Arugula Salad with Orange and Sweet Pan Drizzle

This is one of my favorite salads, a perfect combo of greens and citrus, avocado and crunchy almonds.

When the warm olive oil, onion, brown sugar, and red wine vinegar dressing is poured over, the greens wilt and the flavors combine. The cast-iron skillet is a handy way to toast nuts quickly and bring out their rich flavors. As the skillet is already in-use, turn the dressing ingredients into it, and you’ve got only one pan to wash.

ARUGULA SALAD WITH ORANGE AND SWEET PAN DRIZZLE RECIPE:

Makes: 6 servings | Prep: 25 to 30 minutes

6 cups fresh arugula or spinach leaves
1/4 cup sliced almonds
1 large navel orange, halved
1 ripe avocado, cut into 1/2-inch cubes
2 tablespoons olive oil
1/2 cup thinly sliced Vidalia or sweet onion
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
Salt and freshly ground black pepper to taste
1/4 teaspoon dried oregano

1. Place the arugula or spinach in a large bowl, and set aside.

2. Place the almonds in a 12-inch skillet over medium heat and cook and stir until they just begin to brown, 4 to 5 minutes. Turn out onto a plate, and set them aside.

3. Peel one half of the orange, and separate into sections. Cut each section into three pieces. Place the orange pieces on top of the spinach. Set the other half of orange aside for the dressing. Place the avocado cubes on top of the orange pieces. Set the bowl aside.

4. Place the olive oil in the skillet. Add the onions, and sauté over medium heat until the onions begin to brown and are translucent, 6 to 7 minutes. Squeeze the juice from the reserved orange half into the pan. Add the vinegar, and stir. Reduce the heat to low, and stir in the brown sugar. Season with salt and pepper and oregano.

5. Pour the hot pan dressing over the spinach, orange and avocado. Toss to combine. Add more olive oil if needed, season with salt and pepper, and garnish the top with the toasted almonds. Serve at once.