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Arugula and Blood Orange Salad

Arugula and Blood Orange Salad
1 vote, 5.00 avg. rating (89% score)
by in Jan 2006
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Total Time: 15

Yield: 4 to 6 servings


  • 2 tablespoons finely chopped shallots
  • 1-1/2 tablespoons balsamic vinegar
  • 3 blood oranges (may substitute regular oranges)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 5-ounce bag (about 3 cups) arugula or baby spinach
  • 2 tablespoons pine nuts, toasted
  • 4 ounces Gorgonzola or other strong blue-veined cheese, crumbled


In a small bowl, combine shallots and balsamic vinegar, then let shallots macerate at least 20 minutes. Meanwhile, using a fine grater, zest 1 orange (avoid the white pith), then add to the shallots. Juice the grated orange to get 1/3 cup juice, then add to the shallots. In a thin, steady stream, whisk olive oil into the shallots, whisking until the dressing is well combined. Taste and adjust flavor with salt and pepper.

Cut 1/2 inch off the top and bottom of the remaining 2 oranges. Carefully remove the outer white pith by slicing from cut end to cut end. Using a knife, carefully remove each individual segment, leaving no pith or membrane attached.

Place arugula in a large salad bowl, then toss with just enough dressing to coat. Divide the greens among four to six salad plates. Arrange the orange slices over the greens, then sprinkle with pine nuts and Gorgonzola. Drizzle with a little more of the dressing and serve immediately.

Updated Monday, January 9th, 2006

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One Response to Arugula and Blood Orange Salad

  1. Susan Bergantino July 27, 2006 at 3:59 am #

    Preparing the oranges was a little time-consuming, but the fresh flavor was well worth the trouble. You can use a variety of ingredients in the salad, such as bacon, macadamia nuts, or hard-boiled eggs.

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