity.
