Citrus Arugula & Burrata Salad

Arugula, Citrus & Burrata Salad



  • 1 orange, juiced
  • 2 Tbsp apple cider vinegar
  • 1Tbsp honey
  • 2 tsp Dijon mustard
  • ¼ cup extra-virgin olive oil
  • salt and black pepper, to taste


  • 1 valencia orange, peeled and sliced
  • 1 grapefruit, peeled and sliced
  • 5 oz mixed baby greens
  • 1 shallot, thinly sliced
  • ⅓ cup dried cranberries, optional
  • 2 oz goat cheese, crumbled
  • 1 avocado, pitted and sliced



  • Mix all ingredients in a mason jar or small bowl until well combined.


  • Cut off rind and pith from oranges. Slice crosswise. Set aside.
  • In a large bowl, toss together greens, half the orange slices, shallot, and goat cheese.
  • Drizzle in just enough dressing to coat; do not soak. Reserve extra dressing.
  • Arrange remaining orange slices and avocado on top. Serve with extra dressing on the side. Enjoy!

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