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This arugula salad is a refreshing and vibrant side that pairs beautifully with just about any main dish. Peppery greens are balanced with sweet citrus and crunchy almonds, and a quick homemade orange vinaigrette brings it all together.
Use baby arugula for a tender bite or substitute kale if you prefer heartier greens. The vinaigrette is light and zippy, made with orange juice, Dijon, and a touch of honey. It also works with other dressings if you’re in a pinch—this salad is flexible and fast.
What You’ll Like About This Dish
Bright and balanced. The orange vinaigrette adds a citrusy lift to the peppery greens.
Quick to make. Just a few minutes of blending and tossing, no cooking required.
Great with anything. Pairs well with grilled meats, pasta, or soups.
Ingredient Notes
- Orange juice: Fresh or bottled works—adds citrusy sweetness.
- Apple cider vinegar: Brings acidity and tang to the vinaigrette.
- Dijon mustard: Helps emulsify the dressing and adds sharpness.
- Honey: Balances the acidity; use sugar-free sweetener if needed.
- Olive oil: Extra virgin olive oil makes a smooth, flavorful base.
- Arugula or baby kale: Choose tender greens with a peppery or earthy flavor.
- Sliced almonds: Add crunch and a nutty finish.
- Parmesan cheese: Brings salty, savory contrast to the greens.
- Salt and pepper: Adjust to taste—freshly ground for best results.
Steps to Make Arugula Salad With Orange Vinaigrette
- Combine orange juice, vinegar, mustard, honey, salt, and pepper in a blender.
- With the blender running, slowly drizzle in the olive oil until emulsified.
- Place the greens in a serving bowl and toss with some of the vinaigrette.
- Plate the salad and top with almonds, Parmesan, salt, and pepper.
- Serve any remaining vinaigrette on the side.
Tips for a Great Arugula Salad
- Toast the sliced almonds lightly for extra crunch and flavor.
- If using kale, massage the leaves with a little oil to tenderize before dressing.
- Make the vinaigrette ahead and refrigerate—shake or whisk before serving.
- Add vinaigrette gradually to avoid overdressing the greens.
Recipe Variations
- Add fruit. Sliced strawberries, mandarin oranges, or apple matchsticks pair well.
- Use nuts. Swap almonds for pecans, walnuts, or sunflower seeds.
- Go cheesy. Try goat cheese or feta instead of Parmesan.
- Add protein. Top with grilled chicken, shrimp, or salmon for a main dish salad.
- Lemon version. Use lemon juice and zest in place of orange for a brighter bite.
Serving Suggestions
- Pair with grilled chicken, fish, or pork for a light contrast.
- Serve alongside creamy pasta dishes like fettuccine Alfredo.
- Add to a soup-and-salad lunch with tomato, lentil, or vegetable soup.
- Include in a brunch spread with quiche, toast, and fruit.
How to Store
Refrigerate: Store leftover vinaigrette in a sealed jar in the refrigerator for up to 5 days. Shake well before using.
Greens: Store undressed salad greens in a zip-top bag with paper towels to absorb moisture. Best used within 2 to 3 days.
Dressed salad: Best eaten immediately. If you expect leftovers, dress individual portions instead of the whole bowl.
Arugula Salad With Orange Vinaigrette
Ingredients
For the Orange Vinaigrette
- 2 tbsp orange juice
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 ½ tsp honey
- ⅓ cup extra virgin olive oil
- Fine salt and freshly ground black pepper, to taste
For the Salad
- ⅓ cup sliced almonds, toasted, if desired*
- 6 to 8 cups arugula or baby arugula, or kale leaves
- ¼ cup shredded Parmesan cheese
Recommended Equipment
- Blender
Instructions
- Combine the orange juice, vinegar, mustard, and honey in a blender.2 tbsp orange juice | 2 tbsp apple cider vinegar | 2 tsp Dijon mustard | 1 1/2 tsp honey
- With the blender running, add the olive oil in a slow, steady stream. Taste and season with salt and pepper.1/3 cup extra virgin olive oil | Fine salt and freshly ground black pepper (to taste)
- Put the arugula or baby kale in a serving bowl. Add some of the vinaigrette and toss to coat the leaves.6 to 8 cups arugula or baby arugula, or kale leaves
- Arrange the salad on salad plates. Sprinkle with the sliced almonds and Parmesan cheese, then season lightly with salt and pepper.1/3 cup sliced almonds (toasted, if desired*) | 1/4 cup shredded Parmesan cheese
- Serve any extra vinaigrette along with the meal.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
