SATSUMA ORANGE & ARUGULA SALAD RECIPE

By Lindsea Dragomir

During the holiday months, I discovered my new love for Satsuma oranges and came up with this vibrantly refreshing salad. Incidentally, I think Santsuma oranges are so beautiful.


Each winter, when Satsumas are in season, I enjoy their tart, zingy flavor as much as possible. I also take full advantage of their beautiful gnarled leaves to decorate with. I like to tuck the leaves in places in need of a touch of nature and fresh greenery, such as picture frames, wreaths, candle bases, or anywhere!

Satsuma Oranges also lend a unique bite to salads. For a delicious, tasty twist on salad, citrus is amazing. From clementine’s, tangerines, or oranges, they work fantastically and liven up even the most ordinary salad. Alternatively, I have also used apples, yum!
Ingredients
  • 5 oz. baby Arugula
  • 2 oz. broccoli sprouts
  • 2 Satsuma oranges, segmented
  • 1/2 cup slivered almonds
  • 1/2 cup dried cranberries
  • 1/4 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 2 Tbsp. Satsuma orange juice
  • 2 Tbsp. minced shallot
  • 1 tsp. raw honey
  • sea salt and pepper to taste
Directions
  • Combine salad ingredients in large bowl and toss to combine; set aside.
  • In a small bowl, whisk vinegar, orange juice, shallot, honey and salt together.
  • Slowly pour extra virgin olive oil in & whisk to combine.
  • Alternatively, you could put all vinaigrette ingredients in a mason jar & shake well.
  • Dress salad as desired & enjoy your fresh bounty!
You might also be interested in...
LaFleur Magazine inspires women to live a passionate life and connects community.