- Yield: 2-4
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Arugula Kale and Orange Salad with Teriyaki citrus dressing
Sweet and tangy salad with Teriyaki citrus dressing with pine nut, oranges, and tart cranberries is the perfect summer side dish for every get together. I had left over homemade Teriyaki sauce from when I made Asian Chicken teriyaki stir fry, and wanted to make something with it. So glad I decided to add it to my dressing. Delicious!!!
Ingredients
- 1 cup pasta noodles (I used Orecchiette, but you can use any pasta shape you like)
- 100 grams fresh baby arugula leaves, washed and dried
- 100 grams of baby kale leaves, washed and dried
- ½ cup dried cranberries
- ⅓ cup pine nuts, lightly toasted
- 1 cup of orange segments, (you can use canned mandarins as well, drained)
- Vinaigrette dressing:
- ⅓ cup teriyaki sauce (you can use all ready prepared)
- 1 tablespoons apple cider vinegar
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon orange juice
- 1 teaspoon garlic, finely minced
- ½ teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon brown sugar
- ½ cup Extra Virgin Olive oil
Instructions
- Bring a large pot of water to a boil, season with salt and cook pasta according to package directions, drain set aside to cool.
- To prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine, place in fridge until ready to assemble and serve salad.
- In a large serving bowl, place all your ingredients by layering, arugula, kale, cooled pasta, lightly toasted pine nuts, and orange segments. Just before serving pour as dressing over salad to your liking( store any left over dressing in fridge for later use) toss all the ingredients together and serve. Enjoy!
