Aperol-Infused Orange Salad with Arugula and Walnuts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, citrus-forward salad with a bittersweet Aperol vinaigrette, arugula, and toasted walnuts for a crisp, zesty finish. This Italian-inspired salad recipe, ready in about 15 minutes, pairs Aperol, Extra virgin olive oil, Lime juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Italian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp Aperol, 2 tbsp olive oil, 1 tbsp lime juice, and 1 tsp honey until emulsified. Set aside.
  2. Step 2: Toss 4 cups arugula with 1/4 cup pomegranate seeds and 1 medium orange segments in a large bowl. Fold in the Aperol vinaigrette until coated.
  3. Step 3: Sprinkle 1/4 cup toasted walnuts over the top and serve chilled.

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