Arugula, Mint & Blood Orange Salad

Here we are approaching March, it is already March. I can’t believe my last post was over three months ago. (I am trying to be better at posting more regularly.) This salad was a literal and figurative bright part of my day, and it’s worth giving a try, especially if you’re a self-proclaimed salad fiend, like myself. Not only does it bring an element of spring to the table, which I’ll be honest, I’m so ready for; but more than that, it delivers a spicy, tangy, slightly sweet flavor profile that is totally and utterly satisfying. And can we just talk about the color of those blood oranges and that vinaigrette…?! I’m in love.

I love salads for their versatility, the ability to adapt them to any season, with endless possibilities. This one felt winter-like with a vibrancy that feels hopeful. This time of year we get fleeting moments of spring-like weather, with still snow and below-freezing windchills. I can’t help but create in my kitchen, to help me feel more connected to the many dimensions of the season. Call it a form of self-expression, if you will.

I’ve also been leaning into a mainly plant-based diet as of late. For the past 15 or so years, I decided on a vegetarian diet, with bouts of veganism too, some lasting years at a time. I’ve always found it interesting when I’ve heard people tell me they wouldn’t want to be limited by a vegetarian (or vegan) diet, when for me, this lifestyle has not only enriched and expanded the goings on of my plate, but it has also encouraged me to become a bit more inventive and creative in the kitchen. But like anything, everyone has their own unique approach and what works for them. I’ve found this works for me and I can’t say that I don’t love it.

Like most salads, this one can either take center stage or be served as a vibrant starter. I recommend serving the salad tossed with the vinaigrette, to ensure it is coated nicely. I’ve made this salad with a spinach base, which was also nice, though I am a bit partial to the peppery flavor of arugula for this salad in particular. Prepare according to your personal preferences. If dairy is part of your diet, feta cheese would also be a nice addition. A vegan feta could also be an option.

Arugula, Mint & Blood Orange Salad

serves 2-4

Prep Time: 10 minutes

Cook Time: N/A

Total Time: 10 minutes

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Ingredients:

For the salad:

• 1 large bunch baby arugula (~4 cups)

• 1/2 red onion, thinly sliced

• 1 blood orange, sliced or quartered, skin and pith removed

• small handful almonds, sliced

• zest of orange

For the vinaigrette:

• 1/4 cup avocado oil

• juice from 1 blood orange (~4-5 tbsp)

• 2 tbsp champagne vinegar (or white wine vinegar)

• 1 tsp maple syrup

• 1 tsp shallot, minced

• salt & pepper, to taste

• 1/4 tsp salt

Method:

1. Prepare the vinaigrette; place ingredients in a small bowl or glass, whisk until blended well. Set aside.

2. Add salad ingredients to a large bowl; gently toss with vinaigrette and serve immediately.

3. Top with freshly cracked pepper and orange zest, if desired.

4. Makes 4 starter servings or 2 larger servings.

Notes:

• If preparing in advance, wait until just prior to serving to coat the salad with the vinaigrette.