Ingredients

Scale

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

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Instructions

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.

Enjoy!