Consider this salad your reward. Your reward for surviving a hard week filled with a late-night trip to the animal hospital, three sleepless nights in a row, some not-so-great medical news about your cat, and lots of worrying. This salad is for you, stressed-out mama. So put your feet up. It’s the weekend and you deserve this.
This salad is uber-simple to prepare, but the results are worth it! Start off with some roasted citrus fruit (inspired by Joy) drizzled with olive oil. Add in some freshly-ground rosemary and black pepper with just a touch of salt. Serve this over a bed of dressed baby kale or arugula. Sprinkle some pumpkin seeds and chopped almonds over the top. And you have yourself a salad.
This recipe is loose and can be adapted in many different ways. I happened to have some fresh pineapple, an orange, and a pomelo (Asian citrus fruit) on hand, but this would be absolutely gorgeous with blood oranges. I tossed my greens with just a little olive oil, salt, and pepper, but if you are using a tart fruit like grapefruit, a little pure maple syrup mixed in with the olive oil would be simply divine.
WINTER CITRUS SALAD
PREP TIME
COOK TIME
TOTAL TIME
Author: Sonnet
Recipe type: Salad
Serves: 1
INGREDIENTS
- 2 - 3 types of citrus fruits (or a tropical fruit like pineapple)
- Olive oil
- A sprinkle of dried rosemary
- Freshly-ground black pepper
- Sea salt
- 1 - 2 cups of salad greens
- A handful of almonds
- A handful of pumpkin seeds
INSTRUCTIONS
- Preheat oven to 350 degrees. Segment the citrus by cutting off the top and bottom of the fruit then cutting away the peel and pith of the fruit. Slice in-between the segments to remove any of the white skin in the middle of the fruit. Drizzle with a little olive oil and sprinkle with rosemary, black pepper, and sea salt. Roast for about 20 minutes.
- Toss salad with a little olive oil and additional pepper, if desired. Top greens with roasted fruit, nuts, and seeds. Enjoy.
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