Cara Cara Orange Arugula Salad
This fresh arugula salad with Cara Cara oranges, shaved fennel, quinoa, toasted almonds and creamy avocado with a simple citrus vinaigrette is a delicious, simple spring salad that is perfect as a side dish or light lunch. (gluten-free, vegetarian)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: tossed
- Cuisine: American
Ingredients
Scale
- 3 oz baby arugula
- 1 cup cooked quinoa
- 2 Cara Cara oranges, segmented
- 1/2 small fennel bulb
- 3 tbsp slivered almonds, toasted
- 1/2 large avocado, diced
- 1/4 cup crumbled feta cheese
For the dressing:
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 2 tbsp orange juice (freshly squeezed or bottled)
- 1 tbsp shallot, minced
- pinch sea salt
- pinch freshly cracked pepper
Instructions
- Whisk dressing ingredients together.
- Toast the almonds on a baking sheet at 400°F for 8-10 minutes or in a dry skillet on the stove.
- Segment oranges from membranes (here's a tutorial). Thinly slice the fennel using a mandoline or very sharp knife. Dice the avocado.
- Place arugula in a serving bowl. Top with quinoa, oranges, fennel, avocado, almonds, and feta. Pour dressing on top and gently toss to coat salad evenly with dressing.
- Serve immediately.
Notes
- This salad is best served right after it is made.
- I suggest starting with half of the dressing, then adding more as needed to suit your taste.
- Fennel can be shaved either horizontally or vertically! It's easiest with a mandoline, but a sharp knife will also work.
- Save the juice that you collect from segmenting the oranges to use in the dressing!
- Omit the feta cheese for vegan and dairy-free version.
- If you can find them, Marcona almonds are lovely in this salad.
- Use any grain you like in place of quinoa, especially if you have something already cooked on hand!
Keywords: cara cara orange arugula salad
Find it online: https://livelytable.com/cara-cara-orange-arugula-salad/