For me, winter is a rough season.
Snow, bitter wind, schlepping toddlers around in puffy winter gear that’s impossible to fit into car seats- no thanks. I’ll take one of those hammocks in a palm tree any day.
But if there’s one thing that excites me about winter, it’s the abundance of seasonal citrus fruit. That would be Meyer lemons, blood oranges and kumquats to name a few. So you can only imagine my excitement when I sampled a pink orange for the first time. Yeah, that’s right, a pink orange.
Hello, Cara Cara…
The Cara Cara was surprisingly sweet and delicious. It wasn’t like one of those designer oranges that look all nice on the outside, but is dry and mealy on the inside. You know what I’m talking about, right? (and by the way- what’s up with limes these days? It’s like they don’t come with juice anymore…). Anyways, I bought 2 bags.
I knew exactly what I was going to make.
Using some leftover grilled chicken, I made a salad with my new pink oranges and a miso vinaigrette. I love the flavor of orange and miso together. I’m quite obsessed with miso actually. But that’s another post… Oh, and I added some toasted almonds for crunch.
For me, this is the perfect winter salad. Citrus takes me to a place of warmth and sunshine, which is more than welcome in this brutal weather.
* When preparing the oranges, you have 2 choices; you can either peel them by hand leaving the white pith intact (which is what I did), or you can slice off the outer skin leaving just the flesh. I’ve never been good at the latter, as I seem to masacre the entire orange. The choice is up to you!
- ½ c. slivered almonds, toasted
- 2 leftover chicken breasts (preferably grilled)
- 2 Cara Cara oranges
- 4 handfuls of mixed greens, washed & spun dry
- 3 tbsp. white miso*
- ¼ garlic clove
- 1 tbsp. honey
- 2 tbsp. mirin
- 2 tbsp. rice wine vinegar
- ½ tsp. toasted sesame oil
- ¼ cup vegetable or mild olive oil
- 2 tbsp. water
- Add all of the vinaigrette ingredients to a blender. Process until smooth. If it seems too thick, adjust the consistency with a little water. Set aside.
- In a small pan, toast the slivered almonds over medium low heat. Transfer to a bowl.
- Dice the chicken into bite site pieces.
- To prepare the oranges, you have 2 choices; peel them by hand leaving the white pith intact (which is what I did), or you can slice off the outer skin leaving just the flesh. Then, slice the oranges into rounds.
- To serve, portion the salad onto plates. Top with grilled chicken, orange slices and toasted almonds.
- Drizzle some of the vinaigrette over the salad and serve extra on the side.