Even though it was 46 degrees outside today, it's still winter (at least according to the calendar) and the fresh fruit and vegetables in my kitchen have taken a turn towards hearty greens and citrus fruit. I usually throw some thinly sliced lemons in with the potatoes, onion and carrots that accompany my roast chickens and I wondered- what would a roasted orange taste like? Would it taste good in a concentrated/caramelized way or bad in a burnt/bitter way? There was only one to find out and since we were still working our way through a huge box of oranges from the middle school fruit sale, I had plenty of raw material to experiment with. Turns out, it was a good idea and adding an avocado, oil-cured olives and some feta made for a complex wintery salad that will definitely make an appearance on our table again soon!
Roasted Orange and Avocado Salad
2 oranges, cut in half, seeds removed, sliced 1/8-inch thick
1/2 medium red onion, thinly sliced
8 ounces arugula
8 ounces baby spinach
1/2 cup cilantro, chopped
1/2 cup feta, crumbled
1/2 cup oil-cured olives, pits removed and chopped
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup lemon juice, freshly squeezed
1 tablespoon maple syrup
1 tablespoon Dijon mustard
Kosher salt and pepper
Preheat oven to 425 degrees. Toss the orange slices with 2 tablespoons of olive oil, salt, pepper, and place on a parchment lined sheet tray. Place in oven, toss occasionally and roast until the orange slices are starting to caramelize a bit, about 20 minutes. Remove from oven and allow to cool completely.
Combine the remaining olive oil, lemon juice, maple syrup and Dijon mustard and stir to combine. Taste and add salt and pepper as needed. Add the oranges, arugula, spinach, cilantro, onion, olives, feta and salad dressing and toss to combine. Add the avocado slices and toss gently.