Winter Citrus Arugula Salad
In the Winter when citrus is plentiful and at its most flavorful, I enjoy using it in recipes. Not only does it add color and delicious sweet flavor, it adds vitamins that we need this time of the year as well to stay healthy! The salad I am sharing with you today contains nutrient rich arugula as well to give you a boost as well. I add in shallots and toasted almonds, toss it with a citrusy vinaigrette, and it is so delicious! This is perfect served on the side of a warm soup or with grilled tempeh or tofu to top it off for a light lunch.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Cut the grapefruits into supremes by cutting off the outside skin, and then cutting out the sections with a sharp knife, holding it over a bowl to collect the juices, then squeeze the juice from the middle part left over into the bowl. Peel the blood oranges, and slice them 1/4 inch thick. In a bowl, combine the grapefruit sections, blood orange slices, shallots, almonds and arugula.
In a smaller bowl, whisk together 3 Tbsp of the grapefruit juice, the cider vinegar, avocado oil, sea salt, and maple syrup, then dump it over the salad in the bowl and toss it to coat the ingredients. Serve!
Rate this Recipe
- Heart Healthy
- Side Dish