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Citrus and Arugula Salad with Cranberry Dressing

by Livestrong_Recipes  |  Nov 2, 2015

Citrus and Arugula Salad with Cranberry Dressing
  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. Recipe and image courtesy of Jackie Newgent, RDN.



  • 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.)