Brighten Up Winter with This Mixed Citrus and Arugula Salad
Citrus is peaking now—here's how to enjoy some winter sunshine.
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Eating seasonally in winter doesn’t have to be all stewed greens and heavy potatoes: Citrus (oranges, lemons, grapefruit) is ripest this time of year, and it’s just when we all need an extra hit of brightness in our lives (and diets). Not only does fresh citrus supply loads of vitamin C—hello, immune booster during cold and flu season—the smell alone has been shown to reduce stress and anxiety. This salad makes the most of in-season citrus by loading up on three types (and creates a pretty, jewel-toned side as a bonus). Arugula is a tried-and-true base for wintry salads, so don’t skip it. If you can’t find blood oranges, substitute more navels. The salad won’t be quite as colorful, but it will still be tangy-sweet and delicious.
Mixed Citrus and Arugula Salad with Ricotta and Pumpkin Seeds
- 2 small blood oranges
- 2 navel oranges
- 2 Ruby Red or pink grapefruits
- 1 cup plain full-fat ricotta cheese
- 2 Tbsp. raw honey, divided
- 2 cups baby arugula
- 2 Tbsp. pomegranate seeds
- 2 Tbsp. unsalted pumpkin seeds, toasted
- 1 Tbsp. extra-virgin olive oil
- Cut a thin slice off stem end and bottom of each fruit. Standing each on 1 cut side, slice downward along edge to remove peel and pith, rotating and cutting to expose flesh. Cut each crosswise into ¼-inch-thick slices.
- In a small bowl, stir ricotta with one-half of the honey. Scatter arugula on a serving platter. Arrange citrus over top and dollop with ricotta mixture; sprinkle with pomegranate and seeds. Drizzle with remaining honey and oil.
Make Ahead: Prep all ingredients ahead of time and store separately. Assemble just before serving.
- Serving Size 1/8 of recipe
- Calories 162
- Carbohydrate Content 21 g
- Cholesterol Content 16 mg
- Fat Content 7 g
- Fiber Content 3 g
- Protein Content 5 g
- Saturated Fat Content 3 g
- Sodium Content 30 mg
- Sugar Content 16 g
- Monounsaturated Fat Content 3 g
- Polyunsaturated Fat Content 1 g