CITRUS + TENDER GREENS w/ MISO GINGER DRESSING
Fresh slices of seasonal oranges placed atop of bed of spinach arugula. Drizzled with a Miso Ginger dressing, it's a vibrant and bright dish for any time of year.
Servings 4 people
Ingredients
Salad
- 5 cups baby spinach
- 2 cups arugula
- 3 scallions chopped
- 3 small blood oranges peeled and sliced width-wise ½" thick
- 2 cara cara red navel oranges, peeled and sliced width-wise, ½" thick
- 1 navel orange peeled and sliced width-wise, ½" thick
- 1 tablespoon sesame seeds optional
Dressing
- 1 " piece of fresh ginger root
- 1 tablespoon sesame oil
- 2 tablespoon miso paste red or white
- 3 tablespoon sunflower seeds
- Juice of 1 lemon
- 1 tablespoon maple syrup
- ½ cup filtered water
- pinch of salt
Instructions
Prepare the dressing:
- in a high powered blender or food processor, add all the dressing ingredients and blend on high until smooth and well combined. Pout into a reusable storage container with a lid until ready to use. This makes approximately 1 cup of dressing with enough for the salad and some to spare.
Make the Salad:
- Using a large bowl or serving plate, layer the baby spinach, arugula and orange slices. Top with chopped scallions and sesame seeds if using. Drizzle on a portion of the dressing (as much as desired) and enjoy.
Notes
if you cannot source these orange varieties, use whatever variety you can find.
