Ingredients
Salad
- 6 cups baby arugula
- 2 oranges, peeled and sliced into rounds
- 2 grapefruit, peeled and sliced into rounds
- 2 avocados, pitted and sliced
- 1 cup walnuts
- 1 cup crumbled feta cheese
Dressing
- 1/4 cup olive oil
- 1/4 cup orange juice
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the salad base: Arrange the baby arugula evenly in a large bowl or serving platter, then top it with the orange slices, grapefruit slices, avocado slices, walnuts, and crumbled feta cheese, distributing them nicely for both flavor and presentation.
- Make the dressing: In a small bowl, whisk together the olive oil, orange juice, Dijon mustard, apple cider vinegar, honey, garlic powder, and dried thyme until the mixture is well combined and smooth.
- Season the dressing: Add salt and freshly ground black pepper to the dressing according to taste, mixing well to balance the flavors.
- Toss and serve: Pour the prepared dressing over the assembled salad just before serving, gently tossing to coat all ingredients evenly. Serve immediately to enjoy the freshest flavors.
Notes
- For added texture, toast the walnuts lightly before adding them to the salad.
- You can substitute feta cheese with goat cheese for a milder flavor.
- To make this salad vegan, omit the cheese and replace honey with maple syrup.
- Use freshly squeezed orange juice for the best flavor in the dressing.
- Serve this salad chilled for a refreshing experience, especially in warm weather.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
