Arugula Salad with Blood Orange Vinaigrette

Roasted Red Pepper Soup
March 1, 2018

Arugula Salad with Blood Orange Vinaigrette


Arugula salad with blood orange vinaigrette

Prep Time: 20 mins

Cook Time: 5-8 mins

Serves: 4



  • 2 medium tortillas
  • 1 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1 tbsp soy sauce

Marinated onions:

  • 2 cups water
  • 1 tbsp salt
  • 3 tbsp balsamic vinegar
  • 1 medium red onion


  • 5-6 cups arugula
  • 2 cups mixed sprouts
  • 1 green apple
  • 1/2 pomegranate
  • 1 cup walnut


  • 2 tbsp balsamic vinegar
  • ½ cup blood orange juice
  • 2 tbsp olive oil


  1. Preheat oven to 390 degrees F (200 degrees C).
  2. In a small bowl whisk together 1 tbsp nutritional yeast, 1 tbsp olive oil and 1 tbsp soy sauce.
  3. Cut the tortillas into 8 equal pieces and coat them with the mixture. Place the tortilla pieces on a single layer on a baking sheet and bake for 5-8 minutes or until golden brown.
  4. While the tortilla chips are baking, prepare the pickled onions. Peel and thinly slice the red onion into approximately 1/4-inch rings. Coat them with 1 tbsp salt and wait until the onions are tender. Wash off the salt. Mix together 2 cups water and 3 tbsp balsamic vinegar and stir in the onions.
  5. For the vinaigrette whisk together the juice of half a blood orange, 3 tbsp olive oil and 2 tbsp balsamic vinegar.
  6. Heat walnuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until golden brown and smell toasted. Let them cool.
  7. Slice up the green apple, prepare the pomegranate and you are ready to serve the salad.
  8. You can mix together every ingredient, except the tortilla chips and serve in bowls, but if you want the salad to look more fancy, layer the ingredients however you want.