Twelve hours! In twelve hours I will be in Cabo. I cannot even express how excited I am for this much needed vacation. I can’t wait for a week free of work stress and grad school deadlines, and full of great food, sun, and family. Only problem is that it’s tough to be bathing suit ready when it’s 30 degrees out and you’ve put on your winter hibernation suit. So, to get ready for Cabo, I made an amazing csalad utilizing all the amazing citrus fruits that are great in the winter.
When I saw blood oranges at the store, I knew I had to get a few. I just love the color and sweet/tart flavor. I grabbed a grapefruit and a navel orange too, as to not leave anyone out. This salad came together in minutes but is still impressive enough to serve to guests. All I did was pare the skin off of the fruit, slice, and layer them on top of a bed of arugula. I topped it with a little goat cheese, toasted pistachios, mint leaves, a drizzle of olive oil and some salt and pepper. Sometimes the best meals are really simple ones like this, that highlight fresh ingredients without overpowering them with a thousand ingredients.
Nutritional highlights: Citrus fruit is a whole lot more than vitamin C. It’s packed with other vitamins and minerals like Folate and Potassium and has antioxidant properties. It’s also lower in calories and sugar than many other fruits and has high water content.
Enough about Vitamin C…I’m off to get my Vitamin D on!!! See you all in a week
Winter Citrus Salad with Goat Cheese, Pistachios and Mint
adapted from Small Kitchen Chronicles
- 2 tablespoons red wine vinegar or other vinegar of choice
- 2 teaspoons extra-virgin olive oil
- sea salt and fresh black pepper, to taste
- 1 blood orange cut into 1/4 – inch slices. I did this by cutting about a 1/4 inch of each end, removing skin with a paring knife, and then slicing the orange
- 1 large navel orange, same proccess as above
- 1 grapefruit, same process as above
- 3 cups of greens (I used arugula but spinach, kale, or any green would work)
- 2 tablespoons chopped red onion (optional…I forgot to add it to mine but would like to next time for texture)
- 1 ounce goat’s milk cheese, crumbled
- 2 tablespoons pistachios
- 10 fresh mint leaves, julienned, plus a few extra for garnishing
- extra sea salt and pepper, to taste