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Roasted Orange and Salad Cranberry Salad with Mozzarella

Roasted Orange and Cranberry Salad with Mozzarella

I’ve been obsessed with oranges and lemons lately. Every morning for breakfast I’ve been eating an orange, and following it up with a glass of lemon water.

For dinner, I’ve been making lemon chicken several times a week.

It’s not like I’ve started an odd citrus diet or become overly health conscious – because I haven’t.

However, I think there’s something amazing about oranges and lemons in the winter. There isn’t anything more refreshing, and certainly nothing fights the dreariness of sooty snow in March better than citrus.

(Other than a soupçon of Coppertone under the wrist for that “fake from the beach scent.”)

And this recipe is all about the sunniness of summer, with a little roasting thrown in for seasonality. Combine that with tart cranberries and creamy mozzarella – and this is a salad that will make almost anyone totally happy.

Roasted Orange and Cranberry Salad with Mozzarella
Serves 2.

Salad Ingredients:
2 small oranges, cut into ½-inch slices
1 ½ tablespoons olive oil, divided
1 teaspoon kosher salt, divided
½ cup fresh cranberries
¼ teaspoon granulated sugar
1 tablespoon diced shallots
3 cups arugula
Chopped fresh mozzarella
Orange and Dill Vinaigrette
3 tablespoons orange juice
2 tablespoons olive oil
2 teaspoons honey
½ teaspoon dried dill
½ teaspoon kosher salt
Freshly ground black pepper

Preheat oven to 225 degrees.
Line a large rimmed baking sheet with parchment paper or a silicon baking sheet. Lay the oranges out and drizzle with 1 tablespoon olive oil. Season with ½ teaspoon salt.
Bake for 5-7 minutes, or until the rinds have started to brown. Flip and bake for 5 minutes more.
Let cool.
In a small baking dish, combine cranberries with remaining olive oil. Season with sugar, and remaining salt. Stir well. Bake until soft, about 5-8 minutes.
Let cool.
In a small bowl, whisk together vinaigrette ingredients. Reserve.
Roughly chop oranges, or cut oranges away from the rind. (Personally I love the flavor of the roasted rind, but that’s up to you.)
Combine the arugula, oranges, cranberries, shallots and mozzarella on a large platter. Drizzle with vinaigrette.
Serve immediately.

(Photos by Launie Kettler)

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