Winter Citrus Salad with Blood Orange Vinaigrette
Mess Level: Low
Yield: 2 Servings
Prep Time: 20 min
Cook Time: None
For the Salad:
- 4 Cups Spring Greens or Arugula
- ½ Red Onion (Optional)
- ½ Avocado
- 1 Grapefruit
- 1 Blood Orange
- ⅓ Cup Feta Cheese
- ¼ Cup Salted, Roasted Sunflower Seeds
For the Vinaigrette:
- 1 Tablespoon Blood Orange Juice
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Honey
- 1 teaspoon Red Pepper Flakes
- ¾ Cup Grapeseed Oil
- Salt to taste
- Pepper to taste
Note: Visual learner? Check out: How to Supreme an Orange for an in-depth tutorial.
- Supreme the citrus one at a time over a bowl, reserve one tablespoon of blood orange juice (See video for details). Set the fruit on a paper towel-lined plate to dry them a bit. Repeat with the second citrus.
- Wipe the cutting board clean and then thinly slice your red onion if using, set aside.
- Make the vinaigrette by combining the honey, vinegar, citrus juice, sesame oil, red pepper flakes, salt and pepper in the blender. Turn it on low and slowly add the grapeseed oil. Turn off the blender and taste your vinaigrette. Adjust as needed.
- When ready to assemble the salad, toss the mixed greens and red onion with the vinaigrette until lightly coated. Pile the dressed greens onto a plate.
- For the best presentation, take your avocado half and place it flat side down on the cutting board. Peel off the shell and then thinly slice with a very sharp knife. Add the avocado to your salad followed by supremed citrus pieces. Top with plenty of sunflower seeds and feta. Enjoy!
Did You Make It? Tag Us!
- Vegetarian: Yes! This dish is naturally vegetarian.
- Gluten Free: Yes! This dish is naturally gluten free.
Meal Prep: Follow these steps if you want to prep ahead of time:
- Complete steps 1-3 and store the dressing, the red onion, and the orange in separate containers. (Supreme the orange no more than 24 hours in advance).
- When ready to make the salad, complete steps 4-5.
What is Supremed fruit?
- It's like your mom cutting the crust off your sandwich, only better!
It’s a wedge of citrus fruit that has had the skin, seeds, pith, and membranes removed. Supremeing is a more advanced technique that yields a perfect, bite of citrus.
What can I substitute in this recipe if I can’t find all the ingredients?
- Keep the citrus sweet or bitter...
Swap out any citrus except for lemon and lime, you can use goat cheese or queso fresco if you like a milder cheese and really any kind of vinegar goes! Everything else is up to you.
Can I use the citrus zest?
- Be sure to wash up!
Organic is preferred and wash it well! Zest the citrus (before you cut it) into the salad dressing or onto the greens for an added kick of flavor.
Ramblings of a Line Cook
As human beings in a civilized world, we put on filters when we think about a salad. The slight obscurity of brightness as you order a small house-salad as a precursor to the meal, a deep shade of grey in the early months of the year when salads become a forced rule to live by after the weeks of holiday indulgence.
And then there’s the lense of want, and even need. When you’re craving crisp vegetables, bright fruit, sharp cheeses. The crunch of nuts and seeds, the feeling of energy that pulses through you after you wash down the last bite with a swallow of water so cold the condensation has covered the glass.
When I think about a salad, I want it to be so good you look forward to it and wish you had one more bite when it’s gone. I don’t have time to waste on flavorless plates of dull greens. When a salad comes to mind I want us to try and take off the filters, even the filter of putting salads on a pedestal. Let’s try to see the greens for what they are and how they could be highlighted. If we all tried to see salads without the bias we might be free to enjoy something we previously thought of as an obligatory dish, or perhaps you’ll learn a new way to enjoy a salad you’d made the same way so many times before.