Citrus Salad

Course: Salad/Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Servings

Calories: 370kcal

Author: Nikole Berg

Citrus Salad with Quinoa is a healthy winter salad that incorporates fresh blood oranges, navel oranges, and grapefruit. The addition of quinoa makes it perfect as a light main dish meal.

Print Recipe Add to Collection

Equipment

Salad Servers

Ingredients

Poppy Seed Honey Vinaigrette

2 tablespoon canola oil any mild flavored oil
1 tablespoon white balsamic vinegar apple cider vinegar, white wine vinegar
1 tablespoon honey agave nectar
¼ teaspoon poppy seeds
¼ teaspoon kosher salt
⅛ teaspoon black pepper

Citrus Salad

2-3 blood oranges peel and pith removed, thinly sliced
1 navel orange peel and pith removed, thinly sliced
1 small grapefruit peel and pith removed, thinly sliced
2 cups mixed greens arugula, baby spinach
1 cup quinoa red, white, or mixed; cooked
½ cup roasted, salted pistachios chopped

Instructions

Cook ½ cup quinoa according to package directions. Spread on a plate to cool while assembling the salad.
Combine oil, vinegar, honey, poppy seeds, salt, pepper in a jar and cover with a lid. Shake until well combined. Set aside.
Slice ends off fruit and remove the peel and pith. Slice fruit into thin slices.
Place the mixed greens In a salad bowl or large platter.
Top mixed greens with cooked, cooled quinoa.
Top quinoa with sliced fruit.
Drizzle dressing over the fruit then top with chopped pistachios.

Nutrition