Best 4 Arugula Blood Orange And Blue Cheese Salad Recipes

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Indulge in a symphony of flavors with our tantalizing arugula, blood orange, and blue cheese salad. This vibrant dish features a delightful blend of peppery arugula, sweet and tangy blood oranges, creamy blue cheese, and a refreshing citrus vinaigrette. The zesty kick of the vinaigrette perfectly complements the robust flavors of the arugula and blue cheese, while the sweet oranges add a burst of brightness. This salad is not only visually stunning but also packed with nutrients, making it a wholesome and satisfying meal. Additionally, we offer delectable variations to cater to different tastes, including a vegan option with a creamy avocado dressing, a tangy goat cheese version, and a hearty chicken and bacon salad for meat lovers. With its diverse offerings, this recipe collection is sure to satisfy every palate.

Let's cook with our recipes!

VIBRANT ORANGE & ARUGULA SALAD



Vibrant Orange & Arugula Salad image

You're going to love this beautiful green salad featuring fresh oranges, goat cheese, almonds and radishes! A simple lemon dressing ties it all together. Recipe yields 6 side salads.

Provided by Cookie and Kate

Categories     Salad

Time 20m

Number Of Ingredients 10

1/4 cup sliced almonds
5 to 6 ounces baby arugula
2 oranges, peeled and sliced into thin rounds
2 ounces goat cheese, crumbled (about 1/2 cup)
1/4 cup thinly sliced and roughly chopped radishes
Pinch of ground cinnamon, to sprinkle on top
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
1 1/2 teaspoons honey
1/4 teaspoon salt

Steps:

  • 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.

Nutrition Facts : ServingSize 1 side salad, Calories 171 calories, Sugar 6.2 g, Sodium 147 mg, Fat 14.1 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 9.7 g, Fiber 2.2 g, Protein 3.9 g, Cholesterol 4.4 mg

ARUGULA, BLOOD ORANGE AND BLEU CHEESE SALAD



Arugula, Blood Orange and Bleu Cheese Salad image

I am blessed to have a beautiful blood orange tree in my front yard, and here is one of my favorite (and easiest) ways to use them! Originally posted in Bon Appetit.

Provided by Pianolady

Categories     Oranges

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

5 cups arugula, packed
1/4 cup crumbled blue cheese
1 large blood orange
1/8 cup olive oil
1/8 cup fresh lemon juice
salt, to taste
pepper, to taste

Steps:

  • Combine arugula and bleu cheese in a large bowl.
  • Remove peel and white pith from orange.
  • Cut between membranes to release orange segments into bowl with arugula and bleu cheese.
  • Pour oil and lemon juice over and toss to blend.
  • Season with salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 238, Fat 18.8, SaturatedFat 5.1, Cholesterol 12.7, Sodium 249.3, Carbohydrate 14.1, Fiber 3, Sugar 10.1, Protein 5.8

BEET, ORANGE AND ARUGULA SALAD



Beet, Orange and Arugula Salad image

The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, salads and dressings, appetizer

Time 10m

Yield Serves 4

Number Of Ingredients 11

1 tablespoon freshly squeezed orange juice
1 teaspoon balsamic vinegar
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground pepper to taste
3 tablespoons grapeseed oil or sunflower oil
1 tablespoon extra virgin olive oil
2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)
1 pound oranges, peel and pith removed, cut into slices or half-moons (depending on the size)
4 cups wild or baby arugula
2 tablespoons chopped cilantro
1/4 cup chopped walnuts (1 ounce)

Steps:

  • In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
  • Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams

BLOOD ORANGE SALAD WITH CARAMEL DRESSING



Blood Orange Salad with Caramel Dressing image

This salad's fresh and contrasting flavors will awaken your taste buds.

Provided by lutzflcat

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 8

3 cups arugula
2 chilled blood oranges, peeled and sliced
¼ small chilled red grapefruit, peeled and segmented
2 tablespoons pomegranate seeds
2 tablespoons white balsamic vinegar
1 tablespoon caramel syrup (such as Hershey's®)
¼ teaspoon sesame oil
2 tablespoons sliced almonds

Steps:

  • Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
  • Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 34.2 g, Fat 4.1 g, Fiber 5.6 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 12.3 mg, Sugar 11.5 g

Tips:

  • To select the best blood oranges, look for ones that are deep in color and feel heavy for their size.
  • Use a vegetable peeler to remove the zest from the blood oranges in long, thin strips. This will help release the orange's natural oils and flavor.
  • If you don't have a zester, you can use a fine grater to zest the blood oranges.
  • To segment the blood oranges, use a sharp knife to cut off the top and bottom of the orange. Then, score the orange along the inside of the membrane, and gently pull the segments apart.
  • Arugula can be a bit peppery, so if you're sensitive to spice, you can use baby spinach or mixed greens instead.
  • If you don't have blue cheese, you can use feta cheese, goat cheese, or crumbled Gorgonzola cheese instead.
  • To make the dressing, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth.
  • To serve, place the arugula, blood orange segments, blue cheese, and walnuts in a large bowl. Drizzle with the dressing and toss to coat.

Conclusion:

This arugula, blood orange, and blue cheese salad is a delightful combination of sweet, savory, and tangy flavors. The blood oranges add a beautiful pop of color and a unique citrus flavor to the salad, while the blue cheese adds a creamy richness. The walnuts add a nutty crunch, and the honey-balsamic dressing ties all the flavors together perfectly. This salad is perfect for a light lunch or dinner, and it's also a great way to use up any leftover blood oranges.

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