Vibrant Orange & Arugula Salad

Here is a vibrant green salad to lift the mood on gloomy winter days. I had been saving this salad dish until the grocery store started carrying those deliciously juicy, ripe oranges. Citrus season is in winter, so the timing is now!

Together with my friends at Osmia Organics, I created this salad a few months ago for a fun occasion in New York City. I struggled for a while when Sarah requested me to create a recipe using rose geranium essential oil.

I recalled my recent vacation to Morocco and all of the rosewater that was present in their cuisine. And i then paired oranges with almonds, goat cheese, and radishes after remembering the orange blossoms on the trees. A tiny dash of cinnamon on top completes the Moroccan motif and makes for a stunningly colorful and aromatic salad.

Since I don’t anticipate you having rose geranium oil on hand, I actually left it off of the blog version. My experiments with essential oils taught me that it’s far too simple to use them carelessly. An overabundance of oil, even one extra drop, can ruin a well-earned lunch. Additionally, I can’t even begin to discuss all the safety issues with essential oils here.

Having said that, I still enjoyed this salad even without the rose geranium, and I hope it will make your winter table more cheerful. It would go nicely with Mediterranean or citrus-based dinners and be a great counterpoint to grilled main courses. Here are some more salad recipe ideas for you to try!

Also read: Sunshine Slaw with Quinoa



  • sliced almonds, 1/4 cup
  • baby arugula, 5 to 6 ounces
  • peeling and slicing two oranges into small circles
  • Goat cheese, 2 ounces, crumbled (about 12 cup)
  • 1/4 cup radishes, thinly sliced and roughly chopped

Citrus dressing

  • Extra virgin olive oil, 1/4 cup
  • Lemon juice, 3 teaspoons
  • honey, 1 1/2 tablespoons
  • 4 grains of salt


Toasted almonds first: The almonds should be heated in a small skillet over medium heat, turning often for about 5 minutes, or until they are aromatic and beginning to turn golden on the edges. After cooling, transfer them to a bowl.
A large serving tray or bowl can be used to hold the arugula. Place the oranges, goat cheese, radishes, and toasty almonds on top. Add a couple of light cinnamon sprinkles to the top. Place aside.
Olive oil, lemon juice, honey, and salt should all be combined in a small basin. Mix everything together by whisking. If the tartness is too strong, add a little more honey after tasting.
When it’s time to serve, lightly sprinkle any remaining dressing over the salad, stir, and serve right away.