Dessert

Citrus Salad Recipe

ByMaya Arden March 11, 2026March 11, 2026

Introduction

This vibrant Citrus Salad combines sweet and tangy flavors with fresh greens for a refreshing dish. It’s perfect as a light appetizer or a colorful side to brighten any meal.

A white plate filled with a fresh salad that has three layers: a bottom layer of green leafy arugula, a middle layer of thin, round orange slices with bright orange color and smooth texture, and a top layer of red blood orange slices with a deeper red color and slightly variegated texture. The salad is sprinkled with small, glossy red pomegranate seeds and small green herb sprigs. The plate sits on a white marbled surface next to a white bowl holding orange and blood orange slices with green herb sprigs on top, some whole and halved oranges, a small bowl with pomegranate seeds, and two silver forks resting on a plain white plate. A woman's hand is slightly visible near the top left corner, touching a light brown cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 blood oranges
2 naval oranges

4 tangerines
3 cups arugula

½ cup micro greens
¼ cup pomegranate seeds

Fresh thyme (lemon thyme is lovely in this salad)
¼ cup freshly squeezed blood orange juice (about 1 orange, or regular orange juice)
1 tablespoon orange zest

2 tablespoons honey
2 teaspoons dijon mustard
2 tablespoons white wine vinegar

¼ cup extra virgin olive oil
Salt and pepper (to taste)

Instructions

Step 1: Prepare the blood and naval oranges by removing the peel and white pith using a sharp paring knife. Peel the tangerines by hand, then thinly slice all the citrus into rounds.

Step 2: On a large serving platter, arrange the arugula followed by the micro greens evenly across the surface.
Step 3: Layer the sliced citrus on top in an overlapping pattern for a beautiful presentation.
Step 4: Scatter the pomegranate seeds and fresh thyme leaves over the salad.

Step 5: In a small bowl, whisk together the blood orange juice, orange zest, honey, dijon mustard, white wine vinegar, and extra virgin olive oil until well combined.
Step 6: Season the dressing with salt and pepper to taste, then drizzle it over the salad just before serving.
Step 7: Serve immediately and enjoy this refreshing salad as an appetizer or side dish.

Tips & Variations

Use regular orange juice if blood orange juice is unavailable; it will still add a lovely citrus flavor.
Swap arugula for baby spinach or mixed greens for a different texture.
Adding toasted nuts like almonds or pistachios can introduce a nice crunch.

For extra zest, include a splash of freshly squeezed lemon juice in the dressing.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated and add it just before serving to prevent the greens from wilting. If combined, the salad is best eaten within a few hours.

How to Serve

A white shallow bowl holds a layered salad starting with a base of fresh green spinach leaves at the bottom, with a scattering of shiny, deep red pomegranate seeds on one side. On top of the greens and seeds, there are bright orange mandarin slices placed in the center, each with small green herb leaves decorating their tops. To the side of the mandarin slices are some blood orange slices, showing their reddish-pink flesh and slightly shiny texture, blending well with the rest of the fresh ingredients. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to prepare the citrus slices and greens separately and assemble the salad just before serving to keep the greens fresh and prevent sogginess.