I can’t believe I’m saying this, but my salads have been kind of boring lately. Usually, salad is my forte. It’s the culinary zone in which my creativity and passion shines the most. But since most of my salads have gotten briskly packed up in my lunchbox lately, and eaten in a library carrel, it’s been hard to focus on making them memorable.
When I saw my friend Ashley’s blood orange kale salad with quinoa, however, I was inspired to create something with blood oranges and kale. Ultimately, my dish resembled hers closely, with the omission of quinoa because I was out of it (the horror). Not to fear: the salad was still delicious, bright, and incredibly beautiful.
Blood oranges, the star ingredient in this salad, are of course very high in Vitamin C. Unlike other citrus fruits, blood oranges contain anthocyanin, an antioxidant compound that is also responsible for the scarlet color in beets. It gives them their characteristic hue, which is so beautiful in dishes of all kinds. This is the season for blood oranges—they’re typically grown and harvested between December and March—so it’s worth picking some up if you see them at your market. I’m now in love with the simple vinaigrette I made for this salad, in which I used a whole, juiced blood orange!
I’d recommend serving this salad with a winter grain pilaf and some grilled tofu. It’s also great with a simple lunch sandwich or wrap.And that’s it for today. I continue to get a lot of thoughtful comments on my Marie Claire “Vegan Myth” post, so thank you for those.