Orange Arugula Salad

I love making salads that are satisfying and filled with delicious and nutritious ingredients. It is always fun to play around with different flavors, ingredients, and dressings.

This Orange Arugula Salad is definitely a favorite. It is fresh, hearty, and filled with flavor!

Sharp, peppery arugula is the base of the salad. I add brown rice and fresh green beans to make the salad more filling. Top with orange slices, avocado, pistachios, and creamy feta cheese! So colorful and vibrant!

Now for the dressing, it is sweet, tangy, and easy to whisk together! Toss and you have an AMAZING salad that can be served as a main dish or side dish. It is perfect for easy lunches or a light dinner! I love taking this salad to potlucks and parties because it always gets rave reviews!

Salad Ingredients

• Green beans– washed, trimmed, and cut into 1-inch pieces
• Arugula– bright and peppery!
• Cooked brown rice– cooled to room temperature. You can make the rice in advance!
• Oranges– peeled and sliced into thin rounds or segments.
• Avocado– sliced.
• Pistachios– for a nice crunch!
• Feta cheese– crumbled. I recommend buying a block of feta and crumbling it yourself.

Dressing Ingredients

• Oil– you can use olive oil or avocado oil.
• Rice wine vinegar– acidic and slightly sweet.
• Lemon juice– use fresh lemon juice.
• Green onion– sliced.
• Dijon mustard– to help emulsify the dressing.
• Honey– to sweeten the dressing.
• Garlic-minced.

How to Make Orange Arugula Salad

• First make the dressing, in a small bowl, combine the oil, rice wine vinegar, lemon juice, green onion, Dijon mustard, honey, garlic, salt, and pepper. Whisk until well combined. You can also put all the ingredients in a jar with a tight lid and shake. Set the dressing aside.

• Bring a large pot of salted water to a boil. Add the green beans and cook for 3 to 4 minutes or until green beans are tender but still crisp. Don’t overcook.
• Drain the green beans and put in a large bowl of ice water. Let them sit in the ice bat for 5 minutes. Drain well and pat dry.

• In a large serving bowl, add the arugula, brown rice, oranges, avocado, pistachios, feta cheese, salt, and black pepper.
• Drizzle with dressing and gently toss until combined. Serve immediately.

Variations

• Any greens will work with this salad. Kale, spinach, romaine lettuce, or mixed greens.
• Instead of brown rice you can your favorite rice or a different grain like quinoa, farro, couscous, or orzo.
• Any nut will work in this salad. Almonds, pecans, candied pecans, or walnuts.
• If you need the salad to be vegan or dairy-free you can omit the cheese. You can also use a different cheese like goat cheese or Parmesan cheese.
• Sometimes I add in pomegranate arils for a burst of color and flavor.

Serving Suggestions

This salad is super satisfying and can be a meal, but if you would like to serve it as a side dish, here are some recipes that pair well with it.

• Lemon Butter Chicken
• Easy Skillet Chicken Thighs
• Lemon Spaghetti
• Pistachio Crusted Baked Salmon
• Beef and Broccoli
• Honey Mustard Chicken

Storing Tips

• After you assemble, dress, and toss the salad, it is best the day it is made.
• You can prep the ingredients in advance and store them in individually in the refrigerator.
• The dressing will keep in a jar or airtight container for up to 5 days. Whisk before using.
• You can blanch the green beans and store them in an airtight container for up to 5 days.
• Cook the rice and store it in an airtight container for up to 5 days.

More Salad Recipes

• Citrus Salad
• Simple Arugula Salad
• Simple Kale Salad
• Beet Salad
• Sesame Ginger Rice Salad
• Easy Spinach Salad
• Shaved Brussels Sprouts Salad
• Easy Quinoa Salad

Find more Salad Recipes Here!

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Salads

Orange Arugula Salad

5 from 4 votes

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Cuisine American

Servings 8

Cook ModePrevent your screen from going dark

Ingredients  

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For the Dressing:

• 1/4 cup olive oil or avocado oil
• 3 tablespoons rice wine vinegar
• 1 tablespoon fresh lemon juice
• 1 green onion, sliced
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1 clove garlic
• Kosher salt and black pepper, taste

For the Salad:

• 2 cups fresh green beans, washed, trimmed, and cut into 1-inch pieces
• 6 cups baby arugula
• 2 cups cooked brown rice, cooled to room temperature
• 2 large oranges, peeled and sliced into thin rounds or segments
• 1 large avocado, sliced
• 1/2 cup shelled pistachios
• 1/3 cup crumbled feta cheese
• Kosher salt and black pepper, to taste

Instructions 

• First make the dressing, in a small bowl, combine the oil, rice wine vinegar, lemon juice, green onion, Dijon mustard, honey, garlic, salt, and pepper. Whisk until well combined. You can also put all the ingredients in a jar with a tight lid and shake. Set the dressing aside.
• Bring a large pot of salted water to a boil. Add the green beans and cook for 3 to 4 minutes or until green beans are tender but still crisp. Don’t overcook. Drain the green beans and put in a large bowl of ice water. Let them sit in the ice bat for 5 minutes. Drain well and pat dry.
• In a large serving bowl, add the arugula, brown rice, oranges, avocado, pistachios, feta cheese, salt, and black pepper.
• Drizzle with dressing and gently toss until combined. Serve immediately.

Nutrition

Calories: 248kcal, Carbohydrates: 23g, Protein: 5g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 6mg, Sodium: 90mg, Potassium: 425mg, Fiber: 5g, Sugar: 6g, Vitamin A: 730IU, Vitamin C: 27mg, Calcium: 97mg, Iron: 1mg

Keywords arugula, orange