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Arugula Salad with Cranberries and Oranges

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 15 min
  • $$
Gatheredtable
inspired by  Gatheredtable Staff

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 3 oranges
  • 2 tablespoons white wine vinegar
  • sea salt and black pepper, to taste
  • 5 ounces arugula
  • 3/4 cup dried cranberries
  • 1/2 cup goat cheese, crumbled
  • 1/3 cup finely chopped red onion (optional)

Directions

Prep: 1. Zest and juice 1/2 orange. Cut off peel and white pith from remaining oranges. Cut oranges into 1/4- to 1/2-inch-thick rounds. Cut each round into quarters. Make: 1. Whisk olive oil, orange juice, white wine vinegar, 1 1/2 teaspoons orange zest, salt and pepper in bowl to blend. 2. Transfer orange pieces to large bowl. Add arugula, cranberries, goat cheese and onion, and toss to combine. 3. Toss salad with enough dressing to coat and serve.

Notes

Pomegranate seeds can be used instead of the dried cranberries as a juicy addition if desired. If you don't mind larger bites of orange just peel and section the orange, or use clementines.

Goes great with these recipes

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Cauliflower Alfredo Sauce
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Chickpea Burgers (v)

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