I almost never complain

That being said, last year I complained a lot.

I’m not sure if it was mother nature or my own fault (it was me) but I didn’t get around to snagging blood oranges early enough for my Dark Chocolate Salted Orange Bars so I wrote an entire blog post about how unfair that was.

Where are the greenhouse blood oranges when we need them?

Since I’m aware that no one likes a complainer, I got my ass off of the couch this winter and secured a hefty stash of the winter citrus. Since then I have eaten them like they are going out of style because, well, they probably are.

My current (and favorite) vehicle for blood orange consumption is a twist on a traditional citrus salad with the addition of fresh herbs, blood oranges, and feta.

Blood Orange & Feta Salad

Bright and citrusy to cut those winter doldrums!

First off, get your mitts on these elusive vitamin c vessels.

It’s not as easy as it sounds but your local grocer should have them between the months of January and March. MAYBE.

Jerk mother nature.

Peel and slice them to reveal their beautiful red center.

Fact: The juice is worth the squeeze.
It is both messy and time-consuming, but it is the method in which this dressing is
made so it has to be done.

Brace yourself for three consecutive shots of my FIRST ATTEMPT at an Avocado rose.

Would you like to know my secret?
Wine.

It loosens up the old flanges and allows you to move avocado in ways
you’ve never dreamed possible.

Annnd here’s your salad.

Continue to Content

Blood Orange & Arugula Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Beautifully sweet and bright blood orange is perfect on a leafy green salad!

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Ingredients

• 2 Blood Oranges, peeled and sliced
• 1 Avocado, rose'd
• 8oz Arugula & Baby Greens Mix
• 1 cup Feta, cubed
• 1/4 Toasted Pine Nuts
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Olive Oil
• 1/4 cup Blood Orange Juice

Instructions

1. Pour yourself a fat glass of wine and youtube how to make an avocado rose because words cannot explain that magic.

The Dressing

1. Whisk together the vinegar, olive oil, and orange juice. Taste and adjust vinegar to juice ratio depending on your preference.

The Salad

1. Build salad with your greens base, topped with trimmed orange slices, feta chunks and nuts. Additions are encouraged. Drizzle with dressing.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 354Total Fat 24gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 15gCholesterol 33mgSodium 407mgCarbohydrates 29gFiber 8gSugar 17gProtein 10g

Did you make this recipe?

I'd love to see how it turned out! Share your pics on Instagram with #gorgeouseats and don't forget to tag me! @Inspectorgoreous

Next week I’ll be done with salads and back to healthy junk food. You’re welcome.

♥ Liz