Arugula Salad with Feta Cheese and Orange
A fresh and vibrant winter salad made with peppery arugula, sweet oranges, crumbly feta cheese, and toasted walnuts, finished with a light white balsamic vinaigrette. This simple, beautiful salad comes together quickly and highlights the best flavors of in-season citrus.
Ingredients
Salad
- ¼ cup walnuts, chopped
- 6 cups Arugula, (baby arugula if available)
- ¼ cup red onion, chopped
- ¼ cup feta cheese, crumbled
- 2 navel oranges
Vinaigrette
- 1 tbsp white balsamic vinegar
- ½ tsp honey
- ½ tsp dijon mustard
- 1 pinch salt
- 3 tbsp extra-virgin olive oil
- freshly ground pepper to taste
Instructions
- Preheat oven to 400℉.
- Place chopped walnuts onto a small baking dish.
- Roast in oven for 5 minutes until toasted, taking care not to burn. Set aside to cool while you prepare the salad.
- Place arugula onto a serving dish.
- Sprinkle chopped red onion, crumbled feta and roasted walnuts over the arugula.
- Peel the orange using a knife, removing as much of the white pith as possible.
- Slice the orange crosswise into ¼-inch rounds, then cut each round in half.
- Arrange orange slices over the bed of arugula
- In a small bowl, whisk together the white balsamic vinegar, dijon mustard, honey, and salt until smooth.
- Slowly whisk in the olive oil until the dressing is smooth and emulsified. Add freshly ground pepper to taste.
- Drizzle the dressing over the salad and serve immediately, or serve dressing on the side for guests to add on their own.
Notes
- Citrus Variations: Navel, Cara Cara, blood oranges, or grapefruit all work beautifully in this salad.
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