Sunbeam Citrus Salad with Honey-Vinaigrette

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

A refreshing salad combining vibrant citrus segments with peppery arugula, dressed in a light honey-vinaigrette that balances sweet and tangy flavors. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs blood oranges, grapefruit, arugula 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 120 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

• 2 large, segmented blood oranges
• 1, segmented grapefruit
• 4 cups arugula
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Segment 2 blood oranges and 1 grapefruit, removing any white pith. Place in a large bowl.
2. Step 2: Add 4 cups arugula, 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until the greens are evenly coated and the citrus is lightly dressed.
3. Step 3: Let sit for 10 minutes at room temperature to allow flavors to meld, then serve immediately.
4. Step 4: Garnish with additional citrus zest if desired.