Bright Orange Salad with Arugula and Cinnamon Sugar Pepitas


Speedy, bright and rather lively, this salad is a nice accompaniment to grilled or roasted beef, or serve it as a starter course.  If you don’t have time to make the Cinnamon Sugar Pepitas, toss in a handful of toasted slivered almonds for crunch. 

6 oranges
Kosher salt and freshly ground black pepper
1/4 tsp. – 1/2 tsp. red pepper flakes
2 tsp. honey
1/4 cup good olive oil
2 cups 4 Star Hydroponics arugula, tough stems trimmed, rough chop
1/3 cup Cinnamon Sugar Pepitas

To prepare oranges for salad, slice off tops and bottoms of each orange, exposing some of the fruit.  Working your way around each orange, slice off the peeling, removing the white pith and a thin layer of fruit (if needed) with each slice, until you have completely peeled each orange and no pith remains.  Use a paring knife as you slice between the membranes of each orange, catching the juice in your bowl, freeing each orange segment into the bowl as well. Check for any pits that may have dropped into the bowl, removing them as soon as you finish.

Season orange segments with salt and pepper; add red pepper flakes, honey, and olive oil and toss gently to combine.  Fold in arugula; top with pepitas just before serving.

Now You’re Cookin’,
Chef Alli

For other tasty salads that you’ll likely enjoy, try the Cucumber Jalapeno Salad with Feta OR the Apple Celery Root Slaw with Watercress!  

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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