Orange Arugula Salad with Currants and Blood Oranges

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Beautiful blood oranges accent this sensational salad, featuring currants, cumin and turmeric. The dressing is simple and versatile (try it on spinach or baby greens, with chicken or fish) and can be made a day or two in advance. If currants are unavailable, substitute golden raisins.

Serves: 4
Difficulty: easy
Prep time: 10 min
Diet: gluten-free, vegetarian


5 ea navel oranges
2 ea blood oranges
4 T shallots
1 T lemon juice, fresh
2 t ground cumin
1/2 t ground turmeric
1/4 t salt
1/4 t pepper, freshly ground
1/2 c extra virgin olive oil
8 oz arugula
1/4 c currants or golden raisins


Zest two oranges. Peel and section both varieties of oranges over a bowl to catch all the juice, squeezing the juice from the pith. Peel and cut the shallot into fine slivers. Combine shallots, orange juice, lemon juice, cumin, turmeric, salt, pepper and olive oil and whisk to form a dressing; there will be extra dressing. Toss the arugula with enough dressing to moisten and arrange on a platter, garnished with currants, orange sections and zest. Drizzle with more dressing, if desired.

Use excess dressing for more salads; may substitute other types of citruses for blood and navel orange segments.