Need A Mood Boost? This Bright Salad Has An Ingredient That Can Help
The season of scrumptious springtime salads is upon us, and this recipe from the new cookbook Bazaar is no exception. Developed by chef and cookbook author Sabrina Ghayour, this salad recipe has slices of vibrant blood oranges and golden raisins, which we think will brighten your table along with the faces around it.
If you're looking for a little mood boost, this Middle Eastern–inspired dish features delicious blood oranges, and according to feng shui, the scent and taste of oranges is said to help infuse happiness into our lives and clear out negative energy.
This, in combination with protein-packed cannellini beans and vitamin-dense pecans, makes this salad a standout for any meal.
Blood Orange, Pecan & Cannellini Salad
Serves 4 to 6
- olive oil
- 2 large fennel bulbs, quartered, then cut into slices roughly ¼ inch in thickness
- 4 best-quality blood oranges (or use normal oranges)
- 3½ oz. mixed salad leaves (Continental or Italian mix; arugula and watercress work especially well)
- 14-oz. can cannellini beans, drained and rinsed
- 1 cup pecans
- ⅔ cup golden raisins
- 1 small pack (about ¼ oz.) chives, each stem snipped into thirds
- Maldon sea salt flakes and freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (optional)
- 1 tablespoon water
- generous drizzle of extra-virgin olive oil
- Set a large skillet over medium heat and drizzle in a little olive oil. Add the fennel slices and sauté for a few minutes, until slightly softened and the edges turn golden brown. Transfer to a bowl using a slotted spoon, season with a little salt and pepper, and set aside.
- You'll need a sharp knife to peel the oranges. With each fruit, cut a round disk of peel off the top and base of the orange. Then, working from the top of the fruit downward, cut off the remaining peel and pith in strips until the entire orange is peeled. Slice the orange widthwise into slices ½ inch thick.
- Arrange the mixed leaves on a large platter or in a shallow salad bowl. Scatter the leaves with the cannellini beans and arrange the orange slices and pecans across the salad. Add the fennel, then sprinkle the salad with the raisins and chives.
- Mix the dressing ingredients together in a small bowl, then drizzle the dressing over the salad. Serve immediately.
Caroline Muggia has a B.A. in Environmental Studies & Psychology from Middlebury College. She received her E-RYT with Yoga Works and is a graduate of the Institute for Integrative Nutrition. A writer and environmental advocate, she is passionate about helping people live healthier and more sustainable lives. You can usually find her drinking matcha or spending time by the ocean.