Revamp your salad game to keep from getting bored towards the end of a salad filled summer. Roasted caramelized oranges are just what you need to add depth and complexity to mundane salads. Pair them with the bitter tang of arugula and smooth avocado and you get a salad that’ll feel sinfully gourmet.
Roasted Citrus & Avocado Salad
Adapted from bon appétit
- 2 large oranges, peeled and sliced, seeds removed *
- 4 tablespoons olive oil, divided
- salt & pepper
- 1/4 small red onion, thin sliced
- juice of 1/2 lemon
- 2 handfuls arugula
- 1 cup chopped romaine lettuce
- 1/2 cucumber, sliced
- 1/2 avocado, sliced
- 1 tbsp white balsamic vinegar
Preheat your oven to 425′ F. Toss your citrus slices with 2 tablespoons of the olive oil on a baking sheet. Sprinkle with salt and pepper and roast your citrus, flipping occasionally, until you get a light char and a caramelized sweet scent (10-15 minutes). Let cool. **
Meanwhile, combine your onion and lemon juice in a small bowl. Allow to sit for 5 minutes, this will soften and mellow out the flavor of your onions.
In a large serving bowl, combine arugula, romaine, cucumbers, avocado, and roasted citrus. Pour onions and lemon juice over greens. Drizzle with remaining 2 tablespoons olive oil and white balsamic vinegar. Toss to coat
* Don’t feel like you’re limited to oranges here. If you’ve got blood oranges or love the taste of grapefruit try those! You could even do lemons for more flavor.
** Feel free to make your oranges ahead of time and keep in the fridge. They stayed pretty nicely for me and were in the fridge all day.
We ate this tasty little salad with some tangy korean ribs and potato salad (recipes to come), but it was great with some pesto chicken salad the next day too!