This bright arugula goat cheese salad is a wonderful all-purpose salad, that you can serve as a nutritious side or as a main with the addition of some grilled chicken or chickpeas.
A flavour-packed salad with peppery arugula combined with creamy avocado, sweet juicy oranges, tangy goats cheese, fresh thyme adding a slightly piney minty taste and to top it all off a wonderful zesty citrus vinaigrette.
Step-by-Step Instructions
Step 1 - Wash Your Arugula/ Rocket
Wash the baby arugula (rocket) and remove any wilted and damaged leaves.
Either pat or spin dry in a salad spinner to remove excess water, then transfer to a mixing bowl.
Step 2 - Prepare the Rest of the Ingredients
Peel the oranges, remove the pith and seeds, then dice, transfer to your mixing bowl and add the chopped thyme.
Peel the avocado remove the pit and cut into slices, transfer to your bowl.
Step 3 -Shake-Up the Vinaigrette
Add all your vinaigrette ingredients to a glass jar and shake until emulsified.
Step 4 - Assemble Your Salad
Add all your prepared ingredients to a large mixing bowl and season with some sea salt and cracked black pepper.
Pour half the vinaigrette over the salad, toss until combined. Arrange in a salad bowl and crumble the goat cheese on top. Serve immediately.
Serving Suggestions 🍽
Versatile and easy it pairs well with anything from steak, to grilled chicken, fish or grilled prawns. Try it with:
- Pepper steak
- Garlic prawns
- Chicken and mushrooms
- Asparagus risotto
Tips and Questions
Can Arugula Goat Cheese Salad be Made Ahead?
You can prepare the salad ingredients and dressing and assemble just before serving.
How Long Can I Store Leftovers in the Refrigerator?
This salad is best eaten soon after making as the leaves will go soggy.
A Word About the Dressing
There is enough citrus vinaigrette for two salads try it with a fennel salad or for a zesty coleslaw.
What Diets is Arugula Goat Cheese Salad Suitable For?
This arugula goat cheese salad is gluten-free and vegetarian-friendly, if you swap the goat cheese for a vegan alternative then it can also be made vegan friendly.
Try Some More Arugula (Rocket) Salad Recipes
Recipe Card
Equipment
- Salad Spinner
Ingredients
- 4 cups baby rocket (arugula) (approximately 120 grams)
- 1 avocado (approximately 200 grams)
- 2 oranges (approximately 260 grams)
- 50 grams goats cheese
- 2 tbsps fresh thyme (approximately 1 bunch with leaves removed from stalk and roughly chopped)
- ⅓ cup olive oil extra virgin
- ½ tablespoon lemon zest (approximately the zest from 1 lemon)
- ½ tablespoon lime zest (approximately the zest from 1 lime)
- ½ tablespoon orange zest (approximately the zest from 1 orange)
- ½ tablespoon mandarin zest (approximately the zest from 1 mandarin)
- 2 tbsps lemon juice
- 2 tbsps lime juice
- ½ tablespoon orange juice
- ½ tablespoon mandarin juice
Instructions
- Wash the baby rocket and remove any wilted and damaged leaves Either pat or spin dry in a salad spinner to remove excess water, then transfer to a mixing bowl.
- Peel the oranges, remove the pith and seeds, then slice into wedges, transfer to your mixing bowl and add the chopped thyme.
- Peel the avocado remove the pit and slice, transfer to your bowl.
- Add all your dressing ingredients to a glass jar and shake until emulsified.
- Pour half the vinaigrete over the salad, season with salt and pepper, toss until combined. Arrange in a salad bowl and crumble the goats cheese on top. Serve immediately.
Notes
- This is enough dressing for two salads, keep the remaing dressing in a glass jar in your fridge to use on another salad it will keep for 4-5 days.
- I have adjusted the nutritional panel to reflect this.
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