Citrus Salad

by Marjan
When it's cold and rainy outside, I love baking rich meals such as lasagna or shepherd's pie which bring me warmth and comfort, not only to my soul but the entire house. Along side any heavy meal, I always accommodate a light, delicious, robust, and nutritious citrus salad to break the fat and help with digestion.

I'm blessed with a variety of citrus fruits from our ranch most days of the year. Other than bearing delicious, mouth watering fruit highly concentrated in Vitamin C, citrus trees are beautiful all year long. These evergreen trees during spring, produce blossoms making me drunk with sweet ambrosia in the fields around my house. During fall and winter when most trees are barren, citrus trees continue to provide beautiful bright colors of orange and yellow through out the field.

These days, most variety of oranges can be found in specialty grocery stores even when not in season. However if you're like me and try to eat fruit while in season, fall and winter is the best time to take advantage of a variety of oranges such as satsuma, minneola, Cara Cara, and the more popular navel and blood red orange.
Usually, I like to toss orange slices in with my green leaf salads. Today, I made citrus salad slicing different varieties for flavor and color. Simply peel and cut a variety of oranges in 1/4 inch slices; then crumble feta or goat cheese on top along with some fresh herbs (such as basil or mint). Add roughly crushed roasted hazelnuts for an earthy taste and crunchy texture. Juicy, bright satisfying flavors to bring joy, health and energy to cold winter days. Easy to make; even easier to enjoy!

From our partner: LO+JUNE

From our partner: LO+JUNE
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