All-Red Salad with Blood Orange Vinaigrette
Ingredients
- Radicchio
- Blood orange
- Red quinoa
- Pomegranate
- Roasted beets
- Raspberries
Blood orange vinaigrette
- Freshly squeezed blood orange juice
- Olive oil
- Red wine vinegar
- Salt and pepper
- Fresh thyme
Preparation
Roast the beets in the oven until tender.
Cook the red quinoa according to package directions until fluffy.
Whisk together the blood orange juice, olive oil, red wine vinegar, salt, pepper, and fresh thyme to make the vinaigrette.
Chop the radicchio, blood orange, pomegranate, and raspberries into bite-sized pieces.
Combine all the ingredients in a large bowl, drizzle with the vinaigrette, and toss gently to coat.
Tips
The sweetness from roasted beets and raspberries balances the tartness of pomegranate and blood orange, reducing the bitterness of radicchio while quinoa adds substance for a complete meal.
