This Orange, Walnut, and Arugula Salad is bright, vibrant, and healthy! With my Blood Orange Balsamic Dressing, its happy spring flavors brighten a winter day!
One of the things I struggle with in the winter is to strike a balance between comfort food and healthier eating. That’s when I start grazing the produce section of my local grocery to see what is in season. And you know what is in season in January? Oranges! There are many wonderful varieties of citrus available at this time of year. Some of my favorites are blood oranges, Cara Cara, and Sumo oranges (these are delicious for eating)! Choose what looks freshest. This week, the blood oranges looked Ah-Mazing! So I grabbed a bagful and brought them home.
When I constructed this salad, I wanted a variety of textures and flavors, as well as a big flavor punch. I opted for the baby arugula for its peppery bite, some crisp cucumber and thinly sliced red onion, and tangy feta cheese. I added in beautiful blood oranges for sweetness and toasted walnuts for some healthy fats and that great nutty flavor. To bring all the flavors together I topped it with my absolute favorite Blood Orange Balsamic Dressing. Happiness in a bowl!
How to Make Orange, Walnut, and Arugula Salad:
Chop and slice the cucumber and red onion. Peel and segment the oranges.
Heat a dry, small pan over medium heat. Add your walnuts in a single layer. Heat the walnut halves, tossing frequently, until they get a nice, nutty aroma and are slightly browned, about 5 minutes. Watch carefully – they can go from beautifully toasted to burnt very quickly.
Combine ingredients in a large bowl. Pour the Blood Orange Balsamic Dressing over the top. Toss well to combine.
Serve immediately and enjoy!
Substitutions:
If you can’t find blood oranges, substitute navel oranges or Cara Cara.
Use a good balsamic vinaigrette in place of the Blood Orange Balsamic Dressing.
Swap out the walnuts for almonds or pecans – they would be delicious too!
Orange, Walnut and Arugula Salad
Ingredients
Ingredients:
- 1 5 oz. bag baby arugula
- 2 oranges peeled and segmented
- ½ cup thinly sliced red onion
- 1 cup seedless cucumber chopped
- ½ cup feta cheese crumbled
- ½ cup walnut halves toasted
- ½ cup Blood Orange Balsamic Dressing
Instructions
Instructions:
- Chop and slice the cucumber and red onion. Peel and segment the oranges.
- Heat a dry, small pan over medium heat. Add your walnuts in a single layer. Heat the walnut halves, tossing frequently, until they get a nice, nutty aroma and are slightly browned, about 5 minutes. Watch carefully – they can go from beautifully toasted to burnt very quickly.
- Combine ingredients in a large bowl. Pour the Blood Orange Balsamic Dressing over the top. Toss to combine well.
- Serve immediately and enjoy!