Winter Citrus Salad
Share
Winter Citrus Salad
Rated 5.0 stars by 1 users
Category
Salads
Servings
6
Ingredients
- 3 Navel oranges
-
3 Blood oranges or Cara Cara oranges
-
4 cups arugula, baby spinach, or mixed salad greens
-
6 oz feta or goat cheese, crumbled
-
1/4 cup toasted pumpkin seeds
- fresh ground black pepper
-
1 cup cooked green lentils
-
¼ of a red onion, very thinly sliced
-
grapefruit, clementines, or tangerines (optional)
Citrus Vinaigrette
-
¼ cup Grapefruit balsamic vinegar
-
½ cup Blood Orange olive oil
-
1 tablespoon Dijon mustard (optional)
-
salt and pepper, to taste
Directions
Using a sharp knife peel the oranges (and other citrus, if using) by slicing off both ends of the fruit down to the flesh. Stand the fruit upright and follow the curve of the fruit, cutting from top-down to remove the peel and white pith. Turn the fruit as you work your way around the peel. Thinly slice the citrus crosswise.
Arrange citrus slices in a shallow serving bowl. Top with salad greens and sprinkle with cheese, lentils, red onion, and pumpkin seeds.
In a small bowl whisk the balsamic and olive oil thoroughly with Dijon (if using) until emulsified. Add salt and pepper to taste before drizzling over salads.
Recipe Note
Try any combination of citrus olive oil and balsamic vinegar to make this salad your own personal ray of sunshine.