Many cultures across the globe begin holiday feasts with a light and refreshing dish like this one. With loads of vitamin C, citrus is your body’s best friend during wintertime. Fennel aids in digestion, especially on holidays, when overeating is a distinct possibility. Combined with bitter greens, fluffy quinoa, and crunchy nuts and seeds, this super colorful salad will awaken your senses and get you excited for the remaining courses.
Many cultures across the globe begin holiday feasts with a light and refreshing dish like this one. With loads of vitamin C, citrus is your body’s best friend during wintertime. Fennel aids in digestion, especially on holidays, when overeating is a distinct possibility. Combined with bitter greens, fluffy quinoa, and crunchy nuts and seeds, this super colorful salad will awaken your senses and get you excited for the remaining courses.
Make ahead tips: prep the greens, cook the quinoa, toast the nuts, and make the vinaigrette one day in advance.
Serves 4 as a starter salad
Ingredients
3 cups baby arugula
1 small head of radicchio, thinly sliced (about 1 cup)
4 cups of spring mix
3/4 cup dry rainbow quinoa
2 blood oranges
1 large grapefruit
2 navel, valencia, or cara cara oranges
2 fennel bulbs, tops cut off, and sliced into rings
1/4 cup pistachios, shelled
1/3 cup sunflower seeds
2 tbsp kalamata olives, sliced (optional)
Sherry-citrus vinaigrette (recipe below)
Directions
Cook the quinoa according to package directions (for 3/4 cup dry, use 1 1/2 cups water and 1/4 tsp salt). Set aside to cool.
Toast raw nuts and seeds in a 325F oven for 5-7 minutes, until they get slightly toasty smelling.
Peel and slice the citrus into 1/4 inch thick rounds.
To assemble the salad, mix together the arugula, radicchio and spring mix and place in a large, shallow bowl. Top with the cooled quinoa, sliced fennel, and then arrange the citrus slices on top. Garnish with toasted pistachios and sunflower seeds, as well as the olives, if using. Drizzle with the dressing and toss before serving.
Sherry-Citrus Vinaigrette
1/4 cup freshly squeezed orange juice
3 tbsp sherry vinegar
2 tbsp lemon juice
2 tbsp lime juice
1 small shallot, peeled and sliced
2 cloves garlic
1 1/2 tsp mustard
1/4 cup fresh parsley
1 tsp salt
1/3 cup sunflower oil
1/3 cup extra virgin olive oil
Directions
Place all of the ingredients in a blender or food processor and blend until fully emulsified.
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