What's For Lunch: Roasted Blood Orange and Kumquat Salad

[Jump to the recipe for Roasted Blood Orange and Kumquat Salad]

After a few days of not-so-healthy eating, there's nothing I crave more than a fresh salad. But a bowl of greens just won't do -- I need all sorts of flavors and textures to convince me that the healthier ingredients are filling, too.

With all the fresh citrus fruits in the market, I knew that they would somehow play a part in my next salad creation. In fact, blood oranges and kumquats are the stars of this healthy bowl of greens.

I oven-roasted the blood orange slices to bring out an even deeper flavor. The addition of olive oil, salt, and freshly-cracked black pepper gives the citrus slices a subtle savory flavor as well. 

The addition of red onions, toasted sliced almonds, and a citrus poppyseed dressing brings everything together.

Roasted Blood Orange and Kumquat Salad
makes 2-4 servings

2 blood oranges, sliced 1/8" thick, seeds removed
1 tablespoon extra virgin olive oil
fine sea salt
freshly cracked black pepper
1/4 small red onion, sliced very thin
3 tablespoons fresh lime juice (from 1 lime)
2-3 cups fresh greens (baby spinach, spring mix, arugula)
2-3 tablespoons poppy seed dressing (use more or less per your preferences)
3-4 kumquats, sliced
2-3 tablespoons sliced almonds

1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper and set aside.
2. Put the orange slices into a shallow bowl. Add the olive oil and toss gently to combine.
3. Place the orange slices onto the prepped baking sheet. Season with salt and pepper.
4. Roast in the oven for 15-20 minutes, or until caramelized and just beginning to char on the edges. Flip every 5 minutes. Remove from the oven and let cool.
5. While the orange slices are cooling, add the sliced onion and lime juice to a bowl and toss to coat. Season with salt and pepper, then let rest for 5 minutes. Drain off the lime juice before using.
6. Add the greens to a large serving bowl. Add the poppy seed dressing and toss to combine.
7. Top with the red onion slices, roasted blood orange slices, sliced kumquats, and sliced almonds.


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