Satsuma Orange & Arugula Salad Recipe
SATSUMA ORANGE & ARUGULA SALAD RECIPE
By Lindsea Dragomir
During the holiday months, I discovered my new love for Satsuma oranges and came up with this vibrantly refreshing salad. Incidentally, I think Santsuma oranges are so beautiful.
Each winter, when Satsumas are in season, I enjoy their tart, zingy flavor as much as possible. I also take full advantage of their beautiful gnarled leaves to decorate with. I like to tuck the leaves in places in need of a touch of nature and fresh greenery, such as picture frames, wreaths, candle bases, or anywhere!
Satsuma Oranges also lend a unique bite to salads. For a delicious, tasty twist on salad, citrus is amazing. From clementine’s, tangerines, or oranges, they work fantastically and liven up even the most ordinary salad. Alternatively, I have also used apples, yum!
Ingredients
- 5 oz. baby Arugula
- 2 oz. broccoli sprouts
- 2 Satsuma oranges, segmented
- 1/2 cup slivered almonds
- 1/2 cup dried cranberries
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 2 Tbsp. Satsuma orange juice
- 2 Tbsp. minced shallot
- 1 tsp. raw honey
- sea salt and pepper to taste
Directions
- Combine salad ingredients in large bowl and toss to combine; set aside.
- In a small bowl, whisk vinegar, orange juice, shallot, honey and salt together.
- Slowly pour extra virgin olive oil in & whisk to combine.
- Alternatively, you could put all vinaigrette ingredients in a mason jar & shake well.
- Dress salad as desired & enjoy your fresh bounty!
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