Winter dinners deserve this delicious arugula, radicchio, and orange salad. It’s an inviting blend of spicy, bitter, and sweet citrus.
I crave citrus during these dry winter months and often use it in salads to satisfy the craving. I especially like how well citrus pairs with bitter salad ingredients, such as radicchio or endive. Arugula adds peppery flavor and toasted walnuts give the salad an earthy and bitter touch.
The salad’s bright red, green, and orange ingredients provide welcome color to combat winter’s doldrums.
This salad makes two servings. You’ll have plenty of extra dressing for another salad.
Ingredients
You need the following ingredients to make this arugula, radicchio, and orange salad.
Orange Vinaigrette Ingredients
- 2 tablespoons orange juice
- 2 tablespoons champagne vinegar (or white wine vinegar)
- 1 tablespoon Dijon mustard
- 3/4 cup olive oil
- 1 teaspoon Kosher salt
- Fresh ground pepper, to taste
Salad Ingredients
- 1/3 cup raw walnuts, chopped
- 3 cups arugula (2 – 3 ounces)
- 3 cups radicchio (2 – 3 ounces), ripped into bite-size pieces
- 1 large orange, peeled and cut into small pieces
Directions
Toast the walnuts.
Preheat the oven to 350 degrees. Spread the walnuts on a baking sheet and bake them in the oven for 8 – 10 minutes, checking them often to ensure that they don’t overcook. Remove them from the oven and let them cool completely.
Make the vinaigrette.
In a small bowl, whisk the orange juice, vinegar, and mustard together until blended. Drizzle the oil into the bowl, whisking to combine the ingredients. Add the salt and pepper. Let the dressing rest a bit, so that the salt dissolves, then taste the dressing. Adjust the salt and pepper as needed.
Assemble the salad.
Add the arugula and radicchio to a salad bowl and toss them together.
Before serving, add the orange pieces and walnuts to the salad and about a third of the vinaigrette, then toss the salad. Taste a leaf and add more dressing if needed.
Enjoy!
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