We are in peak citrus season and this salad is a must try. This salad is so colorful and full of bright refreshing flavors. The cinnamon vinaigrette adds an extra pop to this already beautiful salad. It was one of the recipes I made in my Whole30 cooking class last night and everyone loved it.
Spinach and Citrus Salad
Recipe by Kimberly Smith
1 5-ounce bag of spinach
1 5-ounce bag of arugula
1 cara cara orange
1 naval orange
1 blood orange
1 can hearts of palm, drained and sliced into rounds
½ C shelled pistachios
¼ C dried cranberries(juice sweetened) or pomegranate arils
2 T fresh mint, sliced
½ C olive oil
3 T white balsamic vinegar
½ orange, juiced
½ t cinnamon
¼ t ground coriander
On a cutting board, cut ends off of each orange. Turn orange so it is laying on cut end and cut away the rest of the rind. Then slice each orange into rounds.
Make dressing by placing all ingredients in small bowl and whisk until combined.
In large bowl or platter, place spinach and arugula.
Add sliced oranges and hearts of palm.
Sprinkle with pistachios, cranberries or pomegranate arils and mint.
Drizzle dressing over salad and serve.
Whole30, Paleo, Vegetarian, Vegan, Gluten Free, Dairy Free