Blood Orange, Avocado, Goat Cheese, and Pine Nut Salad with Pomegranate Dressing

Blood Orange, Avocado, Goat Cheese, and Pine Nut Salad

Its ALMOST spring.  I am so eager for fresh berries, salad greens, and light herbs that I am wishing the days away.  But blood oranges are also amazing, and I love citrus season too.  It will soon give way to my beloved strawberries, blackberries, and blueberries, but before then I wanted to celebrate the blood orange.  I’ve been using them a lot lately (see this blood orange curd, which was amazing), but as I’m eager for a spinach salad with strawberries, I thought, why not fill that craving with blood oranges?  Honestly, the result was probably even better.

Salads are simple.  Except they aren’t.  The right salad is a good balance of crunch, creamy, and fresh. Personally, I can’t stand iceberg lettuce, and the sight of a salad made of limp tomatoes, iceberg lettuce, and perhaps an onion or other vegetable makes me SAD.  I love inventive salads, though, and frequently experiment with different combinations at home.

I loved this salad so much I’ve made it several times now.  You can also substitute other citrus – grapefruit works exceptionally well, as do Cara Cara oranges, or navel oranges.  Other nuts work too – but the pine nuts are my favorite.  Of course, right?  They are the most expensive after all.

This salad works for a dinner party.  But it also works for just me.  Increase the size, and it will make a satisfying meal.  And one that will keep you in your skinny jeans!

For Two Servings of Salad:

1 Blood Orange, Supremed
1 half avocado, sliced
2 Cups Salad Greens
1-2 tablespoons pine nuts
1-2 tablespoons goat cheese

Arrange the greens on two plates or bowls.  Place blood orange slices in center of greens.  Arrange avocado slices on the side, dividing the half avocado between both plates.  Sprinkle 1 tablespoon of pine nuts, and 1 tablespoon of goat cheese on each plate or bowl.  Drizzle with dressing (below).


1/2 Cup Pomegranate Vinegar
1/4 Cup good quality olive oil

Place vinegar in a small saucepan and bring to a medium heat.  Stir or rotate the saucepan so the vinegar doesn’t burn.  Reduce it slightly, then remove from heat.  Place in a jar of mixing cup, and add the oil.  Stir to combine, and drive over salad.


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