Description

Bright citrus and winter greens combine in this refreshing salad. A simple orange vinaigrette ties it all together.

Ingredients

Units Scale

Salad:

4 cups (about 80g) baby arugula
3 medium oranges (blood, Cara Cara, or navel — use a mix), peeled and sliced into rounds or supremes
1/2 cup (80g) pomegranate seeds
1 medium green apple, cored and thinly sliced
3 tbsp toasted pumpkin seeds
1 ripe avocado, diced
1/4 cup (about 20g) Parmesan, shaved with a vegetable peeler

Orange vinaigrette:

3 tbsp fresh orange juice (from one of the salad oranges)
1 tbsp white wine vinegar or champagne vinegar
1 tsp honey
1/2 tsp Dijon mustard
3 tbsp extra-virgin olive oil
Salt and freshly ground black pepper, to taste

Instructions

Make the vinaigrette: combine the orange juice, vinegar, honey, and Dijon mustard in a small jar. Close the lid tightly and shake well, or whisk together in a small bowl. Add the olive oil and shake or whisk again until emulsified. Season to taste with salt and pepper.
Arrange the arugula in a wide, shallow bowl or on a large plate.
Top with the orange slices, pomegranate seeds, apple slices, pumpkin seeds, and diced avocado.
Scatter the Parmesan shavings over the top.
Drizzle the orange vinaigrette generously over the salad. Serve immediately — arugula wilts quickly once dressed.

Notes

Dress the salad at the very last moment before serving so the arugula stays crisp. Use a mix of orange varieties for the best flavor — blood oranges bring deep color, Cara Caras are sweeter and milder, and navel oranges are the easiest to find. For a creamier dressing, whisk in a tablespoon of plain Greek yogurt.

Prep Time: 10 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 15
Sodium: 100
Fat: 15
Saturated Fat: 5
Unsaturated Fat: 10
Carbohydrates: 30
Fiber: 5
Protein: 5
Cholesterol: 10