Arugula Salad with Blood Orange Vinaigrette Print Email

Dressing (makes about 3/4 cup):
1/2 cup blood orange juice (Juice from two large oranges)
2 TBS White Balsamic Vinegar
2 TBS Dijon mustard
3 TBS Extra Virgin Olive Oil
Scant 1 TBS lemon juice (about 1/2 a lemon)

Combine all in small bowl and whisk until emulsified. Set aside.

Mix of baby arugula, baby radicchio and baby frisée lettuces
1 small carnival squash
1/2 cup pecan halves
1 avocado, diced
2 small tomatoes, diced
3 oz. crumbled soft goat’s cheese

Toast pecans in 375°F oven for 5-10 minutes. Check often to avoid burning. When they are done, set aside for later.

Split squash in half lengthwise and scoop out seeds. Spray cooking oil on a baking sheet and place squash cut side down onto tray. Bake in 375°F oven for 45-60 minutes.

When done, remove from oven, allow to cool slightly and cut into 1? chunks.

Arrange salad: Place lettuce mix on plates, followed by cubes of squash and roasted pecans. Next lay avocado and tomatoes over. Crumble goat cheese on top and dress with blood orange vinaigrette.