Blood Orange & Arugula Salad with Bittersweet Vinaigrette
A refreshing and elegant salad that balances the peppery arugula with the sweet-tart blood orange and a bittersweet vinaigrette inspired by Aperol's profile. This mediterranean-inspired salads ready in about 15 minutes pairs Blood orange, Arugula, Shaved Parmesan 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 150 calories and feeds 2, 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.
Ingredients
- 2 Blood orange
- 4 cups Arugula
- 1/4 cup Shaved Parmesan
- 1 tbsp Balsamic vinegar
- 1/2 tsp Dijon mustard
- 1 tsp Honey
- 3 tbsp Olive oil
- 1/2 tbsp Lemon juice
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Segment the 2 blood oranges by cutting around the membranes, then cut each segment into halves. Set aside.
- Step 2: In a small bowl, whisk together 1 tbsp balsamic vinegar, 1/2 tsp Dijon mustard, 1 tsp honey, 3 tbsp olive oil, 1/2 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
- Step 3: In a large bowl, toss 4 cups arugula with the dressing until evenly coated, then add the blood orange segments and 1/4 cup shaved Parmesan.
- Step 4: Toss gently to combine and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Blood Orange & Arugula Salad with Bittersweet Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Blood Orange & Arugula Salad with Bittersweet Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep blood orange from drying out.
Can I substitute ingredients in Blood Orange & Arugula Salad with Bittersweet Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blood Orange & Arugula Salad with Bittersweet Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Blood Orange & Arugula Salad with Bittersweet Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
