Salads are like an opening act. They are a precursor to the main event and are usually not that exciting. The audience patiently waits for the salad course to be over to get to see the star of the show. This is usually the case, however, last week I catered a dinner party and this salad was a showstopper!

This salad burst onto the tables and the beautiful colors made it a hit before the guests even tasted it! The combination of flavors and textures is another reason why this salad is so good. The peppery arugula, bright citrus, sweet pomegranate, crunchy hazelnuts, and salty bite from the parmesan cheese work in perfect harmony together.

After tasting this salad, my only advice is to not be late to the dinner table. You never know when the first course might steal the show!

Summer Citrus Salad


For the Dressing

  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon white wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the Salad

  • 1 (5 ounce) package baby arugula
  • 2 grapefruits
  • 2 oranges
  • 1 cup hazelnuts, toasted (instructions below)
  • 1 cup pomegranate seeds
  • 1/2 cup grated parmesan cheese


  1. Pre-heat the oven to 350ºF. Spread the hazelnuts onto a baking sheet. Toast for about 10 minutes until golden brown and fragrant. Let cool and coarsely chop.
  2. For the dressing, put the Dijon mustard, garlic, orange juice, and white wine vinegar in a bowl. Whisk in the olive oil. Season with salt and pepper.
  3. Slice off the tops and bottoms of the grapefruits and oranges. Run the knife down the sides of each grapefruit and orange removing the peel and pith. Using a pairing knife, cut the fruit segments apart from in between the membranes.
  4. In a salad bowl, toss together the arugula with the dressing (you may have some dressing left over, pour a little and then taste to see if you need to add more).
  5. Divide the arugula among 4 plates, top each with the citrus segments, toasted hazelnuts, pomegranate seeds, and parmesan cheese.

Serves 4