Savoy Blood Orange Salad with Manchego & Pepitas
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| Serves | 4 |
| Prep time | 20 minutes |
| Dietary | Dairy-free, Gluten-free |
| Meal type | Lunch, Salad, Side Dish |
| Misc | Pre-preparable |
Tangy blood orange dressing over this chopped savoy cabbage salad with Manchego cheese and roasted pepitas is a sure hit for spring!
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. | |
