Recipe by Brynie Greisman

Arugula and Goat Cheese Salad with Balsamic Citrus Vinaigrette

add or remove this to/from your favorites
Dairy Dairy
Easy Easy
6 Servings


- Dairy - Tree nuts

While most people prepare for Chanukah a few days in advance, we food writers are busy with it from before Rosh HaShanah! When I was in the States a while ago, I was constantly in search of a brand-new salad for my Chanukah menu. My niece, Tiggy A., told me about an awesome salad she ate in a restaurant in Florida. Between the two of us, we managed to recreate this light, elegant salad. The ingredients complement each other in a way that can only be described as an exquisite eating experience. Enjoy!



Main ingredients

  • 1 bunch of arugula lettuce

  • 1–2 Gefen Organic Beets or other small beets, peeled, cooked till tender, and then cubed

  • 2 pears, thinly sliced

  • a few tablespoons shredded goat cheese

  • a handful of roasted sunflower seeds

  • a handful of roasted walnuts


  • 2 tablespoons brown sugar

  • 1 teaspoon orange zest (optional but recommended)

  • pinch salt


Prepare the Salad


Place all dressing ingredients in a small bowl. Whisk with a immersion blender. This lasts for at least a week when refridgerated.


To assemble salad, place all ingredients in a large bowl, or plate individually layering one ingredient after the other in the order listed. Serve dressing on the side.  

Arugula and Goat Cheese Salad with Balsamic Citrus Vinaigrette

Please log in to rate


Notify of
Inline Feedbacks
View all comments