Citrus Arugula Salad with Thyme Vinaigrette

Tart, tangy, and peppery, this is one of those salads that was made to impress. It is my official go to salad for dinner parties that looks super fancy but is extremely easy to throw together in 10 minutes or less (shh... that is my little secret). Spring bounty offers naturally cleansing bitter and astringent greens, like arugula, to purify and detoxify our tissues.  Not only is this salad gorgeous, but also will help to assist the body in cleansing in a refreshing way.  Trust me - your guests will be WOWed and impressed with your oh-so-tasty way to start a meal. 

Grapefruit is a natural hunger buster. People who ate half of a grapefruit before each meal (without making any other dietary changes) shed an average of three and a half pounds over 12 weeks, found a study from the Nutrition and Metabolic Research Center at Scripps Clinic in La Jolla, California. This is because grapefruit accelerates your body's ability to break down fat. It also acts as a digestive assistant that breaks down proteins so that they are ready to be used more quickly. More of a reason to add this delicious fruit to your salads! 

Citrus Salad_2_sproutingfromthesoul

RECIPE:

INGREDIENTS:

For The Salad: 

  • 1 bag/box of organic arugula
  • 2 large ruby red grapefruit
  • 2 naval or blood oranges
  • 1 red onion
  • 1/2 cup toasted pepitas
  • 1/2 cup dried cranberries
  • 4 oz. Feta Cheese
  • Fresh cracked pepper

For the Thyme Dressing:

  • 1 1/2 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • 3 tbsp chopped thyme
  • Juice from orange and grapefruit after cutting
  • sea salt

INSTRUCTIONS: 

Wash and dry fresh produce. Heat skillet and add pepitas for toasting. Toast until golden brown, carefully watching to ensure they do not burn (about 2-3 minutes). Set pepitas aside. Peel and segment the grapefruit and orange. Slice the grapefruit segments in half, saving any juice from cutting the fruit in a small bowl to use in dressing. Slice red onion lengthwise.  

In a small bowl, mix vinegar, EVOO, juice leftover from fruit, fresh thyme; season. 

In a large salad bowl, combine all salad ingredients.  Top with the dressing and sprinkle with fresh cracked pepper. Mix to combine and serve on 4 plates. 

Serves: 4 

Total Time: 10 Minutes 

TIP: Use blood orange in this salad instead of naval oranges when in season for extra wow factor.