Ingredients
Scale
- 6 cups arugula
- 2 large oranges, peeled and segmented
- 1 large grapefruit, peeled and segmented
- 1/2 cup pecans, toasted
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the arugula, orange segments, grapefruit segments, pecans, and red onion.
- In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
- Pour the vinaigrette over the salad and toss gently to combine. Serve immediately.
Notes
For a heartier salad, add grilled chicken or shrimp. You can also substitute walnuts or almonds for the pecans. The salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. If preparing ahead of time, dress the salad just before serving to prevent the arugula from wilting.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg