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Sweet and Savory Citrus Salad


The recommended daily allowance of vitamin D is 600 to 800 international units a day, which for many people is easily achieved by merely spending time outdoors. But in the oft-cloudy Pacific Northwest climes, supplementing the sunshine vitamin with a diet rich in vitamin D can help you attain that goal. This easy and flavorful recipe from Bastyr University alumna Carly Kellogg, MSN-DPD ('13), includes sources of vitamins C and D for optimal health and wellness.


2 cup
1⁄4 cup
goat cheese, crumbled
1⁄2 cup
orange juice (fortified with vitamin D)
4 tbsp
extra virgin olive oil
  to taste
salt and pepper
strawberries, sliced
1 large
orange, supremed


Combine the arugula, goat cheese, orange juice, and extra virgin olive oil in a bowl together. Toss arugula and goat cheese mixture well, adding salt and pepper to taste. Remove the arugula and goat cheese from the bowl, reserving the liquid dressing that remains. Plate the arugula and goat cheese in the center of your serving plate or platter. Add the strawberries and orange slices to the reserved liquid dressing in the bowl, and coat thoroughly. Arrange the dressed fruit around the arugula and goat cheese to form a colorful and tasty salad. Serve cold.

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Sweet and Savory Citrus Salad
SourceRecipe by Carly Kellogg, MSN-DPD (’13).
Prep time
15 minutes
Cooking time
Total time
15 minutes