Blood Orange Salad with Pepitas & Cilantro-Lemon Dressing

Blood Orange Salad

with Pepitas & Cilantro-Lemon Dressing

15 MIN
$11.99 2-4 Servings
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From the Test Kitchen

This colorful salad is packed with bold flavor thanks to the cilantro dressing that coats our mix of spinach, arugula, radishes, blood orange, and toasted pepitas.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

  • Nutrition
    PER SERVING
  • Calories
    220 Cals (est.)
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Nutrition Label
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fresh
ingredients
Blood Orange Salad with Pepitas & Cilantro-Lemon Dressing
Title
  • 1 Blood Orange
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • 2 Tbsps Raw Pepitas
  • 1 Lemon
  • ¼ cup Cilantro Sauce
  • 3 oz Radishes
  • 2 tsps Honey
  • 2 Tbsps Grated Cotija Cheese
step-by-step
instructions
1 Prepare the ingredients & make the dressing

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the radishes into rounds. Peel the orange; halve lengthwise, then thinly slice crosswise. Halve the lemon crosswise; remove the seeds. In a large bowl, combine the cilantro sauce, honey (kneading the packet before opening), and the juice of 1 lemon half (you will have extra).

2 Toast the pepitas

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the spinach, arugula, sliced radishes, and sliced orange; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the toasted pepitas and cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the dressing

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the radishes into rounds. Peel the orange; halve lengthwise, then thinly slice crosswise. Halve the lemon crosswise; remove the seeds. In a large bowl, combine the cilantro sauce, honey (kneading the packet before opening), and the juice of 1 lemon half (you will have extra).

2 Toast the pepitas

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the spinach, arugula, sliced radishes, and sliced orange; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the toasted pepitas and cheese. Enjoy!

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