January often calls for an invigorating boost to lift the spirits as we charge back into our daily grind in these cool, bleak winter months. It’s also a time where eating healthy is at the forefront of our minds, in a committed effort to leave all that holiday candy behind us and look forward to a healthier new year. This winter citrus salad recipe seems to be the perfect January remedy. Not only does it look like sunshine on a plate, (sure to brighten the day), but it’s also super simple to prepare, (perfect now our schedules are loaded), and moreover, it’s light, healthy, and packed with vitamins so we can tick the ‘eat healthier’ resolution off the list.
Citrus fruits are plentiful at the farmers markets right now, (moro blood oranges are my favorite), so it’s a good time to experiment with varieties you’ve never tried, especially when wanting to achieve that sweet and salty flavor. I like to add a little feta cheese or avocado for a more abundant lunch, otherwise it’s perfect served with fresh fish or lean steak, or just simply by itself. A great addition to a Brunch or Dinner spread.
1 Blood Orange (like Moro)
1 Cara Cara Orange
1 Navel Orange
1/2 Red Onion finely sliced
Handful of unsalted, shelled pistachios finely chopped
Handful of mint leaves cut into thin strips
2 handfuls of baby arugula leaves
For the Dressing:
1 teaspoon honey
1 teaspoon dijon mustard
1/4 cup olive oil
2 tablespoons red wine vinegar
Juice from half a Meyer lemon
Sprinkling of Kosher salt & freshly ground pepper
What to do:
Submerge the red onion into a bowl of cold water for 10mins. I like to do this to take the sharp bite out of the raw onion.
Meanwhile, chop both ends of the citrus fruit, and slice off the peel in a downward motion with your knife, removing as much membrane as possible without losing too much of the juicy fruit.
Once the peel has been removed cut each fruit into thin rounds and layer on top of a plate of baby arugula.
Sprinkle the pistachios and mint on top.
For the dressing:
Combine all the dressing ingredients in a mason jar and shake vigorously until emulsified together. Drizzle your desirable amount over the salad.