Every year after Thanksgiving, I find myself trying to find creative ways to eat the leftovers. Turkey soup, turkey sandwiches and turkey with BBQ sauce all go on rotation, in addition to the remaining side dishes. But between the leftovers, I try to mix in a few fresh and healthy meals and salads. This dish fits the bill!
Blood oranges are the highlight of this salad. Unlike regular oranges, blood oranges contain the same colored pigment seen in blueberries, which happens to be a powerful antioxidant. Pack in other vegetables, dairy, and protein for a well-rounded and fresh dish!
Kale and Blood Orange Salad
Ingredients:
- 1/4 cup slivered almonds, lightly toasted
- One bunch of kale, massaged, stems removed, shredded
- 1 small bunch of mint, shredded; keep a few mint leaves for garnish
- 1/2 medium red onion, very thinly sliced
- 1/3 cup feta cheese, crumbled
- 1 tbsp blood orange zest
- 2-3 blood oranges, cut into 1/2 inch slices horizontally, peel removed
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 1/2 tsp cumin
- Salt and pepper, to taste
Directions:
- Preheat oven to 250 degrees. Spread almond slivers onto baking sheet. Lightly toast for 5 minutes. Allow to cool.
- Mix kale and mint together in large bowl or serving dish.
- Top with almonds, red onion, feta cheese, blood orange zest. (Or mix in with kale and mint, if you prefer)
- Layer blood orange slices on top of salad.
- In small bowl, whisk together red wine vinegar, olive oil and cumin. Drizzle over salad.
- Add salt and pepper, if desired. Garnish with mint leaves.
- Serve up and enjoy immediately!
Live your life joyfully so,
Ashley
