Fall and winter dishes can leave us full and feeling heavy. This light and bright citrus salad brings together the sweetness of blood and navel oranges with the peppery bite of arugula, creamy avocado, and the satisfying crunch of roasted almonds. The real star of the dish is the vibrant dressing made with our McEvoy Ranch Blood Orange Olive Oil and McEvoy Ranch Champagne Vinegar, adding a fresh and tangy finish. A great way to start a winter meal!

INGREDIENTS FOR SALAD

  • 1 blood orange, peeled and sliced 
  • 1 navel orange, peeled and sliced 
  • 2 cups arugula 
  • 1/4 red onion, thinly sliced 
  • 1/4 cup roasted almonds, chopped 
  • 1 half avocado, sliced 
  • Coarse salt, to taste 
  • Cracked black pepper, to taste 

INGREDIENTS FOR DRESSING

  • 1 shallot, finely chopped 
  • 3 tbsp McEvoy Ranch Blood Orange Olive Oil
  • 2 tbsp McEvoy Ranch Champagne Vinegar 
  • 2 tbsp honey 
  • Pinch of salt 
  • Pinch of pepper 

INSTRUCTIONS

Arrange the blood orange and navel orange slices on a serving plate. Add the arugula, red onion, avocado, and chopped roasted almonds. Sprinkle with coarse salt and cracked pepper to taste. 

In a small bowl, whisk together the chopped shallot, McEvoy Ranch Blood Orange Olive Oil, McEvoy Ranch Champagne Vinegar, honey, salt, and pepper until well combined. 

Drizzle the dressing generously over the salad, serve immediately. 

This salad serves two and is an easy, vibrant dish to add to your fall or winter menu. Whether you're preparing it for lunch or a light dinner, the flavors come together in a refreshing way that’s as satisfying as it is simple.