Vitamin Salad with Citrus Dressing
This vitamin salad with citrus dressing is a bright, five-minute side of peppery arugula and mizuna, toasted walnuts, oil-packed dry tomatoes, and fresh orange, all tossed in a tangy orange-and-lemon dressing. It is the salad you reach for when you want something light and full of flavor, whether it is the middle of a grey winter or the peak of summer.
Why This Salad Won Me Over
Although the weather outside is really cold (with no snow, unfortunately), one day I was craving a healthy salad that would help me think of sunnier days. The week before I had been craving comfort meals, veggie balls, and stews, which made complete sense given that it was still wintering outside. But that day, for a change, I wanted something light and super flavorful, something that reminds me of Greece or summer days on the beach, when I can hardly think of anything else but complete relaxation.
I had some fresh arugula and mizuna leaves from my garden, plenty of them, which meant I had to use them fast. Then I remembered I also had walnuts in my pantry, so I toasted them in a dry pan and roughly crushed them for a bit of texture. Next I realized I was craving dry tomatoes, and luckily I had a jar of dry tomatoes in oil waiting for me in the fridge. I peeled and sliced one orange for a little juiciness and sweetness, and because I wanted even more citrus flavor, I put together a citrus dressing. It was one of the best ideas in the world, and one of the best salad dressings I ever made. No, not all salads are boring, my friends.
What Goes Into It
The base is a generous mix of arugula and mizuna, two peppery leaves that hold up well to a bold dressing. As I mentioned, I used leaves from my own garden, but mizuna is not always easy to find in stores (at least where I live). If you cannot track it down, look for a Misticanza mix, which is a good fit here, and baby spinach works too if you want something milder. On top go lightly toasted walnuts for crunch, about 10 chopped dry tomatoes in oil for that concentrated savory bite, and one orange, peeled and sliced, for sweetness and juiciness.
The Citrus Dressing That Makes It
The dressing is where this salad comes alive. You whisk together the juice of one orange, the juice of half a lemon, half a tablespoon of Dijon mustard, half a teaspoon of honey, three tablespoons of the oil from your jar of dry tomatoes, and a little salt and ground white pepper. That tomato-infused oil is the secret: it carries a savory, sun-dried depth that a plain oil cannot, so the dressing tastes like more than the sum of its parts. The Dijon does double duty here, adding a gentle sharpness while helping the oil and juice emulsify into something smooth instead of splitting, and the touch of honey rounds off the acidity of the citrus so nothing tastes too sharp.
Tips for Getting It Right
- Toast the walnuts in a dry pan with no oil over medium heat, tossing until they smell nutty and warm, then crush them roughly so you keep some texture.
- Peel the orange down to the flesh, removing as much white pith as you can, since the pith is where the bitterness hides.
- Whisk the dressing until it looks slightly creamy and uniform, a sign the mustard has pulled the oil and juice together.
- Taste before you dress, and adjust with a pinch more salt or an extra squeeze of lemon if you like it brighter.
- For a vegetarian recipe as written, keep the honey. To make it fully plant-based, swap the honey for maple syrup or agave.
What to Serve It With
This is a perfect side salad, light enough to sit next to almost anything without stealing the show. By the way, in case you do not already know, I am a big fan of salads, so if you are looking for more that are anything but boring, try my best grilled halloumi salad or my grilled zucchini and beetroot salad, one of my all-time favorite warm salads. And if you want to turn this into more of a meal, pair it with something from my high-protein salad recipes for a plate that keeps you full.
Making It Ahead
The one rule with this salad is timing: pour the dressing on and toss just before serving, so the leaves stay crisp instead of wilting. You can absolutely prep ahead, though. Mix the dressing and keep it in a sealed jar in the fridge for a few days, wash and dry the leaves in advance, toast the walnuts, and slice the orange, then assemble and toss right when you are ready to eat. If you happen to have leftovers already dressed, eat them soon, as the greens soften quickly once the citrus hits them.
I really hope you will try this vitamin salad with citrus dressing soon, and when you do, I am really curious what you think about that citrus dressing. Give the recipe a star rating below and leave a comment telling me how it turned out, or which green you reached for, because I always love reading your opinions.
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Vitamin Salad with Citrus Dressing
Ingredients
- a generous mix of arugula and mizuna leaves you can also use baby spinach in this mix
- a handful of lightly toasted walnuts roughly crushed
- 10 dry tomatoes in oil chopped
- 1 orange peeled and sliced
Dressing:
- the juice of one orange
- the juice of ½ lemon
- ½ Tbsp Dijon mustard
- ½ tsp honey
- 3 Tbsps oil from the canned dry tomatoes in oil
- ¼ tsp salt and ¼ tsp ground white pepper
Instructions
- Put the washed mix of leaves in a large bowl. Add the toasted walnuts on top, chopped dry tomatoes, and orange slices.
- Mix all the dressing ingredients very well.
- Pour the dressing on the salad and toss, just right before serving.
Frequently Asked Questions
As written it is vegetarian, because the citrus dressing includes a little honey. Every other ingredient, from the arugula and mizuna to the walnuts, dry tomatoes, and orange, is plant-based. To make it fully vegan, simply swap the honey for maple syrup or agave.
A peppery mix of arugula and mizuna is ideal, since both stand up to the bold citrus dressing. Mizuna can be hard to find, so a Misticanza mix is a great substitute. Baby spinach also works if you prefer something milder.
Yes. Whisk the dressing together and store it in a sealed jar in the fridge for a few days. Give it a quick shake or stir before using, since the oil and juice can separate as it sits, then pour it over the salad just before serving.
Jarred sun-dried tomatoes packed in oil are the same thing and work perfectly. Chop about 10 of them, and be sure to save some of the oil, because those three tablespoons of tomato-infused oil are what give the dressing its savory depth.
Add the walnuts to a dry pan with no oil and set it over medium heat. Toss them every so often until they turn fragrant and warm, which takes just a few minutes, then let them cool and crush them roughly for texture. Watch them closely near the end, as nuts go from toasted to burnt fast.
Always dress this salad right before serving. The delicate arugula and mizuna leaves wilt quickly once the acidic citrus hits them, so tossing at the last moment keeps everything crisp and fresh.
Perfect salad for winter, I swear! I also added some grapes to it, it was wonderful!