This is my current go-to salad!


This recipe is from my Spring 2015 issue!

Read the issue: CLICK HERE

Instant Download PDF: CLICK HERE

Serves 4

Salad:



4 blood oranges



1/2 cup walnuts



1 1/2 handfuls baby arugula leaves, rinsed



1 handful baby spinach leaves, rinsed



1 1/2 handfuls watercress leaves, rinsed



3 oz soft goat cheese, crumbled - we love Vermont Creamery goat cheese



 



Dressing:



3 oz olive oil



2 tablespoons white



balsamic vinegar



3 teaspoons cider vinegar



1 teaspoon maple syrup



sea salt and freshly ground black pepper, to taste


  1. Preheat oven to 350°F.
  2. Place walnut pieces onto a paper-lined baking tray.
  3. Bake for 5–7 minutes or until lightly browned.
  4. Remove from oven and cool.
  5. Roughly chop walnuts.
  6. Peel oranges, removing all the pith. Thickly slice oranges.
  7. In a mixing bowl, combine arugula, spinach, and watercress leaves.
  8. For the dressing, place olive oil, balsamic vinegar, cider vinegar, maple syrup, salt, and pepper into a screw-top jar. Shake to mix well.
  9. Add orange slices, walnuts, and dressing. Toss gently.
  10. Arrange onto serving plates and top each with crumbled goat cheese.

TIP:

Photography by China Squirrel

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