Arugula Salad with Roasted Shallot-Orange Vinaigrette Recipe

Arugula Salad with Roasted Shallot-Orange Vinaigrette

Arugula Salad with Roasted Shallot-Orange Vinaigrette Recipe
Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 | Vegetarian diet


Arugula Salad with Roasted Shallot-Orange Vinaigrette
Arugula Salad with Roasted Shallot-Orange Vinaigrette

Arugula Salad with Roasted Shallot-Orange Vinaigrette is a vibrant and refreshing dish that combines the peppery taste of fresh arugula with the sweet and tangy flavors of orange and roasted shallots. This salad is perfect for those who appreciate a gourmet touch in their meals, offering a sophisticated blend of flavors and textures. Whether you're looking to impress guests at a dinner party or simply want to enjoy a healthy and delicious meal, this recipe is sure to delight.


The origins of arugula salad can be traced back to the Mediterranean region, where arugula has been a staple green for centuries. The addition of citrus fruits like oranges to salads is also a Mediterranean tradition, celebrated for bringing a fresh and vibrant flavor to dishes. The roasted shallot-orange vinaigrette is a modern twist, combining traditional ingredients in a new and exciting way. This recipe is a testament to the timeless appeal of Mediterranean cuisine, while also embracing contemporary culinary trends.


How to prepare

  1. 1. Prepare the dressing: In a medium bowl, combine shallots, garlic, vinegar, and orange peel. Whisk the ingredients together until well blended. Slowly add olive oil while whisking continuously until the dressing becomes smooth. Season with salt and pepper to taste. Set aside.
  2. 2. Assemble the salad: Place arugula in a serving bowl. Pour the prepared dressing over the arugula and toss gently to coat the leaves. Divide the salad among serving plates and garnish with orange segments and red onion slices.


  • For a sweeter dressing, substitute the balsamic vinegar with honey or maple syrup.
  • Add toasted nuts or seeds (such as walnuts or pumpkin seeds) for a crunchy texture.
  • Incorporate other citrus fruits like grapefruit or lemon for a different flavor profile.

Cooking Tips & Tricks

To achieve the best flavor and texture in your Arugula Salad with Roasted Shallot-Orange Vinaigrette, consider the following tips:

- Roast the shallots until they are caramelized to deepen their sweetness.

- Use a high-quality extra virgin olive oil for the dressing to enhance the flavor.

- Segment the oranges over a bowl to catch any juices, which can be added to the dressing for extra citrusy zing.

- Gently toss the arugula with the dressing to avoid bruising the leaves.

Serving Suggestions

This salad can be served as a light and refreshing starter or side dish. It pairs beautifully with grilled fish or chicken for a complete meal. For a vegetarian option, consider adding goat cheese or chickpeas for additional protein.

Cooking Techniques

Roasting the shallots is a key technique in this recipe, as it enhances their natural sweetness and adds depth to the vinaigrette. Whisking the dressing ingredients slowly ensures a smooth and emulsified vinaigrette.

Ingredient Substitutions

If arugula is not available, baby spinach or mixed greens can be used as alternatives.

- Red wine vinegar can replace white wine vinegar for a slightly different taste.

- Any citrus-based fruit spread can be used in place of the specified fruit spread to vary the flavor.

Make Ahead Tips

The roasted shallot-orange vinaigrette can be prepared in advance and stored in the refrigerator for up to a week. Assemble the salad just before serving to maintain the freshness and crispness of the arugula.

Presentation Ideas

Serve the salad on a large platter and garnish with additional orange segments and a sprinkle of freshly cracked black pepper for an elegant presentation. Drizzle the vinaigrette artistically for added visual appeal.

Pairing Recommendations

This salad pairs wonderfully with white wines such as Sauvignon Blanc or Pinot Grigio, which complement the citrusy flavors of the dressing. For a non-alcoholic option, consider a sparkling water with a squeeze of fresh orange or lemon.

Storage and Reheating Instructions

It is best to enjoy this salad fresh. However, any leftover salad should be stored in an airtight container in the refrigerator and consumed within 1-2 days. The dressing can be stored separately for up to a week.

Nutrition Information

Calories per serving

A serving of Arugula Salad with Roasted Shallot-Orange Vinaigrette contains approximately 200-250 calories, making it a light and healthy option for a meal or side dish.


This salad is relatively low in carbohydrates, with the primary sources being the fruit spread and the oranges. The total carbohydrate content will vary depending on the specific type of fruit spread used, but on average, a serving of this salad contains approximately 15-20 grams of carbohydrates.


The majority of the fat in this recipe comes from the olive oil used in the vinaigrette. Olive oil is rich in monounsaturated fats, which are considered heart-healthy. Each serving of this salad contains roughly 14 grams of fat, the majority of which are healthy fats.


Arugula Salad with Roasted Shallot-Orange Vinaigrette is not a high-protein dish, as the main ingredients are vegetables and fruit. However, the salad does provide a small amount of protein from the arugula. Each serving contains approximately 2-3 grams of protein.

Vitamins and minerals

This salad is an excellent source of vitamins A and C, thanks to the arugula and oranges. Arugula is also rich in calcium and potassium, while the shallots and garlic provide beneficial antioxidants and minerals.


This recipe is free from most common allergens, including gluten, dairy, nuts, and soy. However, those with sensitivities to alliums (such as shallots and garlic) should exercise caution.


Overall, Arugula Salad with Roasted Shallot-Orange Vinaigrette is a nutritious and flavorful dish. It is low in carbohydrates and calories, contains healthy fats, and is packed with vitamins and minerals. It is also allergen-friendly, making it suitable for a wide range of dietary preferences.


Arugula Salad with Roasted Shallot-Orange Vinaigrette is a delightful dish that combines the peppery flavor of arugula with the sweetness of roasted shallots and the tanginess of orange. It is nutritious, easy to prepare, and can be customized to suit various dietary needs and preferences. Whether served as a starter, side, or light main course, this salad is sure to impress with its sophisticated flavors and elegant presentation.

How did I get this recipe?

I can still picture the first time I came across this recipe for Arugula Salad with Roasted Shallot-Orange Vinaigrette. It was a beautiful summer day, and I was visiting my dear friend Margaret in her quaint little cottage by the sea. Margaret was known for her fabulous garden, overflowing with fresh herbs and vibrant vegetables. As we sat in her sunlit kitchen, sipping tea and catching up on old times, Margaret suddenly jumped up with excitement.

"I have a new recipe to share with you, my dear," she exclaimed, her eyes sparkling with delight. "It's a refreshing arugula salad with a roasted shallot-orange vinaigrette that will tickle your taste buds and transport you to a culinary paradise."

I watched with curiosity as Margaret began to gather the ingredients for the salad. She plucked fresh arugula leaves from her garden, their peppery aroma filling the air. She then reached for a shallot, slicing it into thin rounds before drizzling it with olive oil and placing it in the oven to roast. The sweet scent of caramelized shallots wafted through the kitchen, mingling with the zesty fragrance of oranges.

As Margaret tossed the arugula with the roasted shallots, she explained how she had learned the recipe from a renowned chef during her travels in Italy. She described the chef's meticulous attention to detail, his passion for using only the freshest ingredients, and his unwavering commitment to creating dishes that were both delicious and nutritious.

I listened intently as Margaret shared the chef's tips and tricks for preparing the perfect vinaigrette. She squeezed fresh orange juice into a bowl, adding a splash of balsamic vinegar, a drizzle of honey, and a pinch of salt and pepper. She then whisked the ingredients together, creating a velvety dressing that glistened like liquid gold.

As we sat down to enjoy our salad, I savored each bite, the flavors dancing on my tongue in perfect harmony. The peppery arugula provided a bold contrast to the sweet and tangy vinaigrette, while the roasted shallots added a depth of flavor that was simply divine. I couldn't believe how such simple ingredients could come together to create such a masterpiece.

From that day on, the recipe for Arugula Salad with Roasted Shallot-Orange Vinaigrette became a staple in my culinary repertoire. I would make it for family gatherings, dinner parties, and quiet meals at home, each time relishing in the memories of that day in Margaret's kitchen by the sea.

Over the years, I have added my own twist to the recipe, experimenting with different variations and substitutions. I have swapped out the arugula for spinach or kale, the oranges for grapefruits or blood oranges, and the shallots for red onions or garlic. Each iteration has been met with rave reviews from friends and family alike, but the original recipe will always hold a special place in my heart.

As I sit here now, reminiscing about that fateful day in Margaret's kitchen, I am filled with gratitude for the experiences and people that have shaped my love of cooking. The recipe for Arugula Salad with Roasted Shallot-Orange Vinaigrette is more than just a dish to me – it is a reminder of the joy and passion that food can bring into our lives, and the memories we create when we gather around the table to share a meal with loved ones.

So as I prepare to pass on this recipe to future generations, I do so with a heart full of love and a soul brimming with stories. May this salad bring you as much joy and delight as it has brought me, and may you always remember the magic that can be found in a simple dish made with love.


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