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Citrus and Mint Salad

30 minutes | Yield: 6 Servings

Winter isn't just for soups; it's also citrus season! Toss together a Citrus Salad with fresh, organic Mint and Baby Arugula for a flavorful winter lunch or dinner appetizer.


  • 4 tablespoons olive oil
  • 2 tablespoons champagne vinegar
  • 2 tablespoons orange juice
  • 1 tablespoon lemon or lime juice
  • 1 tablespoon shallot, finely chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup unsweetened coconut flakes, toasted
  • ¼ cup red onion, thinly sliced
  • 5 oranges of choice, peeled and sliced (blood and navel oranges pictured)
  • 5 ounces Soli Organic Baby Arugula
  • ¼ cup Medjool dates, pitted and chopped
  • ¼ cup sliced almonds
  • ⅛ cup Soli Organic Mint


  1. Make the dressing by whisking the olive oil, champagne vinegar, orange juice, lemon or lime juice, shallot, salt, and pepper together.
  2. Assemble the salad by arranging the Soli Organic Baby Arugula as the base. Layer in the oranges, coconut, onion, dates, almonds, and Soli Organic Mint.
  3. Pour the dressing over the salad, toss, and enjoy!

Inspired by Feasting at Home