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Vegan Orange Salad with Walnuts served
Fresh and tasty salad with orange slices, walnuts, and pomegranate

Orange & Walnut Arugula Salad

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Quick Meals Salads
The art of salads lies in the balance of flavors and textures. In this recipe, the natural peppery bitterness of arugula (glucosinolates) is counterbalanced by the sweetness of oranges and tartness of walnuts (tannins). The vinaigrette binds flavors together, aiding absorption of fat-soluble vitamins.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 20 mins
🍽️ Servings 2 servings
🔥 Calories 280 kcal
🌍 Cuisine International, Mediterranean

Ingredients

Equipment Needed

  • Sharp knife for segmenting
  • Skillet for toasting
  • Small bowl and whisk for dressing

Allergen Information

⚠️ Tree Nuts (Walnuts)

Instructions

1 ✓

Wash arugula and spin completely dry.

Tip: Water on surface dilutes oily dressing and prevents it from sticking.
2 ✓

Toast walnuts in a dry skillet over medium heat. Watch the smell: pour onto cold plate immediately when they smell nutty.

Tip: If left in hot pan, they can burn from residual heat.
3 ✓

Segment (supreme) the oranges: cut off peel including white pith, then cut wedges from between membranes. Only pure fruit flesh goes into salad.

Tip: Catch the dripping juice while cutting, this goes into the dressing.
4 ✓

Make emulsion: mix vinegar, reserved orange juice, salt, pepper, then whisk in oil in a thin stream.

Tip: Whisking disperses oil into droplets within acid, forming a thick sauce.
5 ✓

Layer arugula, orange wedges, pomegranate, and crunchy walnuts on plate. Drizzle with dressing right before eating.

Tip: Pomegranate acidity and crunch add another dimension to the dish.

Recipe FAQ

Why toast walnuts?
Heat activates oils in walnuts, creating new roasted aroma compounds while making texture crunchier.
How does arugula stay fresh?
Acid and salt in dressing draw water from leaves, making them wilt. So toss only immediately before serving.

Ingredients

  • 4 oz Baby Arugula
  • 2 whole Oranges (Navel or Blood)
  • 1/2 cup Walnuts
  • 1/4 cup Pomegranate Seeds
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Fresh Orange Juice (from the fruit)
  • 1 tbsp Balsamic Vinegar
  • 1 pinch Sea Salt Flakes
  • 1 pinch Freshly Ground Black Pepper