Fresh Blood Orange Salad
This Fresh Blood Orange Salad is the perfect way to celebrate the short blood orange season this winter. It is simple to make and is big on bright seasonal flavors.
Servings: 4 servings
Cost: $8
Ingredients
- 3 cups arugula
- 3 cups blood oranges slices I used navel and blood oranges.
- ¼ cup sliced shallots
- 2 tablespoons chopped fresh mint or whole mint leaves
- ⅓ cup chopped pistachios
- ½-3/4 cup goat cheese crumbled
- 1 tablespoon olive oil
- salt and pepper
Instructions
- Toast the pistachios in a skillet. Heat it over medium heat and add the pistachios. Cook them for 3-5 minutes. Remove them from the pan, let them cool, and chop roughly. Cut off the peel of the blood oranges. Cut into segments or slice the oranges as I did for my salad.
- Rough chop the mint and slice the shallots. Assemble the salad by laying a bed of arugula first, top with the oranges, then pistachios, and shallots. Add the goat cheese last, then drizzle with olive oil and sprinkle with salt and pepper.
Notes
- Make it your own! There's so much possibility with this winter kale salad so feel free to add to it to fit your own tastes.
- Don't skip massaging the kale. It helps tenderize the kale leaves and reduce the bitterness.
- Use a pan with high sides such as a large soup pot or dutch oven to pop the amaranth because it really pops high!
- Heat the pan before adding the amaranth and watch it closely as it pops in seconds.