Food, Gluten Free, Recipes, weight loss

Salads That Don’t Suck-Blood Orange & Arugula Salad

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For starters, I like to think I’m not an enormous complainer.

That being said, last year I complained about not getting on the blood orange bandwagon early enough for my Dark Chocolate Salted Orange Bars…in about 500 words, give or take. Mostly because they had to be prepared with your average, run-of-the-mill oranges.


How embarrassing, amiright? 


I know no one likes a complainer, which is why I got my ass off of the couch this winter and secured a hefty stash of the winter citrus. Since then I have eaten them like they are going out of style because, well, they probably are. My current (and favorite) vehicle for consumption and Instagram opportunity is a twist on the traditional citrus salad with the addition of fresh herbs, blood oranges and feta.


I don’t go anywhere or do anything without a-brick-a feta. True story.


OH YEAH AND A BADASS AVOCADO ROSE….which you will see many times in this post.


Blood Orange & Feta

over a bed of Arugula



First off, get your mitts on these elusive vitamin c vessels.

Not as easy as it sounds but your local grocer might have then between the months of January and March. MAYBE.

Jerk mother nature.

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Slice em and dice em.

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Let’s just get this out-of-the-way now: the juice is worth the squeeze.

That is also the method in which this dressing is made.

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Brace yourself for three consecutive shots of my FIRST ATTEMPT at an Avocado rose.

Wanna know the secret? Wine.

It loosens up the flanges and allows you to move avocado in ways you’ve never dreamed possible.

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Annnd here’s your salad.



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Blood Orange & Arugula Salad


  • 2 Blood Oranges, peeled and sliced
  • 1 Avocado, rosed
  • 8oz Arugula & Baby Greens Mix
  • 1 cup Feta, cubed
  • 1/4 Toasted Pine Nuts
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Olive Oil
  • 1/4 c. Blood Orange Juice


Pour yourself a fat glass of wine and youtube how to make an avocado rose because words cannot explain that magic.

The Dressing

Whisk together the vinegar, olive oil, and orange juice. Taste and adjust vinegar to juice ratio depending on your preference.

The Salad

Build salad with your greens base, topped with trimmed orange slices, feta chunks and nuts. Additions are encouraged. Drizzle with dressing.

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Next week I’ll be done with salads and back to healthy junk food. You’re welcome.

♥ Liz