Start by placing the arugula on a large plate or small platter. I love using a large platter because it allows for a beautiful presentation. The green leaves should be lightly piled high for the best visual impact.
Next, sprinkle the arugula lightly with kosher salt. This step is crucial as it enhances the natural flavors of all the ingredients. You don’t need much, just a sprinkle.
If you’d like, drizzle some of the prepared orange poppy seed dressing over the arugula now. This can be done before or after adding the other ingredients, depending on your preference. If you prefer, you can serve the dressing on the side for individual servings.
Now, take the oranges and cut the peels off. Slice them into 1/4″ to 3/8″ thick rounds, removing any seeds as you go. Each slice reveals the vibrant colors of the fruit, and the aroma is simply irresistible.
Arrange the citrus rounds evenly across the bed of arugula. I like to alternate the different colors to create a visually stunning dish that instantly draws the eye.
Next, tuck in some very thin slices of red onion. The onion adds a wonderful zing and complements the sweetness of the oranges.
Then, sprinkle the whole salted cashews over the top. Their crunchiness adds a delightful contrast to the tender greens and juicy citrus.
Finish by adding a touch of freshly ground black pepper and a sprinkle of minced fresh parsley to garnish. This small step elevates the presentation and adds a pop of color.
For the dressing, place all ingredients except the poppy seeds in a small bowl with tall sides. Using an immersion blender, blend until thickened and smooth. This dressing is the perfect accompaniment to your salad.
Add the poppy seeds to the dressing and stir to combine. You can drizzle some of the dressing over the salad before serving, or simply place it in a small bowl alongside the salad for individual use. I like to add a couple of pinches of additional poppy seeds to the top of the dressing right before serving for an extra touch.
