Arugula and Orange Salad

Recipe from

The flavors of the arugula and citrus will go nicely with a charcuterie tray featuring almonds, cheese and salty pancetta.

Prep Time

15 minutes

Cook Time

0 minutes


6 Servings


1⁄4 cup red wine vinegar
2 teaspoons sugar
1⁄2 cup onion, red (slivered)
2 tablespoons lemon juice
3 tablespoons olive oil, extra virgin
1 tablespoon honey
1⁄2 teaspoon salt
4 cups arugula
1 orange, cara cara (peeled and sliced in rounds)
2 blood orange (peeled and sliced in rounds)
1 orange, navel (peeled and sliced in rounds)
1⁄4 cup spearmint (chopped)
2 ounces ricotta salata (thinly sliced )
1⁄4 cup pecans (chopped)


In a medium bowl, combine the red wine vinegar and sugar and stir. Add the red onions and toss to mix. Let stand to pickle a little while you prep the salad.

In a cup, whisk the lemon juice, olive oil, honey and salt, and reserve.

On a platter, spread the arugula, then arrange the orange slices in layers. Remove the onions from the marinade and scatter them over the oranges. Sprinkle with spearmint, ricotta salata and pecans, then drizzle with the dressing. Serve immediately.


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