Today I am sharing a delicious recipe for a Grilled Vegetable Citrus Salad with Honey Basil Vinagrette Dressing I created over the weekend. Hopefully it might makes its way to your dinner table one night for dinner or your desk for lunch at work. I went to Whole Foods to pick up a few groceries after my yoga class on Saturday. I was completely struck by all of the amazing oranges and assorted citrus fruit staring back at me. Oranges are always in abundance this time of year. They did not disappoint, and were the perfect addition to this new salad.
Grilled Vegetable Citrus Salad
There are so many vegetables out there that it can be hard to imagine ever getting bored. However, sometimes we fall into the trap of eating the same items for a variety of reasons. Maybe you stick to your grocery list at the food store and do not browse or search out new choices. I like to take a few minutes to browse around and see what is available.
When I eat out at restaurants I always enjoy perusing the salad menu. Usually there is always a new combination I have not thought to put together. It is like a light bulb moment goes off and you know you have to order it. I do not usually think to add cooked or grilled vegetables to a salad. However, it offers a different texture and flavor over a bed of greens.
You can grill these vegetables and allow them to cool or simply add on top of the salad once they are ready. Mixed mesclun greens were my salad base of choice, and they add a perfect, buttery dimension along with the other ingredients.
I have not bought bottled salad dressing in years. Most of the times they are filled with extra preservatives and/or sugar that I would rather do without. Dressing can easily be made at home with olive oil, the vinegar of your choice and a selection of spices. I added a touch of honey here too. It was just the right compliment for the oranges and raw pecans. It came together in a flash while those vegetables were doing their thing on the stovetop.
The benefit of eating any healthy fat with greens is to help your body better absorb the nutrients. Coconut oil is a stable fat and will degrade under high heats and become reactive like monounsaturated or polyunsaturated fats. Olive oil or vegetable oil would be an example. Your cell membranes are made of fatty acids. When you consume fats that are damaged they get incorporated into the cell membrane and lead to both cell damage and tissue inflammation.
Olive oil is best saved for to be served cold – such as in the form of the Honey Basil Vinaigrette Dressing!
Organic vs. Conventional
I do not buy all of my fruits and vegetables organic, but I pick and choose very carefully based on those items known to have more pesticides.
- Spring Mix
- Orange Pepper
- Purple Onion
Saving a little here and there makes a difference overall especially if they are items you buy more regularly. Buying organic where you can makes a big impact on the overall quality of your food.
- 6 Cups Mesclun Greens
- 8 Pieces Asparagus
- ½ Cup Orange Pepper
- 3 Tablespoons Purple Onion
- ½ Orange (Peeled into Sections)
- ¼ Cup Raw Pecans
- Coconut Oil (for cooking)
- 3 Tablespoons of Extra Virgin Olive Oil
- 2 Tablespoons White Wine Vinegar
- 1 Teaspoon of Wild and Local Honey
- ¼ Teaspoon Dried Basil
- Himalayan Salt (to taste)
- Clean and chop the orange pepper, purple oinion and asparagus.
- in the meantime, melt the coconut oil over the stove in a small pan. Add the vegetables and cook until tender. Allow the mixture to cool.
- Wash and dry the mesclun greens and place on places.
- Peel the orange and divid into sections.
- In a small bowl mix the olive oil, vinegar, honey and spices for dressing.
- Once you are ready to serve add the dressing to the salads and enjoy.
Your turn: Fruit on salad…yay or nay?
I always love hearing from you! If you have any questions please feel free to send me an email.