Blood Orange arugula salad with pine nut & Goat Cheese2015-02-02T20:21:18+00:00

Blood Orange arugula salad with pine nut & Goat Cheese

Do you ever get bored and say, I really just want to design something that looks beautiful and tasty? For some reason, the mood struck and I wanted to make an easy salad. This was something that was fast and a feast for the eyes. It actually reminds of summer in every way and while Boston was having the worst winter of it’s historical life, my plate looked delightful. This has the bare minimum dressing and is a colorful mix of flavor – very healthy and also hearty. Blood oranges always remind me of a sunset on a plate. It’s a great dish to accompany fish or chicken. If you want to get creative – here’s your chance to have fun.


  • 1 blood orange (reserve some juice for dressing)
  • 1 large ruby red grapefruit (reserve some juice for dressing)
  • 1 granny smith apple, thinly sliced
  • red seedless grapes sliced in half
  • 1 small package of goat cheese
  • 1 container of mascarpone cheese (mix 2 tablespoons of goat cheese + 1 teaspoon of mascarpone until smooth)
  • 1 small bunch of pea tendrils (Wholefoods in the herb section)
  • 1 small cucumber, sliced lengthwise
  • handful of pine nuts toasted lightly in pan (brings out nuttiness)


  • 1-2 teaspoon olive oil
  • 1 teaspoon champagne vinegar
  • 2 teaspoons grapefruit juice
  • 1 teaspoon blood orange juice (or pomegranate juice if you have it)
  • salt and pepper
  • Toss in bowl, then plate!