Arugula and Spinach Salad with Goat Cheese Orange Walnut Dressing Recipe

February 6, 2013
You remember this garden, right?
Well, I had to leave that garden in Kentucky. I miss it dearly, but there are new adventures ahead. They might even be more challenging adventures that will teach me a lot. 
Why? Because this is our new garden.
Smaller, yes. But I’ve learned over time that it’s difficult to kill a plant that you stick in the ground. A plant in a pot is a whole different story. So begin my adventures in balcony and container gardening!
We started small with herbs, spinach, arugula, lettuce and chard, and I couldn’t resist trying out a few strawberry plants. (There’s also a new citrus tree, but I’ll save that for another post.) Everything is perky and green so far so I have high hopes. 
It’s doing so well that I decided to trim off a little arugula for a salad. The spinach has a ways to go so I picked that up at the Farmer’s Market this past weekend. And you just know that oranges had to be in there somewhere. 
Cheese is a requirement on my salads and the more flavorful and stronger the better. I like goat cheese. Well, some goat cheese. I seem to be getting pickier. If it’s mild in grassy flavor then I’m a huge fan. 
Instead of topping my salad with goat cheese, I blended it with the dressing. Wow, do I love this dressing – nutty, sweet, tart and creamy. It’s a thin dressing so if you prefer something thicker I’d suggest cutting back a bit on the orange juice or adding a little more cheese. 
Fingers crossed that there are more apartment garden salads to come!

 Arugula and Spinach Salad with Goat Cheese Orange Walnut Dressing Recipe

3 cups spinach
1 cup arugula
1 orange, peeled and sliced
¼ cup dried cranberries
2 tbsp chopped walnuts
1 tbsp chèvre (goat cheese)
1 clove garlic
Juice of one orange
Sprinkle of salt and pepper, to taste
Arrange the spinach and arugula on two plates, about 1 ½ cups spinach and ½ cup arugula on each. Top each plate of greens with half of the orange slices. Sprinkle 2 tablespoons of cranberries on each salad.
To make the dressing, place all ingredients in a small food processor. Pulse until the walnuts are ground fine and all ingredients are combined. (Makes about ¼ cup.) 
Drizzle each salad with half of the dressing. Makes 2 servings.

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  • Angie's Recipes February 6, 2013 at 9:49 am

    A very refreshing salad! Chèvre is my favourite goat cheese.

  • Joanne February 7, 2013 at 4:45 am

    I’m wishing you a green thumb! My parents grow all their plants in containers and most really do fare well!

    This salad looks delicious. Full of so much fresh flavor!

  • Juliana February 7, 2013 at 3:10 pm

    The salad looks fabulous Lori…like the goat cheese in the dressing.
    Welcome to have garden in containers…I have pots all around with edibles and fun plants.
    Hope you are enjoying your week 🙂