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.
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’,
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