As a health-conscious mom, I’ve learned that variety is the secret to truly nourishing meals. One of my favorite go-to lunches is a vibrant, protein-packed salad — loaded with fresh ingredients, rich in vitamins and minerals, and satisfying enough to keep me energized throughout the day.
There’s something so beautiful about a bowl filled with colorful, whole foods — not only does it support your overall health, but many of these ingredients naturally promote glowing skin and sustained energy.
I originally created this salad while looking for something fresh and elevated to bring to the pool with the kids, and it quickly became a favorite for hosting friends and family at home.
It’s simple, refreshing, and feels just a little bit special every time.
Directions
1. Make the dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, and honey until smooth. Add a small pinch of sea salt and freshly cracked black pepper. Taste and adjust as needed.
2. Prepare the salad
Wash and dry the arugula well, then place it in a large serving bowl or on a platter. Slice the oranges into rounds or segments, thinly slice the red onion, and shave the parmesan.
3. Assemble
Arrange the orange slices over the arugula, then scatter the red onion and shaved parmesan on top.
4. Dress lightly
Drizzle the citrus dressing over the salad just before serving. Start with a small amount and add more as needed — you want the greens lightly coated, not weighed down.
5. Finish & serve
Top with freshly cracked black pepper and a pinch of sea salt. Serve immediately for the freshest flavor.
Want to make it a meal?
Add grilled chicken, salmon, or chickpeas for extra protein. You can also finish it with avocado, toasted nuts, or a few fresh herbs for even more flavor.
Serving Suggestions
Serve in a beautiful dish — this salad is as much about presentation as it is about flavor. It’s a natural fit for summer pool parties and pairs beautifully with a Sauvignon Blanc.
Best eaten the day it’s prepared. Once dressed, the arugula will wilt quickly — if making ahead, keep the dressing separate and toss just before serving.
