Honeybell & Arugula Salad

Honeybells are the gem of Florida’s winter citrus crop.  They’re tangelos, a cross between a tangerine and a pomelo.  They’re sweet, juicy, and easy to peel.  You can find them at fruit stands around the state from December-February.

The arugula in my garden gets more peppery as it gets older, so I like to balance it with fruit. Honeybells and strawberries are perfect.  I finish off the salad with a sprinkle of feta, a drizzle of honeybell vinaigrette, and my latest favorite salad topping:  savory granola.

This is not breakfast granola.  These clusters of oats, nuts and seeds are well-seasoned with garlic and spices.  This recipe makes more than you’ll need for one salad, but it stores for weeks in an air-tight container.  And it makes the kitchen smell great while it bakes.


Honeybell & Arugula Salad


  • 6 cups arugula leaves
  • 1 honeybell tangelo
  • 1/3 cup sliced strawberries
  • 3 tablespoons crumbled feta
  • Savory Granola (recipe follows)
  • Honeybell Vinaigrette (recipe follows)


If the arugula leaves are large, tear them into bite-sized pieces.  Put them in a salad bowl.

Peel and section the honeybell.  Slice each section into 4 pieces.  Gently remove the seeds with the tip of a knife so you don’t crush the fruit.

Sprinkle the honeybell, strawberries, feta and savory granola over the arugula.  Serve the honeybell vinaigrette on the side or drizzle over the top just before serving.

Savory Granola


  • 1 cup old-fashioned rolled oats
  • 3 tablespoons sliced raw almonds
  • 3 tablespoons raw sunflower seeds
  • 3 tablespoons raw pepitas
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • pinch of cayenne
  • 1 1/2 tablespoons honey
  • 2 tablespoons olive oil


Heat the oven to 350.

Mix the oats, almonds, sunflower seeds, pepitas, salt and spices in a bowl.  Drizzle the honey and olive oil over the top and stir it well.  Spread the mixture on a parchment-lined baking sheet in an even layer and bake for 20-25 minutes, stirring occasionally.  Keep an eye on it; it goes from perfectly browned to burned in a flash at the end.  Remove it once it’s browned and allow it to cool completely.  Break it into clusters with a fork.  Can be stored in an air-tight container for several weeks.

Honeybell Vinaigrette


  • 2 tablespoons honeybell juice
  • 1 teaspoon white wine vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • salt and pepper
  • 3 tablespoons olive oil


Whisk the honeybell juice, vinegar, mustard, honey, garlic.  Add between a pinch and 1/4 teaspoon each of salt and pepper, to taste.  Slowly whisk in the olive oil.


4 Comments Honeybell & Arugula Salad

  1. Cheryl Bredin February 5, 2015 at 8:28 am

    Great idea with the granola as a salad topper. I will be making this whole recipe as well. yum!

  2. suwanneerose February 5, 2015 at 10:22 am

    Thanks, Cheryl! I got beautiful organic honeybells from the fruit stand up by Tarpon Lodge.

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