Citrus and Arugula Salad with Toasted Almonds

By AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A light and tangy salad featuring arugula, segments of citrus, and crunchy toasted almonds, ideal for a springtime light meal. This American salad recipe, ready in about 25 minutes, pairs Arugula, Orange, and Grapefruit into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 190 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups Arugula
• 1 large Orange, segmented
• 1/2 Grapefruit, segmented
• 1/3 cup Almonds, toasted and chopped
• 2 tbsp Lemon juice
• 1 tbsp Olive oil
• 1 tsp Honey
• 1 tsp Dijon mustard
• 1/4 tsp Salt
• 1/8 tsp Black pepper

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Instructions

1. Step 1: Preheat oven to 350°F (175°C). Spread almonds on a baking sheet and toast for 8-10 minutes until golden and fragrant. Let cool.
2. Step 2: In a large bowl, combine arugula, orange segments, and grapefruit segments.
3. Step 3: In a small bowl, whisk lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until smooth.
4. Step 4: Pour dressing over the salad and toss until well coated. Sprinkle toasted almonds over the top and gently mix.