Winter Blood Orange Salad
A simple, healthy and quick salad to enjoy on busy weeknights. This blood orange salad is filled with blood oranges and nutritious greens like kale and arugula.
Servings 6 people
- 1 bunch kale, washed and chopped (3-4 cups)
- 5 oz. package of arugula
- 3 large blood oranges, peeled and sliced
- 1/2 red onion, sliced
- 1 cup roasted chickpeas or garbanzo beans*
- 1/2 cup feta cheese
- 2 avocados
- 1 bunch mint (garnish)
For the lemon poppyseed dressing:
- 3/4 cup Olive oil
- 1/4 cup lemon juice
- 1 Tbsp. poppyseeds
- 3 Tbsp. apple cider vinegar
- 1 Tbsp. honey
- 2 tsp. Dijon mustard
- 1 pinch salt and pepper
Make your dressing. I like to combine all of the ingredients in a lidded mason jar and shake well to emulsify.
Then, massage the chopped kale with 2-3 Tbsp. of the dressing and a pinch of salt. Massaging the kale helps to break it down to become more tender and enjoyable when eating!
In a large bowl, combine the kale and arugula. Toss in the the blood oranges, onion, garbanzo beans, and feta cheese.
Pour about 1/3 cup of the dressing over the salad and toss to coat. Top with sliced avocado and garnish with mint. Serve and add extra dressing as needed.
This salad is versatile so you can add in other mix ins such as sliced almonds, dried cranberries, shredded carrots, or different cheeses such as bleu cheese or goat cheese.
This is my favorite roasted chickpeas recipe. They are a fun and nutritious alternative to croutons!
Serving: 1serving | Calories: 203kcal | Carbohydrates: 12.9g