Vibrant Orange & Arugula Salad
Ingredients:
Salad
¼ cup sliced almonds
5 to 6 ounces baby arugula
2 oranges, peeled and sliced into thin rounds
2 ounces goat cheese, crumbled (about ½ cup)
¼ cup thinly sliced and roughly chopped radishes
Pinch of ground cinnamon, to sprinkle on top
Lemon dressing
¼ cup extra-virgin olive oil
3 tablespoons lemon juice
1 ½ teaspoons honey
¼ teaspoon salt
Directions:
- First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they’ll burn!), about 5 minutes. Transfer them to a bowl to cool.
- Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
- In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it’s unpleasantly tart.
- Once you’re ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.
Make it Dairy Free: Omit the goat cheese.
Make it Vegan: Omit the goat cheese and use maple syrup instead of honey.
Make it Nut Free: Substitute sunflower seeds for the almonds, or omit them altogether.
