Half-and-Half Citrus Salad with Honey Dressing

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A refreshing salad combining half oranges and half grapefruit segments dressed in a sweet honey-lime vinaigrette. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs navel orange, peeled and segmented, mixed baby arugula and spinach leaves, honey 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 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" 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

• 1 large navel orange, peeled and segmented
• 1 large ruby red grapefruit, peeled and segmented
• 4 cups mixed baby arugula and spinach leaves
• 2 tbsp honey
• 2 tbsp fresh lime juice
• 3 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup toasted sliced almonds

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp honey, 2 tbsp fresh lime juice, 3 tbsp extra virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until the dressing is emulsified and smooth.
2. Step 2: In a large salad bowl, combine 4 cups mixed baby arugula and spinach leaves with the segments of 1 large navel orange and 1 large ruby red grapefruit.
3. Step 3: Drizzle the honey-lime dressing over the salad and toss gently to coat all ingredients evenly.
4. Step 4: Sprinkle 1/4 cup toasted sliced almonds on top for crunch and serve immediately.