Orange Grapefruit Salad


This Orange Grapefruit Salad is perfect for a light, fresh side dish to bring to your next BBQ or potluck. The orange and grapefruit combine for such a bright flavor! I love the little bit of brightness this citrus salad brings to the table. This is a delicious and super simple recipe. This orange grapefruit salad can be served with almost any meal or just as a snack and is super refreshing as a dessert or even served in between meals. This recipe includes two servings.

Arugula Citrus Salad

A winter favorite, this tangy arugula citrus salad with a quick grapefruit vinaigrette is a simple, refreshing side dish. The orange grapefruit salad is complete with citrus fruits, arugula, creamy goat cheese, and pink pepper for big flavor.

Easy citrus salad recipe

One of the things I love about winter is the abundance of fresh citrus fruits. Oranges, grapefruits, blood oranges, tangerines… I’m here for it this time of year. I’m such a massive fan of citrus season!

And one of the dishes I like to make over and over again is this light and fresh arugula citrus salad. The salad incorporates citrus fruits in a few different ways.

The recipe combines arugula (or any lettuce of the season) with orange and grapefruit wedges. We also incorporate orange juice and grapefruit juice in a tangy vinaigrette, the perfect blend of sweet and savory.

The crumbled goat cheese adds a touch of creaminess, while the pink pepper deliciously contrasts the sweetness of the oranges. Sounds pretty delicious, right?

If you have lots of citrus fruit, be sure to try some of our other favorites like this blood orange crème brulee and lemon bars.

And for more healthy salad recipes, check out our roasted apple salad, spinach caprese salad, and roasted asparagus salad with red onion.

Why you’ll love this citrus salad

  • Refreshing: This winter citrus salad is bursting with citrus fruits in every bite! Fresh, tangy, sweet, and zesty are just a few of the words I’d use to describe this sliced citrus salad.
  • Bold flavor: The combination of aromas is incredible, and it’s such a great recipe for winter when citrus fruits are in season and affordable.
  • Citrus dressing: I prefer to make my own dressings, especially since store-bought products can be quite pricey.
  • Easy: Plus, this citrus salad with arugula is so simple to make. Cut the oranges and grapefruit, toss them together with arugula and goat cheese, and whip up a simple vinaigrette.

Citrus salad ingredients

Because this simple salad uses relatively few materials, you want to use the best produce you can find. Depending on where you live, you might find even locally grown citrus fruits on farmer’s markets. Here’s the shopping list:

  • Citrus fruits: Use your favorite citrus fruits. Oranges, grapefruit, blood oranges would all be perfect for this salad. You can experiment with the flavors by using special varieties such as navel oranges or cara caras.
  • Arugula: Peppery arugula builds a nice backdrop for the citrus aromas. You need a large bunch arugula leaves, I usually opt for baby arugula.
  • Goat cheese is my go-to for this simple salad recipe. The creamy texture mellows out some of the tart citrus aromas and adds intrigue to the flavor profile.
  • Olive oil is needed to make the dressing.
  • Pink Pepper adds a pop of color and introduces a peppery bite with a subtle fruity flavor. I crushed whole peppercorns, and ground pink pepper is fine as well.

How to make arugula citrus salad

Citrus arugula salad comes together so quickly! You’ll be eating orange grapefruit salad in no time; simply follow these easy steps.

Step 1: Cut citrus wedges

To cut the citrus fruits, trim off the top and bottom of the oranges and grapefruits. Peel the citrus fruit by cutting away the skin and pith – that’s the white part underneath the skin. Try to follow the shape of the fruit. Then cut the foot into thin slices and remove any seeds.

Step 2: Make the dressing

To make the dressing, mix together the olive oil and orange juice. Season with salt and pepper according to your personal preference. 1/2 tsp of salt and 1/4 tsp of pepper is a good starting point.

Step 3: Assemble the salad

Add the arugula, orange rounds, grapefruit slices, crumbled goat cheese, and pink pepper into a large salad bowl or arrange on a serving platter. Drizzle on the dressing and gently toss the salad together.

Step 4: Garnish

For a decorative effect, garnish the salad with extra citrus slices, goat cheese crumbs, and peppercorns. Serve immediately and enjoy with fresh bread.

arugula orange salad


Citrus salad is easy to adjust to your taste and perfectness. Have a look at these variations!

  • Lettuce: If preferred, substitute arugula with lettuce such as bibb, butterhead, romaine, Batavia, or winter mix.
  • Cheese: I used goat cheese for this recipe but feel free to change things up and use a flavored or marinated feta, mozzarella, or burrata.
  • Fruit: You can easily pair this citrus arugula salad with other winter fruits such as pomegranate seeds or avocado.
  • Protein: To make this a main dish, try adding a protein like roasted chicken, grilled shrimp, tofu, or lentils.
  • Toppings: Roasted nuts or crips croutons will add a nice crunch and texture to the recipe. Try 1/2 cup cashews, pecans, or walnuts.

Make orange arugula salad ahead of time

Like most salads, this arugula and orange salad tastes best when you make it right before serving. However, you can prepare different components in advance:

  • Vinaigrette: You can mix the dressing ahead of time and store it in an airtight jar at room temperature.
  • Oranges + grapefruits: The citrus fruit can be peeled and sliced ahead of time. Keep them in a sealed container in the refrigerator.
  • Cheese: You can also crumble or cube the goat cheese and refrigerate it until you’re ready to assemble the salad.

Storage instructions

Leftover arugula orange salad should be stored in the fridge and consumed the next day. Arugula is quite fragile and will get soggy after a while. If possible, dress the salad right before serving.

Cardamom Citrus Fruit Salad

Citrus fruit salad, perfect for winter citrus, pink grapefruit and navel oranges, sweetened with honey, seasoned with lime juice and cardamom.

The leaves are all down, apples, pomegranates, and persimmons all picked, days mostly overcast and dreary, save for neighborhood citrus trees with their orange and yellow orbs dotting the landscape with vivid color.

Citrus trees love winter in California and our lemon, grapefruit and orange trees are heavy with fruit.

Here’s a cheerful fruit salad we found in a local grocery store circular made with colorful citrus. The cardamom provides a lovely accent to the honey-sweetened citrus segments.SAVE ITPRINT

Cardamom Citrus Fruit Salad

PREP TIME20 mins


SERVINGS4 servings


  • 1 large ruby pink grapefruit
  • 3 navel oranges or a combination of naval oranges, blood oranges, mandarin oranges, and/or tangerines
  • 1/4 cup honey
  • 2 tablespoons fresh lime or lemon juice
  • 1/4 teaspoon ground cardamon


  1. Prep the fruit:Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.
  2. Make the dressing:Drain off any excess juice from the fruit into a small saucepan.Add the lime juice, honey, and cardamom to the saucepan.Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temp.
  3. Combine:Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.

Winter Citrus & Pomegranate Fruit Salad

By Jennifer Segal

This 3-ingredient fruit salad with pomegranate, oranges and grapefruit makes a refreshing and pretty breakfast, side dish or dessert.

Servings: 4


  • 1 pomegranate
  • 2 large navel oranges
  • 2 pink grapefruits


  1. Place the pomegranate on a surface that won’t stain. Starting at the crown, cut a cross into the fruit about halfway down. Put a large bowl in the sink and, holding the pomegranate crown side down over the bowl, break it apart into quarters. Squeeze each quarter firmly over the bowl to release the seeds and juice, then bend each quarter back to release more seeds. (Don’t worry about getting all the seeds out. What you really want is the juice, so squeeze the pomegranate again to release the juice from any remaining seeds still attached to the fruit.) Pick out any bits of the white membrane so all that remains in the bowl are seeds and juice.
  2. For the oranges and grapefruits, cut a slice off the top and bottom of each fruit so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the fruit in one hand and working over the bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Firmly squeeze the remaining membranes over the bowl to release all the juices. Cover and refrigerate until ready to serve. Be sure to serve this fruit salad in bowls, so the juice can be spooned up with the fruit.
  3. Note: Pomegranate juice will stain wooden cutting boards and some countertops. To be safe, you can cut pomegranates on disposable plastic shopping bags.

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