Arugula Salad with Oranges, Pomegranate Seeds and Goat Cheese

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Why I Love This Recipe

Ingredients You'll Need

3/4 cup extra-virgin olive oil (use a bit less)
1/4 cup fresh lemon juice
2 tablespoons thawed frozen orange juice concentrate (use a bit more)
3/4 teaspoon coarse salt
1/2 teaspoon ground black pepper
5 oranges
14 ounces arugula (about 16 cups)
3/4 cup pomegranate seeds or dried cranberries (you can never have too many pomegranate seeds)
1 5.5-ounce package soft fresh goat cheese, crumbled (about 1 cup)
1/3 cup finely chopped red onion


Whisk first 5 ingredients in bowl to blend. (Can be made 1 day ahead. Chill. Bring to room temperature and rewhisk before using.)

Cut off peel and white pith from oranges. Cut oranges into 1/4- to 1/2-inch-thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl. Add remaining ingredients and toss to combine. Toss salad with enough dressing to coat and serve.

This recipe is from Bon Appetit, November 2002. My friend Michelle and I made this for Thanksgiving that year and it has become a favorite in my household. We usually just use mixed greens instead of arugula.

If you don't know how to easily section an orange, check out this great website...

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