Citrus Salad with Blood Orange Vinaigrette

Course Salad, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings people

Calories 420kcal

Author Rachel Ballard

Ingredients

For the salad

3 ounces arugula
2 ounces baby spinach
1/2 red onion
1 blood orange
1 mandarin orange
1/4 cup pomegranate arils
2 tablespoons pepitas roasted and salted
4 ounces honey goat cheese we tested with Montchevre
black pepper to taste

For the dressing

1/4 cup blood orange juice
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 cup olive oil
1/4 teaspoon sea salt

Instructions

For the salad

Prepare the ingredients. Peel the oranges and slice them into thin slices. Slice the red onion into thin slices.
Add the arugula and spinach to a large platter.Lay thin slices of red onion, blood orange and mandarin orange on top of the greens.
Garnish the salad with pomegranate arils, roasted pepitas, and crumbled goat cheese. Grind fresh black pepper over the top of the salad, if desired.

For the dressing

Add the blood orange juice, lemon juice, Dijon mustard, honey and salt to a small bowl. Stir thoroughly to combine.
Using a metal whisk, whisk the dressing while streaming in the olive oil little by little. Whisk until all the olive oil is incorporated into the dressing, and the dressing reaches a glossy creamy consistency.
Pour as much dressing as you like over the salad, and enjoy!

Notes

Notes and Tips

Use a serrated knife or paring knife to removethe orange peels to give the orange slices a pretty hexagonal shape.

Remaining salad dressing can be stored in an airtight container in the refrigerator for up to a week. If the vinaigrette beings to separate in the fridge, just whisk it again or shake it up in a jar to re-emulsify it.

Substitutions

Substitute the goat cheese for feta crumbles
Substitute the roasted salted pepitas forsunflower seeds, walnuts or pecans
Substitute the salad dressing for a balsamicvinaigrette or creamy poppyseed dressing, if you prefer

Nutrition