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Arugula Orange Manchego Salad

Servings: 8


  • 1 7-ounce bag of arugula
  • 1/4 cup fresh basil, chiffonade (and more for topping)
  • 3/4 cup shallots, thinly sliced
  • 3/4 cup manchego slices, used with a vegetable peeler
  • 1 orange, quartered and thinly sliced
  • Basil-Orange Sherry Vinaigrette, see recipe link below


  • In a large bowl add the arugula. Then top with the basil, shallots, manchego and orange. Add half of the vinaigrette and toss.
  • Add the remaining vinaigrette and toss again. Serve immediately, topped with extra basil.


To make this salad ahead of time, slice the toppings and place in a airtight container. Once ready to serve, add the toppings to the arugula and vinaigrette and toss.
Click here for Basil-Orange Sherry Vinaigrette recipe.