Deliciously simple arugula salad with juicy blood oranges, toasted pecans, burrata cheese and an orange vinaigrette dressing from scratch.
Burrata Salad with Blood Orange, Pistachio and Pomegranate
By Sue Lau | Palatable Pastime
I had planned to post this tasty salad a couple of months ago but something came up on posting day so it was held back. And then I saw today that there is a Fantastical Food Fight that I forgot about- and how convenient to have this tucked away right when I am seeing blood oranges available at the market still, as well as being perfect for the theme of #Salads?
I love salads such as this which actually are big enough to serve as a meal for me. I love cheese!
The wonderful part is that I can toss it together in just a few minutes as long as I have the ingredients on hand. Burrata as a cheese does best when it is as fresh as possible (so find a deli or cheese shop that makes theirs up fresh daily).
Burrata is similar to fresh mozz but different- the outside of it is actually the mozz while inside is stracciatella di bufata cheese and cream, which makes it wonderfully soft, rich and buttery. I’ve had the stracciatella before by itself and it sort of reminds me of mascarpone- very spreadable. If you procure it, try it on a slice of freshly baked sourdough. That is just heaven.
And like I said- it’s time for Fantastical Food Fight headed up by Sarah Ellis at Fantastical Sharing.
You can see the other recipes bloggers have made by clicking the blue froggy button.
#FantasticalFoodFight
May 2018: Salads
Be sure to check out the other Fantastical Salad recipes this month!
Click on the hop link button to be transported to the other recipes:
Join me tomorrow when I host this month’s Bundt Bakers group outing with Southern inspired Bundt cakes. I have a dreamy coconut Bundt planned for you.
~s
Burrata Salad with Blood Orange, Pistachio and Pomegranate
Ingredients:
- 1 (12 ounce) ball Burrata cheese
- 3 cups arugula
- 3 blood oranges
- 2 tablespoons chopped toasted pistachios
- 2 tablespoons pomegranate arils
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Juice from half of one of the three blood oranges
- 1/4 tsp sugar
- pinch sea salt and pepper
Method:
- Cut tops and bottoms off oranges and using sharp knife, cut off the exterior peel and pith, royale style, leaving the fruit intact.
- Slice oranges, reserving half of one for juicing.
- Whisk together the dressing.
- Arrange salads on place and serve chilled with dressing.
From the kitchen of palatablepastime.com
Beautiful!
I love blood oranges and that cheese is causing me to drool all over my laptop…..
All of this sounds good to me! Cheese, pistachios, pomegranate – oh I haven’t had pomegranate in ages! What a beautiful salad <3
Isn’t that a very rich, treat like salad!
This is an absolute droolworthy share……..such an awesome salad……..