Ingredients
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1 blood orange, peeled and sliced
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1 navel orange, peeled and sliced
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2 cups arugula
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1/4 red onion, thinly sliced
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1/4 cup roasted almonds, chopped
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1 half avocado, sliced
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Coarse salt, to taste
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Cracked black pepper, to taste
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1 shallot, finely chopped
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3 tbsp McEvoy Ranch Blood Orange Olive Oil
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2 tbsp McEvoy Ranch Champagne Vinegar
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2 tbsp honey
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Pinch of salt
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Pinch of pepper
Instructions
Arrange the blood orange and navel orange slices on a serving plate. Add the arugula, red onion, avocado, and chopped roasted almonds. Sprinkle with coarse salt and cracked pepper to taste.
In a small bowl, whisk together the chopped shallot, McEvoy Ranch Blood Orange Olive Oil, McEvoy Ranch Champagne Vinegar, honey, salt, and pepper until well combined.
Drizzle the dressing generously over the salad, serve immediately.
This salad serves two and is an easy, vibrant dish to add to your fall menu. Whether you're preparing it for lunch or a light dinner, the flavors come together in a refreshing way that’s as satisfying as it is simple.
