Blood Orange and Arugula Salad

A Winter Citrus Salad

Sliced Blood Orange

Blood Orange and Arugula Salad

A Winter Citrus Salad

Winter can be a dull time for salads since favorite summer greens are all out of season.  But the cold months bring us wonderful citrus flavors that can combine with peppery arugula to produce a fresh plate of bright flavor and color.

Blood oranges are smaller, seedless fruits that have a slightly sweet taste and a deep red and beautiful color (many are imported from Sicily).  Resist adding a vinaigrette and instead let the subtle acid of the fruit's juice combine with your best olive oil to help bring out all the flavors.

If you can't find blood oranges -- although they seem to come and go and come back again all winter in many of our city's produce markets -- substitute almost any other orange, tangerine or ruby grapefruit.



  1. Peel each orange by cutting each surface with a knife so that all the pith is removed, leaving the orange flesh all exposed. Slice each orange into thin slices.
  2. Peel and slice the red onion into very thin slices and separate into rings.
  3. Wash and completely dry the arugula and tear into large, bite-size pieces.
  4. On a large platter or else individual serving plates, place the arugula. Arrange the orange slices on top of the arugula and then the onion rings on top.
  5. Drizzle with about 3 tablespoons of olive oil and season with salt and freshly ground pepper.
  6. Serve immediately.

Tip: You can make this salad and leave out the arugula to make a fresh citrus and onion relish to serve with fish or poultry.



SaladsBlood Oranges


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