Blood Orange Salad with Pomegranate Vinaigrette

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Blood Orange Salad has colorful blood and navel oranges, pomegranate seeds, sharp white cheddar cheese, and pepitas. Drizzled with a Pomegranate Vinaigrette which is sweetened with maple syrup. Perfect light and bright salad to enjoy as either a side or main dish.

I am currently 7 months post-baby and trying to lose the last 4 lbs of baby weight. Back in October, I decided to break up my weight loss goal into 2 separate goals. The first goal was to lose 7 pounds by January 1. The second goal was to lose another 8 pounds by April 1. Losing 15 pounds felt overwhelming. 7-8 pounds at a time, however, felt totally doable! So basically, I only have a week to lose the last 4 pounds to reach my goal. Needless to say, I’ve been eating a lot more salads lately. Let’s talk about this delicious, colorful salad!

Blood Oranges

Blood oranges originate in Sicily and get their crimson tint thanks to anthocyanin. Anthocyanin is a red flavonoid pigment that gives blood oranges their intense color and antioxidant properties. They are less acidic than regular oranges and have a slight raspberry taste. Packed with vitamin C, vitamin A, folate, fiber, and calcium. Surprisingly, the vitamin C level is approximately 40 percent higher than other citrus fruits. They are typically in season December through April.

What are Pepitas?

Pepitas are pumpkin seeds, however, they aren’t the same variety as the pumpkin seeds found in a jack-o-lantern. Pepitas are found in specific types of pumpkins and are seeds without the hull. They are a common ingredient in Mexican cuisine and have been eaten as far back as the Aztec times. The word pepitas are Spanish for pumpkin seed and translates; “little seed of squash.” A good source of protein, fiber, and omega fatty acids. They also have magnesium, manganese, iron, zinc, and copper. Pepitas are a great alternative for people who have tree nut allergies.

Ingredients in Blood Orange Salad

• spinach and spring 50/50 mix
• blood oranges
• navel oranges
• sharp white cheddar cheese
• pomegranate seeds
• pepitas
• cracked black pepper

How to Make Blood Orange Salad

1. Place lettuce into a large bowl.
2. Cut the oranges. Cut both ends of the orange first. Lay the orange flat on the cutting board then run the knife down the orange from top to bottom to remove the peel. Once peeled then cut into slices.
3. Place oranges on top of the lettuce, then sprinkle with cheese, pomegranate seeds, and pepitas. Finish with cracked black pepper, to taste.
4. Pour vinaigrette over the salad.
5. Toss and serve.

Pomegranate Vinaigrette

Combine all ingredients together. I like to put the ingredients into a mason jar, cover, and shake. You can make it ahead and chill it in the refrigerator or serve it immediately.

The vinaigrette can be refrigerated for up to a week.

So quick, simple, and tasty! Separation will occur; shake before pouring over the salad.

Variations

• Different kinds of lettuce like kale or just spinach can be used instead.
• Add meat such as chicken to make it a more filling main dish.
• Different cheese such as feta, goat cheese, or vegan cheese.
• Add Avocado

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