Citrus Salad with Fennel, Arugula, & Mozzarella

Well, everyone I know (including me) has a cold right now. My answer to colds (besides zinc and a large afghan), is citrus. It just makes you feel refreshed. I wholeheartedly recommend this citrus, fennel, arugula, and mozzarella salad both for its therapeutic and delicious-ness purposes.  

On a side note, I've added taking photos of square plates to the list of must-never-do-agains as a food blogger. There's no good way to make them look normal, but I thought the above photo was interesting enough to include, so... 


If you'd like to make this a vegan salad, swap out the mozzarella for some avocado. This salad needs some creaminess and either cheese or avocado can give you that.

One of the things that makes this salad to special is the cara cara oranges. I only discovered them a few years ago and they are awesome! They're a stunning color and sweeter than a typical navel orange. They're perfect in a salad with grapefruit as they balance out any touches of bitterness.

I hope you enjoy this bright winter salad as much as I do!

Citrus Salad with Fennel, Arugula, & Mozzarella

Makes 4 servings | Prep time: 10 minutes | Total time: 10 minutes

Salad Ingredients

1 large grapefruit, peeled & sliced into rounds

2 Cara Cara oranges, peeled & sliced into rounds

3 blood oranges, peeled & sliced into rounds

1 fennel bulb, thinly sliced, some fronds reserved

16 oz mozzarella, sliced

1 cup arugula

10 to 20 mint leaves

10 to 20 basil leaves

Vinaigrette Ingredients

2 tablespoons olive oil

3 teaspoons freshly squeezed lemon juice



Arrange the grapefruit, oranges, mozzarella, fennel, and arugula on a plate. 

Sprinkle the fennel fronds, mint and basil across the top. 

Mix the vinaigrette and dress the salad right before serving.

This recipe was inspired by this beautiful, delicious salad from Foodie Crush. 

Have you connected with me on InstagramPinterest, and Facebook?