Lots of salad in our near future.
Not long ago I realized I had gone nearly two weeks without eating any fresh fruit or vegetables. I had been surviving on convenience meals, and while potatoes made an appearance, they were usually mashed with butter, cheese, and cream — comfort food, but not exactly a produce-forward diet. That realization pushed me back toward planning meals with plenty of greens and seasonal fruit.
Lately I’ve been craving blood oranges. I don’t remember seeing them often at our local stores, so I was pleasantly surprised to find some at Sprouts on my last trip. Blood oranges are a lovely addition to salads: they bring a bright, sweet-tart flavor and a burst of color that makes a simple bowl feel special.
Fruit in salad is one of my go-to tricks for adding freshness and balance. For this version I combined blood orange segments with berries and crumbled feta for a mix of sweet, tangy, and salty flavors. I also like the contrast of textures, so I added sliced almonds for crunch. For a heartier salad for my husband, I included chopped roasted turkey breast to turn it into a satisfying main-course salad.
As I thought about menu planning for the week, I made a conscious effort to add many salads — simple, colorful bowls that take little time to prepare but deliver a lot of nutrition. If you enjoy collecting salad ideas, I recently started a Pinterest board dedicated to salads where I save inspiration and variations. Creating a rotating list of salads makes it easier to avoid the routine of the same few meals and keeps lunchtime interesting.
Below is the recipe I put together: a crisp romaine base topped with blood orange slices, mixed berries, crumbled feta, and toasted almonds, finished with a honey-balsamic dressing. It’s easy to scale up for guests or to turn into a more substantial entrée by adding cooked chicken, turkey, or a scoop of grain like quinoa.
Ingredients
- 1 head romaine lettuce
- 1 blood orange, peeled and sliced
- 1/2 cup blueberries
- 1/2 cup blackberries
- 4 Tbsp crumbled feta cheese
- 4 Tbsp sliced almonds, toasted
- 1 tsp dry mustard powder
- 1 Tbsp honey
- 2 Tbsp balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Rinse and dry the romaine lettuce, then chop into bite-sized pieces.
- Peel the blood orange carefully to remove the white pith, then slice into rounds or segments.
- Arrange the romaine, blood orange slices, blueberries, blackberries, feta, and toasted almonds on two plates or in a large serving bowl.
- In a jar or small container with a tight lid, combine the dry mustard, honey, balsamic vinegar, olive oil, salt, and pepper. Shake or whisk until the dressing is emulsified.
- Drizzle the dressing over the salads just before serving and toss gently to combine.
Serving tip: To make this salad a main dish, add sliced grilled chicken, roasted turkey breast, or a scoop of cooked farro or quinoa. Leftover dressing keeps well in the refrigerator for several days; shake it again before using.