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.
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.