As we move into fall, there's nothing better than a bright and refreshing salad to balance the rich flavors of the season. This citrus salad brings together the sweetness of blood and navel oranges with the peppery bite of arugula, creamy avocado, and the satisfying crunch of roasted almonds. The real star of the dish is the vibrant dressing made with our McEvoy Ranch Blood Orange Olive Oil and McEvoy Ranch Champagne Vinegar, adding a fresh and tangy finish.
INSTRUCTIONS
Arrange the blood orange and navel orange slices on a serving plate. Add the arugula, red onion, avocado, and chopped roasted almonds. Sprinkle with coarse salt and cracked pepper to taste.
In a small bowl, whisk together the chopped shallot, McEvoy Ranch Blood Orange Olive Oil, McEvoy Ranch Champagne Vinegar, honey, salt, and pepper until well combined.
Drizzle the dressing generously over the salad, serve immediately.
This salad serves two and is an easy, vibrant dish to add to your fall menu. Whether you're preparing it for lunch or a light dinner, the flavors come together in a refreshing way that’s as satisfying as it is simple.
Certified Organic
By CCOF
Sustainably Produced
At Our Ranch
Early Harvested
High Polyphenols
Award Winning
Extra Virgin Olive Oil
