Do you ever find yourself just craving a salad? I know it sounds crazy but sometimes if I’m feeling like I haven’t been eating that well or I’m needing an extra dose of vegetables salad is exactly what I want for lunch or dinner.
Despite the abundance of liquored up desserts , heavy short ribs or chili topped with duck cracklins (oh by the way did you vote yet? 🙂 ). I usually eat pretty healthy. I belong to a CSA year round, which means familiar and strange vegetables are constantly finding their way into my refrigerator.
Something needs to be done with these before the next pickup is made. Luckily in the winter I have a month to get through everything – although the stock is longer lasting fare such as root vegetables, cabbage and the small amount of greens they can manage in the greenhouse.
With it being such a tough winter, the farm is obviously taking a hit. February’s haul was all root vegetables. Don’t get me wrong, I love my beets, carrots and potatoes. It even gave me the chance to finally work with celery root (delicious you should go pick up one). However, I miss seeing green on my plate.
Sure I get my green fix when I pick up salads for lunch but it’s never the same when you make it at home. Bottled dressings are a thing of the past and I wanted a bright, beautiful citrusy salad with a little heft. Insert blood oranges! Still in season, they add the perfect citrus punch and make a great vinaigrette. The heft came from the quinoa. You can use leftover in the fridge or make a fresh batch. I suggest making extra quinoa for a second salad, there will be vinaigrette leftover after all!
I suggest making the vinaigrette in a ball jar, it's an easy way to emulsify the dressing plus to store extra.
Ingredients
- 2 blood oranges
- 1 cup cooked quinoa
- 1 small bunch arugula, tough stems removed
- 1/4 teaspoon kosher salt
- Blood Orange Vinaigrette (recipe to follow)
- Juice from 2 blood oranges
- 1 tablespoon sherry vinegar
- 1 teaspoon dijon mustard
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Remove the rind and pith from the blood oranges with a sharp knife and cut into rounds. Toss into a large salad bowl.
- Into the bowl add the quinoa cooked according to the packaged directions.
- Toss the quinoa and blood oranges with arugula and 1/4 teaspoon of kosher salt.
- Right before serving drizzle the outside of the bowl with 2 tablespoons of blood orange vinaigrette and toss to coat.
- Serve immediately.
- In a small ball or canning jar combine the juice from 2 blood oranges, sherry vinegar, dijon mustard, extra virgin olive oil, salt and pepper.
- Cover and shake vigorously for 30 seconds until the dressing comes together and looks creamy.
- If the oil begins to separate from the juice, just shake again to emulsify the dressing.
- Store an extra in the refrigerator and shake prior to serving.
This is gorgeous! I love the addition of quinoa on greens, and the color from the blood orange is perfect here.
Arugula is my favorite salad green! I love how nutty it is…and how well it goes with citrus (like this drool-worthy dressing).
Ooh I love citrus salads in the winter and arugula year-round. This looks vibrantly delicious!
Sign me up! I adore all things blood orange.
I crave salads all the time and never have anything good at home to make them with! I need to stock up on Blood Oranges and Arugula because I ALWAYS have quinoa in the house!
I absolutely crave salads and some days just make them for myself! This looks like it would be filling and satisfying!
I have not seen blood oranges in my grocery store yet! I think I’m going to have to make a trip to whole foods, so I can make this salad!
I envy your access to a year ’round CSA! How great is that? I also crave salads, especially after periods of decadence. I call them Veggie Infusions. I’ll definitely have to try your salad. So simple and looks so delicious.
I love my year round CSA. I consider myself very lucky to have a farm that does provide it. I love your name veggie infusions. Makes eating them much more fun (not that I consider it a chore)!
I understand. I have been feeling like everything I have been eating lately is brown or beige or even better/worse fried! I need to eat more salads and have been looking for an excuse to buy some beautiful citrus!!!
I absolutely crave salads. I get cranky when I don’t get salads. And I so wish I had a year ’round CSA here. You’re very fortunate! That salad looks wonderful. I love the combination of the citrus, grain, and green!
a great and natural, healthy, fresh combination of ingredients, i can’t wait to taste it and enjoy the unic flavour and aroma of this salad 😀
What a gorgeous salad full of all good things!
This sounds so perfect! I love it!
I love your addition of quinoa to the salad, Susan. Lately oranges or mandarins or tangerines have been showing up regularly in my green salads but I’ve never thought to bump up the protein with quinoa. Must rectify this!