Kitchen notes · a little help before you start
Orange and Arugula Salad with Red Onion and Gorgonzola
Juicy orange and tangy Gorgonzola make this salad especially appealing, with peppery greens underneath. The honeyed vinaigrette catches a little fresh orange juice, carrying that sweetness through the leaves. A forkful with cheese and citrus gives you a pleasing mix of soft and crisp bites.
- Total
- 15 min
- Original yield
- Serves 1
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch · Sides
- Cuisine
- American
- Preparation & total time
- Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Use orange in the dressing
Squeeze two orange sections into the dressing bowl before whisking in the vinegar, oil and honey.
2. Cut the remaining fruit
Cut the rest of the orange into bite-sized pieces so it can sit among the greens.
3. Assemble before drizzling
Place the greens and toppings on the plate before drizzling the vinaigrette across the salad.
Get to know the ingredients
Orange
Peel and section the orange first, dividing the sections between the dressing juice and the salad pieces.
Cheese
Use crumbled Gorgonzola or blue cheese so its tangy pieces distribute among the orange and greens.
Red onion
Use sliced red onion to taste, arranging it over the baby greens with the other toppings.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 1. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Orange and Arugula Salad with Red Onion and Gorgonzola
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Vinaigrette over the plate
Drizzle the orange balsamic vinaigrette over the assembled greens, fruit, onion and cheese just before serving.
A little more help as you go
Whisk until combined
Whisk the honey with orange juice, balsamic and oil so the sweetness blends through the dressing.
Season the vinaigrette
Add salt and fresh pepper to the dressing bowl before whisking it over the salad toppings.
A few questions you might have
Can I use spinach?
Yes, baby spinach is one of the suggested baby greens, along with arugula for the salad base.
Is all the orange squeezed?
Only two sections provide juice for the dressing; the remaining sections are cut into salad pieces.
Does the cheese go into the dressing?
Crumble the cheese over the plated greens with the orange and onion before adding vinaigrette.
Is the honey added to the fruit?
Whisk it into the dressing with the orange juice, vinegar and oil to sweeten the whole plate.
Can blue cheese replace Gorgonzola?
Yes, blue cheese is an explicit alternative; use it crumbled among the salad toppings.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: skinnytaste.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
