Our Big Family Kitchen

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Arugula Salad with Oranges, Pomegranate, and Goat Cheese

By Kate (Sundy) Edwards

Ingredients

  • Dressing

    3/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons thawed frozen orange juice concentrate
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper

  • Salad

    5 oranges
  • 14 ounces arugula (about 16 cups)
  • 3/4 cup pomegranate seeds or dried cranberries
  • 1 5.5-ounce package soft fresh goat cheese, crumbled (about 1 cup)
  • 1/3 cup finely chopped red onion

Method

  1. Make the dressing

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

  2. Make the salad

    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.