Winter Fruit Salad with Whole Wheat Orzo and Arugula
dishingupdelights wants to cook this
2
- Salad
- 1 cup cooked whole wheat orzo, at room temperature
- 2 shallots, sliced
- 1 cara cara orange, segmented and juices reserved
- 2-3 clementines, peeled and separated
- 1 fuyu persimmon, cut into chunks
- 1-2 handfuls pomegranate arils
- 2 tablespoons crumbled feta cheese
- 2 handfuls arugula
- Dressing
- 1/2 teaspoon clementine zest
- 3 tablespoons citrus juice (In this case from the cara cara orange and the clementines)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt, pepper to taste
Preheat oven to 350 degrees. Slice shallots into thin rings and then roast (without oil) until crispy (approximately 20-30 minutes).
Whisk together the ingredients for the dressing and season to taste.
When shallots are done, mix orzo, persimmon, pomegranate seeds, orange segments and arugula with the dressing. Plate, then top with the shallots and feta cheese.
Whisk together the ingredients for the dressing and season to taste.
When shallots are done, mix orzo, persimmon, pomegranate seeds, orange segments and arugula with the dressing. Plate, then top with the shallots and feta cheese.
