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Vertical close up picture of Arugula Orange Salad with Lemon Ginger Dressing
Arugula Orange Salad with Lemon Ginger Dressing
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 
This bright, fresh salad is loaded with delicious seasonal produce. It's sure to chase away the winter blues!
Course: Salad
Cuisine: American
Servings: 4
Calories: 197 kcal
Author: Chris Scheuer
Ingredients
  • For the Quick Pickled Red Onions
  • ¾ cup white wine vinegar
  • 1 teaspoons sugar
  • ½ teaspoon salt
  • ½ medium red onion thinly sliced
  • water
  • For the Honey Glazed Almonds:
  • 1 teaspoon butter
  • 2 teaspoons honey
  • ½ cup sliced almonds
  • kosher salt
  • For the salad:
  • 8 ounces baby arugula*
  • 3 medium oranges** peeled, halved and cut into ¼-inch slices
  • ½ cup pomegranate arils or seeds
  • Quick Pickled Red Onions
  • Lemon Ginger Poppy Seed Dressing
  • Honey Glazed Almonds
Instructions
  1. For the onions, combine vinegar, sugar and salt in a pint size jar. Stir well to dissolve sugar and salt. Add sliced onions and add enough water to cover the onions. Cover tightly and gently shake the jar. Set aside for at least 15 minutes while preparing nuts and the rest of the salad. (Can be made a day or two in advance, if desired.)
  2. For the almonds, lay a piece of foil on a work surface. Spray lightly with cooking spray or drizzle with a bit of oil, then rub oil around with a paper towel to lightly grease the surface. Melt butter in a medium size, non-stick skillet over medium heat. Add honey and stir to combine. Add the nuts and cook for 3-5 minutes, stirring frequently until almonds are golden brown. Sprinkle lightly with salt and stir gently. Spread almonds out onto prepared foil. Some will stick together in little clumps. Set aside to cool. Store in an airtight container after cooling, if not using right away.
  3. For the salad, place arugula (or other greens) in a large salad bowl. Top with orange slices, pickled red onions (as many as you like, you probably won’t use all of them), and pomegranate arils. Drizzle with dressing and sprinkle almonds over the top.
  4. Servings: 4
Recipe Notes

* Feel free to substitute other greens in this salad. Spinach, field greens, baby kale and red leaf lettuce are also delicious..
**Regular oranges are delicious in this salad or a combination. I like to use a mix of blood oranges, Cara Cara oranges and navel oranges for a really pretty look.

Nutrition Facts
Arugula Orange Salad with Lemon Ginger Dressing
Amount Per Serving
Calories 197 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 321mg14%
Potassium 564mg16%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 17g19%
Protein 5g10%
Vitamin A 1635IU33%
Vitamin C 73.9mg90%
Calcium 177mg18%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.