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Blood Orange Salad with Arugula, Quinoa, and Parmesan

Blood Orange Salad

  • Author: Seasoned Sprinkles
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3-4 meal sized servings or about 6 side servings 1x


Light and fresh blood orange salad on spicy arugula


  • 2 5 ounce bags of arugula
  • 4 blood oranges, peeled and cut into slices
  • 1 cup of uncooked quinoa
  • 1 cup of shaved Parmesan cheese or any other kind of salty cheese

For the dressing

  • the juice of 1 large orange
  • 2 tbs of balsamic vinegar
  • 2 tbs honey
  • 1/4 cup of olive oil
  • 1 tsp of chopped fresh rosemary
  • salt and pepper to taste


  1. Cook the quinoa according to the instructions on package. Remove from heat and let cool. While quinoa is cooking, peel the oranges and cut them into slices.
  2. In a large salad bowl, add the arugula. Top with the quinoa and cut orange slices. Finish with Parmesan cheese and toss together.

For the dressing

  1. In a bowl whisk together the juice of 1 large orange, balsamic vinegar, and the honey. When combined well, vigorously whisk while drizzling in the olive oil. Finish by stirring in the rosemary and salt and pepper. Stir or shake the dressing immediately prior to serving.
  • Category: salad
  • Cuisine: American


  • Serving Size: 3-4 meal sized servings or about 6 side servings