Don’t let the words Manchego and Pepitas scare you away from this yummy Savoy Blood Orange Salad. They are simply cheese made from sheep’s milk and pumpkin seeds. Manchego cheese comes from the La Mancha region of Spain and is aged anywhere from 60 days to two years. It has a firm, buttery flavor, strong and creamy. You can find it in most deli’s and specialty cheese shops. If you don’t want to be that adventuresome, you can always substitute Parmesan if you can handle dairy. Pepita is just a fancy Spanish term for the pumpkin seed but certainly goes well with the Manchego cheese, due to its origin in the Spanish region of La Mancha.
The Beauty of a Blood Orange
The blood orange has a beautiful inner flesh that is almost blood-colored, hence the name. The outer skin generally takes on darker hues and the flesh has a slight raspberry hint in flavor. The darker flesh occurs because of the presence of antioxidant pigments.
Savoy Cabbage: a Favorite for Salads
Savoy Cabbage is distinct in its crinkly leaf structure. The beauty of a savoy cabbage is in the soft leaves. Most cabbage leaves, mainly the red and green varietals, are tough and hard, making it good for slaw and that’s about it! But savoy cabbage leaves are soft and supple, making it perfect for a fresh salad.
Adding a little tart green apple provides a tangy flavor and a little crunch. When you mix all these ingredients together with a blood orange dressing, you have the makings of really yummy spring salad!
Starting a Green House
My husband & I are purchasing a green house; not a small green house, a 10×20′ greenhouse! My husband is a bit of a ‘go big or go home’ kind of guy. He can’t wait to grow orchids and other tropical plants. I, on the other hand, look forward to starting vegetable seeds in the green house and moving them outdoor into the garden. I have grown my own garden for several years, but our growing season is short, so starting the seeds early will hopefully give us an advantage to actually producing a good crop before the first frost. I have purchased heirloom, non-GMO seeds and can’t wait to get digging in the dirt! We visited a Conservatory this past weekend and just as I was about to walk out the door, my eye spotted a most unusual orchid. I appropriately named it Bullwinkle! I am often astounded at God’s creativity and humor!
Savoy Blood Orange Salad with Manchego & Pepitas
Print recipe
| Serves | 4 |
| Prep time | 20 minutes |
| Dietary | Dairy-free, Gluten-free |
| Meal type | Lunch, Salad, Side Dish |
| Misc | Pre-preparable |
Ingredients
salad
- 1 head Savoy Cabbage (chopped)
- 1 Medium Blood Orange (peeled & chopped)
- 1/2 cup Manchego Cheese (thinly sliced)
- 1/2 cup Pepita Seeds (roasted & salted)
- 1 Medium Granny Smith Apple (stick sliced; julienned)
dressing
- 1/3 cup Extra Virgin Olive Oil
- 1 Medium Blood Orange (Juice from Orange)
- 1 teaspoon Dijon Mustard
- Salt & Pepper (to taste)
Directions
| salad | |
| Step 1 | |
 Wash Savoy cabbage leaves and chop 1/4 inch wide slices. Set in a large bowl. | |
| Step 2 | |
 Using a Mandolin, chop one granny Smith into julienne slices or chop into thin sticks using a knife. Toss into chopped cabbage bowl. | |
| Step 3 | |
| If you have purchased non-roasted pepitas, slightly salt them and roast under a broiler until light brown. Toss into cabbage bowl. | |
| Step 4 | |
 Peel and chop one blood orange and add to salad, | |
| Step 5 | |
 Thinly slice several Manchego cheese slices. Add to the salad | |
| dressing | |
| Step 6 | |
|
Combine olive oil, juice from one blood orange, Dijon mustard, and salt & pepper to taste. Pour over salad. Toss lightly and serve. | |
