This salad has totally changed the way I feel about oranges. Well sort of. The combination may sound odd, but it’s one of the best salads I’ve had in a really long time. I seriously can’t get enough of it, and I’m not really a potato fan either. My big problem with oranges is the texture and acidity. I used to drink orange juice when I was younger, but now it’s too acidic for me, and I would simply rather being eating an apple than a bunch of orange wedges.

This salad really surprised me. The orange dressing is very mellow in this salad. My husband doesn’t even like oranges, and he LOVES this salad. He wanted seconds, but I only made enough for two servings. From the potatoes and arugula to the gorgonzola and walnuts, this salad is an explosion of flavor with the orange dressing. We ate every last bite. Well ok let’s be honest. Everything, but those little orange segments. Next time there will be plenty for seconds.

It was way too hot outside to roast potatoes in the oven. The thought of frying potatoes in a cast-iron skillet sounded a lot cooler and tastier.

Toasting walnuts really does make a difference. My advice. Don’t move. Just stand there and keep your eye on those walnuts so they don’t burn. It’s easy to do. You can toast them in the oven, but again it was hot outside and the oven just wasn’t an option.

Allow the potatoes to cool on a plate lined with a paper towel to soak up the grease. Let’s just say a few potatoes didn’t make it to the salad bowl. Don’t tell anyone.

Orange, Potato, and Arugula Salad
adapted from Weeknights with Giada

serves 2

Ingredients
1 large yukon gold potato, cut into 1-inch cubes
2 tablespoons plus 1 tablespoon extra-virgin olive oil
kosher salt and freshly ground black pepper
1 medium orange
1 packed cup arugula
1/4 cup crumbled gorgonzola cheese
1/4 cup toasted walnuts
1 1/2 tablespoons fresh orange juice
1/2 tablespoon aged white wine vinegar (such as Colavita)

Directions
Heat a cast-iron skillet over medium heat with 2 tablespoons of olive oil. Add the potatoes, sprinkle with salt and pepper, and cook for 20 to 25 minutes, flipping the potatoes occasionally with a spatula to cook on all sides. Transfer the potatoes to a plate lined with a paper towel. Set aside to cool.

To toast the walnuts, place a small saute pan over medium-low heat. Add the walnuts, spreading them evenly in the pan. Warm the walnuts for 4 to 5 minutes, until lightly toasted. Transfer the walnuts to a bowl to cool.

In a small bowl, zest the orange. Peel and cut the orange into wedge segments. Add 1 1/2 tablespoons of fresh orange juice. (Reserve the remaining orange wedges). Add 1 tablespoon of olive oil, white wine vinegar, and a pinch of salt and pepper. Whisk the dressing together until smooth. Set aside.

In a salad bowl, add the cooled potatoes, remaining orange segments, arugula, gorgonzola, and walnuts. Add the dressing and toss until coated. Season with salt and pepper to taste. Serve immediately.