Restaurants›The Daily Planet›Miso Orange Arugula Salad Recipe

Miso Orange Arugula Salad Recipe

Inspired by The Daily Planet
Time20m
Serves4

organic blueberries, VT chèvre, cucumbers, toasted pepitas, miso orange vinaigrette

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad Ingredients

Miso Orange Vinaigrette

Method

Salad Preparation

1

Prepare the Ingredients

Wash the arugula and blueberries. Slice the cucumber into thin rounds. Crumble the VT chèvre.

2

Toast the Pepitas

In a small pan over medium heat, toast the pepitas for 3-5 minutes until they are golden and fragrant.

Vinaigrette Preparation

3

Mix the Vinaigrette

In a small bowl, whisk together the miso paste, fresh orange juice, olive oil, honey, salt, and black pepper until smooth.

Assembly

4

Combine Salad Ingredients

In a large salad bowl, combine the arugula, blueberries, cucumber slices, and crumbled chèvre. Drizzle with the miso orange vinaigrette and toss gently.

5

Garnish and Serve

Top the salad with toasted pepitas and serve immediately.