Vibrant Orange & Arugula Salad
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(23)
Ingredients
6 servings
- Salad
- ¼ cup sliced almonds
- 5 to 6 ounces baby arugula
- 2 oranges, peeled and sliced into thin rounds
- 2 ounces goat cheese, crumbled (about ½ cup)
- ¼ cup thinly sliced and roughly chopped radishes
- Pinch of ground cinnamon, to sprinkle on top
- Lemon dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 ½ teaspoons honey
- ¼ teaspoon salt
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Preparation
Step 1
First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they’ll burn!), about 5 minutes. Transfer them to a bowl to cool.
Step 2
Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
Step 3
In a small bowl, combine the olive oil, lemon juice, honey, and salt. Whisk together until blended. Taste, and add a little more honey if it’s unpleasantly tart.
Step 4
Once you’re ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.
Step 5
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Chef's notes
Storage suggestions:
If you intend to have leftover salad, store the salad and dressing separately, and toss individual portions just before serving.
Make it dairy free:
Omit the goat cheese.
Make it vegan:
Omit the goat cheese and use maple syrup instead of honey.
Make it nut free:
Substitute sunflower seeds for the almonds, or omit them altogether.
