Some days, when I listen, my body whispers to me, “I want a salad.” This shocks me because I thought my body only wanted creamy mashed potatoes or spaghetti and meatballs or monster cookies. It also secretly pleases me because maybe, just maybe, I’m growing up. 😀 Or at the very least, it sure makes reaching my get healthy goal a lot easier.
I have been doing a bit better with eating right this year, partly because I’m not freaking over it so much. Before I was practically obsessive, which oddly led to some not-so-great choices. I am the kind of person who obsesses over something she can’t have, like potato chips, even if I wasn’t thinking about them before. Thus, I stopped telling myself I can’t have something and tell myself what I can have, which includes carbs and desserts in moderation.
Of course, when a salad tastes amazing as this Citrus Arugula Salad does, well, that also makes it easier to eat well and forget about those mashed potatoes. Oranges are in season right now, which means they are especially juicy and sweet in California. And cheap. This salad assembles quickly and I love the crunch from the pumpkin seeds and the tanginess from the goat cheese. You can play around with the nuts/seeds and cheese of your choice.
This salad pairs beautifully with any protein. I served it with salmon seasoned with salt and pepper and baked with lemon slices on top. It was a delicious, healthy meal and my body loved it. I need to remember that treating my body well doesn’t haven’t to be painful but can be easy and delicious.
Citrus Arugula Salad
- 2 blood oranges peeled and sliced
- 2 oranges peeled and sliced
- 3 cups fresh baby arugula
- 1/2 small red onion chopped
- 5 Tablespoons apple cider vinegar divided
- 2 Tablespoons extra-virgin olive oil
- 1 teaspoon dijon mustard
- Kosher salt and pepper to taste
- 1/4 cup goat cheese crumbled
- 1/4 cup roasted pepitas pumpkin seeds
- In a small bowl, combine red onion and 3 Tablespoons of apple cider vinegar. Set aside for 10 minutes. This removes the bitter onion bite. You could also substitute sliced green onions and skip this step.
- In large bowl, whisk together extra virgin olive oil, dijon mustard, 2 Tablespoons of apple cider vinegar and salt and pepper to taste. Add arugula and toss to coat.
- On a large platter, arrange orange slices. Top with arugula, red onion, pepitas and goat cheese crumbles. Serve immediately.