Ingredients
Salad:
- 7 cups baby arugula
- 1 grapefruit
- 1 orange
- 1/2 cucumber
- 2 radishes
- 1 cup pepitas
- 1⁄2 cup citrus dressing Salt and pepper to taste (optional)
Citrus Dressing:
- 1⁄4 cup Dijon mustard
- 1⁄4 cup honey
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup fresh orange juice
- 1⁄4 cup rice wine vinegar
- 1 1⁄2 cups neutral-flavored oil Orange and lemon zest
Directions
Citrus Dressing: Zest the lemon and orange before slicing and juicing. Combine all citrus zest and juice in a bowl, adding Dijon, honey, and rice wine vinegar and whisk together. Once incorporated, slowly whisk/ hand blend the oil into the mixture until it is fully emulsified.
Salad:
Bake pepitas in the oven at 325 degrees for eight minutes. Set aside to cool. While the pepitas are cooling down, peel the citrus and cucumber. Slice peeled grapefruit, orange, and cucumber into thin rounds. Slice radishes as fine as possible.
Add all ingredients together in a bowl and toss gently to fully incorporate the dressing into the fresh ingredients. Pro tip: Customize your salad by adding other fresh, seasonal ingredients from your pantry.
