Whether you’re watching your weight or just enjoy chowing down on leafy greens, we have the salad for you. This blood orange and prosciutto salad recipe is the perfect combination of salty and sweet while managing your waistline.
Blood oranges don’t taste much different than regular oranges, but the “bloody” pigment, anthocyanin, is responsible for the orange’s powerful antioxidants. Moreover, blood oranges contain high volumes of vitamin C, potassium, vitamin A, iron, calcium and fiber. Paired with spinach, perfectly cured prosciutto and lightly toasted pumpkin seeds create one delicious salad recipe your fork tines can’t resist.
Blood oranges are in season from January to April. From May through December, simply substitute ruby red grapefruit for blood oranges!
Blood orange and prosciutto salad
- blood orange vinaigrette
- 1 blood orange zest of blood orange
- 2 tbsp blood orange juice, squeezed
- 1/2 tsp shallot, minced
- 1/2 tsp Dijon mustard
- 1/4 tsp honey
- 1/4 c olive oil blend
- 2 tbsp red wine vinegar
- 1/2 tsp sea salt
- 1/8 tsp cracked pepper
- 2 blood oranges
- 1 bag spinach
- 1/2 c pumpkin seeds, shelled, toasted
- 8 slices prosciutto
- blood orange vinaigrette, (recipe above)
- sea salt, to taste
- cracked pepper, to taste
- whisk ingredients together in medium bowl then let sit for 30 minutes
- Add salt and pepper to taste
- cut ends off of blood oranges then carefully slice off skin, cutting just enough to slice off pith (the white stuff) then gently cut out wedges of orange in between membrane
- add spinach to a salad bowl and toss with orange wedges and pumpkin seeds
- arrange salad on plates, add prosciutto on top, drizzle with blood orange vinaigrette, season with salt and pepper to taste. Serve and enjoy!
Blood oranges should be firm and heavy for their size. Select thin-skinned oranges with a smooth texture.