CK Orange Balsamic Spinach Salad
Courtney Doyle, Clandestine Kitchen
1 bag fresh organic baby spinach, washed
1/2 cup organic white quinoa, rinsed and prepared according to instructions
2 blood oranges, peeled and cut into segments, plus 2 for juicing
1 avocado, cut into bite-sized pieces
1/4 cup hazelnuts, toasted
1 Tbs pomegranate seeds
1 clove garlic minced
3/4 cup freshly squeezed blood orange juice
3 Tbs balsamic vinegar
3 Tbs orange zest
1/2 cup extra virgin olive oil
1. In a large bowl toss spinach and quinoa until combined. Transfer to a large platter or bowl.
2. Top with orange segments, avocado and toasted hazelnuts.
3. In a blender or food processor, blend garlic, orange juice, zest and balsamic vinegar on high speed. With the machine running, slowly add olive oil in a steady stream. Add water if dressing is too thick.
4. Drizzle dressing over salad and top with pomegranate seeds.