Blood Orange Arugula Salad with Tricolor Quinoa

28 March, 2017
arugula salad chicago

As citrus season is drawing to a close, I knew I had to take advantage of these gorgeous blood oranges while I still could.  These beauties are red inside from anthocyanin, the same pigment that is in raspberries.  They’re a little sweet, a little tart, and a little bit berry-like.

A couple things to note when buying citrus fruit:

salad chef chicago

If you’re going to use up the fruit quickly, it’s ok to leave it on the counter for a few days.  If you’re juicing it, the fruits work best at room temperature.  If you’re not planning on using your oranges right away, they’ll stay good in the fridge for two weeks.  Store them in the produce drawer for good air flow. They’re in season January through March.

Since I’ve been on a little bit of a salad kick lately after my visit to Gotham Greens. I knew these blood oranges would go perfectly with some peppery arugula and a little feta.  I threw in some chickpeas and tricolor quinoa for a little extra nutritional value.  

I have always made my own salad dressing.  Nothing from the bottle will ever compare to something you make from scratch.  It’s super easy, too! 

Blood Orange Arugula salad with TriColor Quinoa

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 0:30
Serves 2


  • 5 cups (packed) arugula (about 3 ounces)
  • 1/4 cup crumbled feta
  • 2 blood oranges, sectioned
  • 1 cup tricolor quinoa, cooked and cooled
  • 1/2 cup chickpeas, rinsed and drained

What you need for the dressing: 

·         1/2 teaspoon finely grated blood orange zest

·         3/4 cup freshly squeezed blood orange juice (from 3 to 4 medium oranges)

·         2 tablespoons freshly squeezed lemon juice

·         2 tablespoons finely chopped shallots

·         2 teaspoons whole-grain mustard

·         1 teaspoon kosher salt

·         1/2 teaspoon freshly ground black pepper

·         3/4 cup vegetable oil


For the dressing: Put all the ingredients in a blender and blend to combine.

Combine arugula, quinoa, chickpeas and cheese in large bowl. Remove peel and white pith from oranges with a small pairing knife. Cut between orange membranes to release segments into bowl with arugula and cheese.  Pour dressing over the salad and toss to blend. Season with salt and pepper.



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1 Comment

  • Reply 28 September, 2017 at 12:39 pm

    I could not find kumquats so I added 1 extra ‘regular orange’ and also added light feta and lined my salad bowl with fresh spinach.

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