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Whole Orange Balsamic Arugula Salad

Bright orange citrus and balsamic, vibrant green peppery arugula, crisp refreshing romaine, the bite of red onion . . . what a great combination.

Three white scalloped plates with Whole Orange Balsamic Arugula Salad on a white tablecloth.
Whole Orange Balsamic Arugula Salad

Winter Oranges

Winter brings bright citrus of all kinds. Navel oranges are at their best starting in December and going through April. This salad is very simple with only four ingredients in the oil-free whole orange balsamic dressing and only four in the arugula salad allowing the bright and bold flavors of each ingredient to come forward. The sweetness of the winter orange and peppery taste of the arugula makes this one of those magic combinations. Crispy romaine gives a refreshing bite and texture with a more neutral flavor to balance the salad.

Using the whole orange instead of just the orange juice in the dressing makes the dressing thick and rich tasting. I love that this doesn’t need any added fat. The white part of the orange, which has a zesty and slightly bitter taste balances the sweetness from the juicy orange flesh. It is also what makes the dressing thick with a very full rounded flavor. Garlic and mustard give an extra pungency and the balsamic vinegar adds an acid brightness and a touch of sweetness. All of these notes play well with the orange.

The quantities in this recipe make enough for about eight dinner salad plates depending on the size you like and what else is for dinner. If there is extra, not a problem, as it does well in the refrigerator overnight. The dressed salad still tastes great and has good texture the next day so I don’t mind making a larger batch. My husband loves it on sandwiches and with vegetable burgers. If you don’t want the extra, divide all of the ingredients in half and use a small clove of garlic. This orange balsamic arugula salad is a perfect accompaniment for the Mirepoix Mirepoix Lentil Soup and the Red Lentil Carrot Ginger Soup.

Three white wedgewood cups of Red Lentil Soup with Carrot and Ginger garnished with spice potatoes and a sprinkle of Aleppo pepper.
3 white bowls of Mirepoix Mirepoix lentil soup with vibrant vegetables andwith roasted potatoes
Bamboo rounded platter with Oil-free Spice Roasted Sweet Potatoes on a wooden placemat and oil-free vegan mayonnaise in a small white bowl.
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