The Pioneer Woman Tasty Kitchen
Profile Photo

Wilted Spinach, Brussels Sprout & Citrus Salad

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This is the perfect salad to liven up your mid-winter lunch. Brussels sprouts add crunchy texture and complement the sweet citrus wonderfully.

Ingredients

  • 5 ounces, weight Baby Spinach (5 Ounces Is About 8 Loose Cups)
  • 12 whole Brussels Sprouts, Thinly Sliced (add A Few More If You Like)
  • 2 whole Oranges Or Other Citrus Fruit, Peeled
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon White Wine Vinegar
  • ¼ cups Pepitas (pumpkin Seeds)
  • Salt And Pepper, to taste

Preparation

Add spinach and sliced Brussels sprouts to a large bowl.

Supreme the oranges (basically you are removing all of the membranes so you have only the inside flesh) and set aside the segments as well as the membranes.

Squeeze the juice from the remaining parts (the membranes, etc) of the oranges into a small heat-proof dish. I got about 1/4 cup of juice out of mine. Add the oil, vinegar, and a sprinkle of salt and pepper to the orange juice. Adjust the vinegar to get the acidity that you like. Microwave until hot, about a minute.

Pour the hot dressing over the spinach and Brussels sprouts and toss to coat. Top with orange segments (I like to add them after tossing so they don’t get torn up after I’ve so carefully supremed them!) and pepitas.

This salad is best when served immediately. It will keep in the fridge up to 24 hours, although the spinach will become more wilted.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Salad with Prosciutto, Mango and Pecans
Profile Photo by Oh Happy Dane in Salads
This salad with prosciutto, mango and pecans tastes of warm, long...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Peach & Prosciutto Salad
Profile Photo by MissFoodinista in Salads
This light and savory Peach & Proscuitto Salad is topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Parsley Chestnut Salad with Lemon Vinaigrette
Profile Photo by Natalie Wiser-Orozco in Salads
Ready to become even more beautiful? I've got a unique, herbaceous...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Arugula, Blood Orange & Honey Goat Cheese Salad
Profile Photo by Julie Andrews in Salads
So, are you in the mood for a salad? I am...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mizeria
Profile Photo by Arousing Appetites in Salads
Despite its less than flattering namesake, mizeria is a delightful and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy