1.27.15 Blood Orange Salad with Yogurt, Hazelnuts, and Honey
In the middle of winter, things can look a bit bleak. It’s cold, and we’re not likely to be warming up anytime soon. This time of year, I’m always on the lookout for some way to break up the monotony that is the Wisconsin winter. And if that something involves cooking, all the better. If it involves brunch, I’m completely sold. I love me some brunch.
Which is why, from time to time, I hold what’s known in our household as brother brunch. As you’ve probably guessed from the (super creative) name, brother brunch is where my brother and Forrest’s brother, both of whom live nearby, come over for some (you guessed it) brunch. It’s a fun, informal sort of brunch, but obviously, and perhaps most importantly, there has to be some really good food. Last weekend’s brother brunch consisted of banana chocolate chip pancakes, plenty of bacon, and this lovely blood orange and yogurt salad to round everything out. Also, somehow, inexplicably, some hot and spicy cheese bread made an appearance, but I digress.
This salad was not only a delicious addition to brunch, it was the perfect way to use up all of the blood oranges I’ve been buying lately (when you can get a huge bag of them for less than $3 at Trader Joe’s, it seems silly not to buy them). Wanting to make it a little different from your regular, everyday fruit salad, I employed some creamy greek yogurt, sweetened with honey and spiced with cinnamon, to compliment the oranges. Topped with some toasted hazelnuts for crunch, it was like a simpler, more sophisticated version of yogurt, fruit, and granola. Best of all, it was a snap to make, and made for a beautiful centerpiece on the brunch table. That is, until it was quickly eaten up.
Blood Orange Salad with Yogurt, Hazelnuts, and Honey
- 1 cup plain greek yogurt
- 1 Tbsp honey + more for drizzling
- ¼ tsp ground cinnamon
- 6 blood oranges, peels removed, and sliced crosswise
- 1/4 cup roasted hazelnuts, roughly chopped
- 1 tsp fresh mint, finely chopped (optional)
- sprinkle of flaky sea salt (such as Maldon)
1. In a small bowl, combine the yogurt, honey, and cinnamon.
2. Spread yogurt mixture evenly along the bottom of your serving plate.
3. Arrange blood orange slices in an even layer atop yogurt.
4. Sprinkle evenly with the chopped hazelnuts and mint (if using). Drizzle salad with additional honey and top with a sprinkle of sea salt. Serve immediately.