Arugula Salad With Grape, Blood Orange, & Goat Cheese Recipe

Name: Arugula Salad With Grape, Blood Orange, & Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Dressing; 1 ounce Hazelnuts, Crushed/Ground into a fine flour/powder (You may also buy hazelnut flour if it already exists); 1 tablespoon White Wine Vinegar; 1 tablespoon Honey; Juice from 1/4 of one small lemon; 1 tablespoon Olive Oil, Optional. You may also use an additional TBSP of water in place of this, if you would prefer less fat.; 2 tablespoons Water; For the Salad; 10 ounces Arugula; 5 ounces Red Seedless Grapes, Chopped in fourths; 1 Medium Blood Orange, Peeled, Chopped; 15 Hazelnuts, Halved or Chopped, Optional for crunchy texture, but recommended; 2.5 ounces Goat Cheese, Crumbled; Additional protein as desired, optional.

Servings: persons

For the Dressing
1 ounce Hazelnuts, Crushed/Ground into a fine flour/powder (You may also buy hazelnut flour if it already exists)
1 tablespoon White Wine Vinegar
1 tablespoon Honey
Juice from 1/4 of one small lemon
1 tablespoon Olive Oil, Optional. You may also use an additional TBSP of water in place of this, if you would prefer less fat.
2 tablespoons Water
For the Salad
10 ounces Arugula
5 ounces Red Seedless Grapes, Chopped in fourths
1 Medium Blood Orange, Peeled, Chopped
15 Hazelnuts, Halved or Chopped, Optional for crunchy texture, but recommended
2.5 ounces Goat Cheese, Crumbled
Additional protein as desired, optional.

1
Crush hazelnuts into flour using a coffee grinder and set aside. (To crush the hazelnuts you can also use a mortar and pestle, or blender, but the coffee grinder will work best in this case due to the small amount of nuts needed, plus their size and texture.)
2
Add white wine vinegar, lemon juice, and honey to a small pot or stove-safe measuring cup over low heat.
3
Stir until honey dissolves and becomes liquid.
4
Add the crushed hazelnuts, and stir until smooth.
5
Remove from heat, and add olive oil (if being used) and water.
6
Cool before enjoying.
7
Combine arugula, chopped grapes, chopped blood orange, halved hazelnuts, and crumbled goat cheese to a bowl.
8
Lightly toss to evenly combine.
9
Add cooled dressing, mix, and enjoy.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 14 ingredients. The key ingredients include: For the Dressing, 1 ounce Hazelnuts, Crushed/Ground into a fine flour/powder (You may also buy hazelnut flour if it already exists), 1 tablespoon White Wine Vinegar, 1 tablespoon Honey, and more.

Yes, Arugula Salad With Grape, Blood Orange, & Goat Cheese falls under the Salads category and is a great choice for this type of meal.

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

Arugula Salad With Grape, Blood Orange, & Goat Cheese

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