How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Arugula Endive, and Orange Salad?

You need 7 ingredients. The key ingredients include: 2 navel oranges, peeled, quartered, and sliced (see below), plus 3 tablespoons fresh orange juice, 2 tablespoons red-wine vinegar, 1 tablespoon whole-grain mustard, 2 tablespoons olive oil, and more.

Is Arugula Endive, and Orange Salad suitable as salads?

Yes, Arugula Endive, and Orange Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Arugula Endive, and Orange Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula Endive, and Orange Salad Recipe

Name: Arugula Endive, and Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 navel oranges, peeled, quartered, and sliced (see below), plus 3 tablespoons fresh orange juice; 2 tablespoons red-wine vinegar; 1 tablespoon whole-grain mustard; 2 tablespoons olive oil; Coarse salt and ground pepper; 1 1/2 pounds arugula (3 to 4 bunches), washed well; 1 pound Belgian endive (4 to 6 heads), sliced crosswise 1/2 inch thick

Fresh, crisp and full of flavor — this Arugula Endive, and Orange Salad is a must-try. Made with oranges, red-wine vinegar, whole-grain mustard and oliv…

This Arugula Endive, and Orange Salad relies on simple, everyday ingredients such as red-wine vinegar, whole-grain mustard and olive oil. It comes together quickly and makes 4 servings, at about 94 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

2 navel oranges, peeled, quartered, and sliced (see below), plus 3 tablespoons fresh orange juice
2 tablespoons red-wine vinegar
1 tablespoon whole-grain mustard
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds arugula (3 to 4 bunches), washed well
1 pound Belgian endive (4 to 6 heads), sliced crosswise 1/2 inch thick

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
94 kcal
Category
Salads

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