Arugula Salad with Beans and Orange Vinaigrette

Posted By: Amy 5 Comments on Arugula Salad with Beans and Orange Vinaigrette Rate this post!

Posted: Jan 21, 2013 Updated: Nov 4, 2022

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Arugula Salad with Beans and Orange Vinaigrette is a bright, sweet and savory summer salad.  Loaded with peppery arugula, sautéed red onion, fresh orange, creamy burrata cheese topped with sweet orange vinaigrette. 

 I have always been a girl who has had a dog.  Growing up I was much younger than my siblings (11,12, 13 years younger), so it left me with a lot of time by myself.  I think my parents felt sorry for me so they would get me a dog to keep me company.  There were several that came and went through my life, but they were always a loyal companion to me in my many hours alone.

As an adult, I now have three hairy beasts living with me.  My oldest dog, Cleo an Airedale turned 13 last fall.  Over the summer we noticed that she was having trouble hearing, a few months later she was completely deaf.  It doesn’t bother Cleo, though occasionally when I walk over her to get to something while she is sleeping (she likes to sleep right in between the sink and stove), she gets startled, but otherwise she is completely unfazed.

Now for me, the human that takes care of her, its had its challenges.  Oh like calling her into the house…. she can’t hear, but I find myself still yelling for her like an ding-dong.  What else am I to do?  We have 7 acres that are fenced in and she meanders all 7 acres without fuss, so I have to go door to door looking for her.

Sometimes I have to head up to the second floor going window to window to see where she is, to then go back to the door, and wave my hands like a dingbat trying to catch her eye to then, wave my hands some more signalling for her to come-on.  She always makes me smile because when she does finally catch sight of me out of the corner of her eye, she is so happy to see me.  Completely oblivious to all the antics of her goofy owner trying to get her into the house.  Her head pops up and she waves her pom-pom tail at me and hobbles over to me, to rub her head on my legs, usually leaving some body fluid for me to find later.  When she does come into the house she usually  grabs a quick drink from her bowl and goes to lay in the middle of the kitchen again and start to snore.

So are  you wondering why I am telling you this story?  Because I just spent the last 15 minutes doing all those things and she is now laying next to me snoring.  God I love that girl! 😉

Now on to this Arugula salad with Beans and Orange Vinaigrette, I had something very close to this at the restaurant Meteropole last weekend.  I copied it to my best guest, I like that the beans are in to add a dose of protein.  I totally love Burrata Cheese, it is a soft mozzarella that is stored in water.  If you can’t find Burrata any soft mozzarella will do.

In case you are wondering about the flageolet bean: The flageolet bean originates in France and is similar to the navy bean in size and texture. Flageolet beans are really just haricot beans that have been picked before fully ripe. Flageolet beans have a delicate flavor and are pale green in color. Substitute flageolet beans for cannelloni in your recipes.

Flageolet beans are high in energy because they contain all of the reserves necessary to the future plant during its germination. It is rich in carbohydrates, fibre and vitamin B9 and a great source of protein.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme. 

Arugula Salad with Beans and Orange Vinaigrette

Print Rate Pin

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Servings: 4

Ingredients

Vinaigrette:

• 1/2 large orange juiced
• 1/4 cup Olive Oil
• Dash of Kosher Salt and Black Pepper

Salad:

• 3 cups of arugula
• 1 large orange zested, then peeled and 1/2 cut into segments {other half reserved for vinaigrette}
• 1 tablespoon olive oil
• 1/2 cup red onion cut into small wedges or large dice
• 2 cup cannelloni or flageolet beans cooked and reserved, or one 14 ounce can drained and rinsed
• 8 ounces Burrata cheese 2 large balls, torn into pieces

Instructions

Vinaigrette:

• Squeeze orange juice into a small bowl, add pinch of salt and pepper and whisk in olive oil. Set aside.

Salad:

• Zest orange, cut orange in half {reserving half of orange for vinaigrette} peel and cut remaining half into bite size segments.
• If using fresh beans, cook according to directions, if using canned drain, rinse and set aside.
• In a skillet add a tablespoon of olive oil over medium-high heat. Add onion and cook until tender and browned along edges. Remove and allow to come to room temperature before adding to greens.
• In a large bowl add arugula, orange segments, beans, burrata pieces and red onion add vinaigrette, toss to coat.
• Serve.

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