Orange and Arugula Salad with Red Onion and Gorgonzola

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Something about Spring and the warmer weather that puts me in such a GREAT mood. It also makes me crave more salads, and this simple salad is a favorite of mine, I make this all the time for myself.

Something about Spring and the warmer weather that puts me in such a GREAT mood. It also makes me crave more salads, and this simple salad is a favorite of mine, I make this all the time for myself.

I love the combination of the sweet, juicy oranges mixed with the peppery arugula and the pungent taste of the creamy Gorgonzola cheese, they work together harmoniously. My husband doesn’t agree; he is not a fan of Gorgonzola at all so I usually make this for myself for lunch. If you want to make this for two or four, just multiply the ingredients. If you’re like my husband and don’t care for Gorgonzola, you could use goat cheese or feta instead.

Something about Spring and the warmer weather that puts me in such a GREAT mood. It also makes me crave more salads, and this simple salad is a favorite of mine, I make this all the time for myself.
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5 from 7 votes
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Orange and Arugula Salad with Red Onion and Gorgonzola

196 Cals 8 Protein 18.5 Carbs 10.5 Fats
Total Time: 15 mins
Yield: 1 serving
COURSE: Lunch, Salad, Side Dish
CUISINE: American
Something about Spring and the warmer weather that puts me in such a GREAT mood. It also makes me crave more salads, and this simple salad is a favorite of mine, I make this all the time for myself.

Ingredients

  • 1 small orange, peeled, and sectioned
  • 1 tsp balsamic vinegar
  • 1 tsp extra virgin olive oil
  • 1/2 tsp honey
  • salt and fresh pepper, to taste
  • 2 cups baby greens such as arugula and spinach
  • 3 tbsp crumbled gorgonzola cheese, blue cheese works great too
  • 2 - 3 slices red onion, to taste

Instructions

  • Take 2 sections of the orange and squeeze into a small bowl, whisk in the balsamic, oil, honey, salt and pepper.
  • Cut the remaining orange sections into bite sized pieces.
  • Place the baby greens on a plate, then top with cut orange pieces, sliced red onion and Gorgonzola cheese.
  • Drizzle the vinaigrette over the top and enjoy!!

Nutrition

Calories: 196kcal, Carbohydrates: 18.5g, Protein: 8g, Fat: 10.5g, Cholesterol: 20mg, Sodium: 294mg, Fiber: 4g, Sugar: 11g
WW Points Plus: 5
Keywords: Gluten Free, Under 30 Minutes, Vegetarian Meals

 

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30 comments

  1. This is my favorite salad recipe ever. The red onion and Gorgonzola flavors are so bold and really work together. 

  2. An incredible salad—the vinaigrette is spectacular! I subbed feta for the Gorgonzola, and paired it with the Korean grilled chicken and Rice-a-Roni from this site. All 3 were excellent!! My kids polished off their plates in record time and asked for seconds all around. Will definitely make it again!

  3. Delicious! I didn’t change a thing. We had it with your Maple Soy Salmon. Excellent meal.

  4. Excellent refreshing salad.. Great choice and combination.
    Thankyou for sharing.
    Sakanudo

  5. I use your recipes all the time so thank you! I’ve never left a review but this salad was Soooo Good I just had to let everyone know! Perfect just the way the recipe is written. Probably my favorite salad ever lol. 

  6. Best salad I’ve ever made. I added half a can of tuna, no mayo, for extra protein. Went really well with a glass of red wine.

  7. Delicious! Easy recipe will be my go to for now on! Thanks Gina!

  8. This was SO GOOD! I would pay for this salad! I used a blood orange and that was nice too, didny bother to juice any of it because maybe I didn’t read the instructions first. I think it would be even more amazing with a few candied walnuts on it! Seriously, yum!!

  9. This was a perfect lunch! Used blood orange and dressing was delicious without adding honey. I don’t like raw onion so I dry-cooked (no oil added) a quarter onion and added that in. My brand of Gorgonzola was higher in calories so I used 2 instead of 3 tbsp. So happy I stumbled upon your recipe. I will make this again and again.