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Arugula Citrus Salad Recipe
Ash Tyrrell

Arugula Citrus Salad Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.