Arugula Salad with Dried Fruit and Pistachios
Crispy arugula is paired so nicely with the orange vinaigrette. I love a salad with a combination of sweetness, crunchiness, and tart vinaigrette. This is great for a Passover lunch meal.
Recipe type: Salad
Serves: 4
  • ½ cup fresh orange juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon finely grated orange zest
  • ¾ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 10 oz. baby arugula
  • 10 oz. slender carrots, cut into bite-size pieces
  • ½ cup dried cherries, craisins, apricots, or dates, coarsely chopped
  • ½ cup pistachios, toasted, and chopped
  1. In a small bowl, combine the orange juice, vinegar, and zest. Slowly whisk in the olive oil until well combined. Season to taste with salt and pepper.
  2. In a large bowl, toss the arugula, carrots, cherries, and half the pistachios with enough dressing to coat well. Season to taste with salt and pepper. Serve the salad topped with the remaining pistachios.
Recipe by Gourmet Passover Cooking at