Arugula, Red Onion, and Orange Salad with Orange-Curry Vinaigrette Recipe

Arugula, Red Onion, and Orange Salad with Orange-Curry Vinaigrette Recipe

  • 1 cup fresh orange juice
  • 1 small clove garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon light sesame oil or vegetable oil
  • 1 teaspoon curry powder, or to taste
  • 1/4 teaspoon salt
  • 2 navel oranges
  • 1/2 medium red onion, thinly sliced
  • 4 cups arugula leaves, loosely packed
  1. Bring the orange juice to a boil in a small saucepan and reduce it to 1/3 cup, about 10 minutes.
  2. Transfer the orange juice to a small bowl. Whisk in the garlic, vinegar, oil, curry, and salt. Set aside.
  3. Using a serrated knife, cut the peel off the top and bottom of each orange. Set each on end and remove the outer skin and pith. Cut crosswise into 1/4 inch-thick rings.
  4. Place the onion and arugula in a medium salad bowl and top with the oranges. Toss with the vinaigrette, and serve.
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