Description
This super easy, addictively tangy, peppery, cheesy, nutty citrus salad showcases some of winter’s best in-season produce! Serve it with a crunchy baguette for a meatless meal, a first course, or an appetizer.
Ingredients
- 3 cups watercress or arugula salad greens
- 4 clementines peeled and cut into 1/2-inch slices (you can also use blood oranges)
- 1 8–ounce burrata ball (you’ll want to drain it from the liquid it comes in before using)
- 1/4 cup toasted and roughly chopped walnut pieces
- Extra virgin olive oil
- Salt and pepper
Instructions
- Tear or slice the burrata cheese and place onto a plate or serving dish.
- Top with the salad greens.
- Add the citrus slices.
- Drizzle with olive oil and season with salt and pepper.
- Sprinkle with walnut pieces.
- Serve immediately and enjoy!
Notes
CUTTING CLEMENTINES: To get these pretty slices, just peel your clementines, and then slice horizontally.
TOASTING WALNUTS: Walnuts are super easy to toast. All your need to do is heat the walnuts in a skillet over medium-high (stirring occasionally) until they are starting to brown and are fragrant (about 2 to 5 minutes).
MAKE AHEAD: You can slice and store the citrus, covered, in the refrigerator, for a few hours until ready to use. You can also toast the walnuts a few hours ahead of time and store them in an airtight container at room temperature. Then assemble all the watercress salad ingredients right before you’re ready to serve.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Assemble
- Cuisine: American