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Citrus and burrata arugula salad:

Whenever it is citrus season, I crave this citrus and burrata arugula salad. The flavor combination is so perfect and refreshing. And you can pair this salad with a variety of items for your week.

Ingredients you will need:

  1. Arugula
  2. Variety of citrus ( I used blood oranges, cara cara oranges, mandarins)
  3. Olive oil
  4. Salt and pepper to taste
  5. Burrata ( I used black truffle burrata)
  6. Homemade candied pecans (or any nuts/seeds you like)
  7. Fresh mint
  8. Lemon juice
  9. Optional: drizzle of manuka honey

Can I make this salad dairy free?

And if you can’t do dairy, feel free to substitute the burrata with your favorite dairy free cheese. My favorite dairy free alternatives for this salad, is dairy free feta cheese. But you could also leave out the cheese entirely if you would like.

How to prepare salad:

This salad is super simple to prepare. First, slice the skins of all your citrus and slice into circles and set aside. To a larger platter, add the arugula, drizzle of olive oil, salt and pepper to taste. And then place your citrus all over the salad, add bite size pieces of burrata, candied pecans, and fresh mint. And squeeze lemon juice all over the top, extra olive oil, and more salt and pepper. But I suggest placing the mint along the edges of the salad, in case people don’t like mint, they can easily take it out.

What to serve this with:

This salad is great by itself! But if you want to add some protein to go with it, I highly suggest my air fried pistachio crusted salmon. And other great options are; chicken, steak, or any plant based proteins you like.

Can I meal prep this ahead of time?

If you are preparing this salad ahead of time, I suggest you hold off on adding the olive oil and lemon juice to arugula. And just have everything prepped (chopped and ready to go), so that day of the assembling of salad is quick and easy. But it really is so simple, you don’t really need to meal prep it in advance.

And if you like this salad, check out these other recipes:

Roasted Beet Salad with Honey Halloumi Cheese

Grilled Peach and Buratta Salad

Massaged Kale Summer Salad

Citrus and Burrata Arugula Salad:

Serves 4


  • 4 cups fresh arugula
  • 2 Blood oranges
  • 2 Cara cara oranges
  • 2 Golden nugget seedless mandarins
  • 2 oz Black truffle burrata
  • 3 Tbsp olive oil
  • Salt and pepper to taste
  • 1 lemon juiced
  • 3 Tbsp homemade candied pecans
  • 2 Tbsp fresh mint
  • Optional: drizzle of manuka honey on top



  • Add fresh arugula to a larger platter
  • Drizzle arugula with 2 Tbsp olive oil and salt to taste
  • Remove the skin from the citrus and slice into circles
  • Add citrus to the arugula
  • Add bite size pieces of burrata all over the salad
  • Add candied pecans all over salad
  • Fresh mint on the outer parts of the salad in case people don’t like mint, they can remove
  • Drizzle with 1 Tbsp of olive oil on top, juice of lemon, and sprinkle of salt and pepper

Air Fried Pistachio Crusted Salmon:

Serves 1


  • 4 oz wild caught salmon filet
  • 2 Tbsp crushed pistachios
  • 1 Tbsp spicy brown mustard
  • 1 Tbsp olive oil
  • Salt and pepper to taste



  • Pat dry your salmon fillet
  • Drizzle olive oil and coat salmon
  • Add spicy brown mustard and spread all over top of salmon
  • Add crushed pistachios to the top
  • Sprinkle with salt and pepper
  • Cook in air fryer 400°F for 12 minutes