WINTER ARUGULA SALAD

This past weekend was my bridal shower with my bridal party and my family. It was such an incredible day being surrounded by all of the women in my world together in one place. The highlight of the day (other than the perfectly planned party by my maid of honor Mallory) was the 20-question game I had to play. My bridesmaid and oldest friend Steph had asked Ryan for answers in advance, and I had to answer all of the questions and try to match his responses. Every time I got a question wrong, I had to chew a piece of gum. I always thought I knew my fiance well, but some of his answers were totally crazy, and I was chomping 10 enormous pieces of gum in no time. There were lots of laughs and happy tears at the party, and I felt so incredibly grateful to have such a special reason for bringing all of those special people together in one room. I even got to wear the infamous ribbon hat thanks to Aunt Lauri which clearly looked beautiful on me:

Today's recipe is a perfect side dish for any winter meal. I have been missing fresh, crisp summer fruits and salads lately, so I created a winter twist. I tried out cara cara oranges for the first time which are beautifully pink and sweet winter citrus fruits that go perfectly with the salad. I couldn't resist throwing on some pistachios and pomegranates for good measure too. You can make this with arugula, kale, chard, or any other winter green you have handy. The colors are beautiful, and the combination of flavors and textures are sure to impress. The salads were served on top of my gorgeous new plates from Anthropologie (a wedding gift courtesy of Steph and Kara). Thank you thank you thank you!

WINTER ARUGULA SALAD

SERVES 4, PREP TIME: 5-10 MIN, COOK TIME: N/A

Ingredients:

  • 4 cups arugula
  • 2 cara cara oranges, peeled and chopped
  • 2 small roasted beets, peeled and chopped
  • 1/2 cup shelled pistachios
  • 1 cup pomegranate seeds
  • Balsamic vinegar
  • Olive oil
  • Salt & pepper to taste

Instructions:

  1. Wash and dry the arugula, and arrange it on 4 plates
  2. Top the arugula with the orange pieces, beets, pistachios, and pomegranate seeds
  3. Top with a drizzle of balsamic vinegar and olive oil and a dash of salt and pepper
  4. Prepare for your dinner guests to be impressed :)