I had every intention for my first recipe post of the year to be gluten free waffles. I’ve had them at the top of my list to make, ever since having coconut flour leftover from these tartlets. It’s not often I bake totally gluten free or vegan, but when I do it’s mostly breakfast items, especially waffles. But what seemed like a totally foolproof recipe, turned out to be a total disaster. I’m definitely going to have another go at it, because not I just can’t get waffles out of my head and everything I’m eating breakfast I wish it was crisp fluffy waffle.
But my breakfast for lunch fiasco just let me to make one of my favorite winter salads. We often think there is much fresh produce during the winter to enjoy, although it isn’t as abundant as warm months, this season is the perfect picking for all things citrus. And ironically it’s pretty much perfect timing that oranges, grapefruits and every other citrus gem is a plenty, because their refreshing zing is the best way to perk us up these cold days. 
It starts with a bed of rich green arugula, thinly sliced earthy raw beets, creamy avocado and then the star of this salad, an assortment of citrus fruits. My go to toppings tend to vary, but my favorite, if I’m lucky, is fresh cheese.
Your first bite of this salad should have a little bit of everything; a sliver of avocado, fresh cheese with crunchy pumpkin seeds, grapefruit and orange segments, shaved beets and make sure it’s covered with a bit of the walnut oil and drizzle of good aged balsamic. It’s sweet, tangy, bitter, crunchy, creamy, and just so good! The citrus kind of explodes in your mouth, and is extremely refreshing. You’d expect that from a summer salad, but not one with winter oranges. 
Our family friend often generously makes us a nice little fresh cheese, but it’s mostly around the holidays, so when I unfortunately don’t have it on hand, my go-to are some good quality canned sardines. Okay, I can see your face cringing with disgust, but I’m Portuguese, I was born eating sardines. Did you know that they are one of the healthiest fishes you can eat, filled with tons of heart healthy fats. And they pair extremely well with sweet citrus, arugula and avocado. 
Lately, I’ve been on a serious orange salad kick, no seriously I’ve eaten a salad topped with citrus almost everyday this week. Once you have oranges on your salad, you won’t get enough of it. Personally the sweet tanginess makes you feel like your off on a tropical destination, even if it’s just for a brief moment, and who wouldn’t want to feel that during a cold winter day?
If you’re entertaining this winter, this is definitely a great salad to serve. It’s of course simple and light, but it highlights the best of winter’s fresh produce. 
Citrus Arugula Salad with Beets & Fresh Cheese
Ingredients {Serves 1}
1 medium – Naval Orange
1 small or 1/2 large – Ruby Red Grapefruit
2 cups – Arugula
1/2 – Raw Red Beet
1/2 – Avocado {pitted + thinly sliced}
2 oz – Fresh Cheese {If you can’t find fresh cheese, use a few dollops of good ricotta}
Sea Salt and Fresh Ground Pepper, to taste
2 tablespoons – Walnut Oil
Drizzle of Aged Balsamic Vinegar
Recipe
Remove peel and pith from orange and grapefruit with a sharp knife. Slice into thin rounds, and remove seeds if necessary. Peel raw beet, and using a potato peeler or mandolin, thinly slice. Arrange arugula onto a plate, and top with citrus rounds, shaved beet and sliced avocado. Sprinkle with cheese, and season with salt, pepper, walnut oil and vinegar. Serve chilled.
[…] get enough of them, especially when covered with the season’s freshest citrus like this or delicately seasoned with this orange walnut dressing, which is my favorite come […]