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Vibrant Orange & Arugula Salad

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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


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.


STORAGE SUGGESTIONS: If you intend to have leftover salad, store the salad and dressing separately, and toss individual portions just before serving.

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.

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