One of the first lessons that I learned after starting my Whole30 was that bringing food to work with me was going to be absolutely necessary! The first day that I went to work without so much as a snack, all I could do was stare at the beautiful case full of croissants, brownies, focaccia breads covered in root vegetables and goat cheese and jars full of cookies. Not very helpful for someone who just swore all of that off! Ha!
This salad brings together in-season citrus with some other pantry/fridge staples to make for an easy to put together, easy to eat on the fly and might I say, absolutely gorgeous answer to your mid-shift hanger. I know I have been mentioning hanger a lot, it’ll happen when you quit sugar! Damn addictions! Thank goddess I can still drink black coffee and espresso! Day 10 and going strong!
Green Salad with Cara Cara Oranges, Olives, Beets and Pistachios
- 1 1/2 cups arugula
- 1 cup other mixed dark leafy greens (I used Wegman’s super greens mix of baby kale, spinach and chard)
- 1 large Cara Cara orange (or grapefruit, or blood orange, whatever you like!), peel and pith removed and supremed (see note)
- 1 large roasted beet, quartered and thinly sliced (I use LoveBeets brand for convenience)
- 1/4 cup mixed pitted olives, chopped
- small handful shelled pistachios, chopped
- salt and pepper
For the Vinaigrette:
- juice of the orange middle (see note)
- juice of 1/2 of a lime
- 1 tsp Dijon mustard (make sure it’s sugar free!)
- splash of red wine vinegar
- 3 tablespoons olive oil
- salt and pepper
Note: If you have never supremed citrus before, you can learn here from Serious Eats’ great tutorial. The main idea is that you are cutting each individual segment free from any peel, pith or membrane and ending up with a perfect, unadulterated orange wedge. When you have removed all segments from the orange, you will be left with all of the membranes in tact in your hand which is full of sweet juice. That is what you should squeeze and reserve for the vinaigrette.
In a large bowl, arrange the arugula and mixed greens. Season lightly with salt and pepper. Scatter the orange supremes, sliced beets, chopped olives and pistachios over the greens.
To make the dressing, add the squeezed, reserved orange juice to a small Ball jar. Add to it the rest of the ingredients and shake vigorously to combine. The dressing should emulsify and become opaque. Season to taste with salt and pepper.
Pour the dressing over the salad (you may not need all of it), toss and enjoy!