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Citrus and Arugula Salad with Cranberry Dressing

by Livestrong_Recipes  |  Oct 23, 2018

Citrus and Arugula Salad with Cranberry Dressing
Photo Credit: Jackie Newgent, RDN.
  1. PREP
  2. 12 m
  • COOK
  • 0 m
  • 12 m

This salad is loaded with amazing appeal, including peppery baby arugula, refreshing orange rounds, fruity cranberry dressing, fragrant mint leaves and crunchy almond slices.



  • 2 Orange
  • 1/2 cup Whole Berry Cranberry Sauce
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp White Wine Vinegar
  • 1 tsp Ginger Root
  • 3/4 tsp ground black pepper
  • 1/2 tsp sea salt
  • 8 oz Organic Baby Arugula
  • 15 leaf fresh mint leaves
  • 1/4 cup Sliced Natural Almonds


1 Grate the peel of the oranges; set aside the zest. Cut away the remaining peel of the oranges. Thinly slice 1 1/2 of the oranges crosswise into thin rounds, removing any seeds; set aside.
2 Add the remaining 1/2 peeled orange and any residual juices to a blender along with the cranberry sauce (try Livestrong’s Sweet-Tart Cranberry Sauce), olive oil, vinegar, ginger, black pepper, salt, and 1/2 teaspoon of the orange zest (or to taste). Cover and puree.
3 Arrange the arugula onto a large platter. Top with the sliced oranges. Drizzle with half of the cranberry vinaigrette and serve the rest on the side. Sprinkle with the mint and almonds (preferably toasted). (NOTE: Use remaining orange zest for flavoring other parts of the meal.)