One of my favorite salads this time of year is Moroccan Orange Salad. They typically don't have greens or grains in them, or at least not the ones I've seen, but I went a little rogue from the standard when I wanted to turn this into more of a vegetarian main meal, while keeping the citrus and black olives firmly in place. The result is a very satisfying, healthy salad that hits the spot after all the sweets and heavy food of the holidays.
1. I recommend Navel oranges or some other seedless, similar citrus.
2. I keep a container of cooked grains in the refrigerator and one in the freezer at all times, making it easy to add some grains to salads and greens dishes. To cook quinoa, add 2 cups vegetable broth or water for every 1 1/3 cups of quinoa. Bring the liquid to a boil, add the quinoa, along with a smashed clove of garlic, and a pinch each of salt and pepper. Cover and simmer for about 12 minutes. —TheWimpyVegetarian
2 tablespoons sherry wine vinegar
2 tablespoons freshly squeezed orange juice
2 teaspoons sweet paprika (I use Pimenton de la Vera)
Make the dressing by whisking together the sherry wine vinegar, orange juice and spices until spices are dissolved. Whisk in the olive oil until emulsified. Set aside.
Slice off the top and bottom of the oranges. Setting them on their flat bottoms, carefully slice away the peel and pith, leaving the fruit completely intact. Slice horizontally in 1/4" -1/2" slices. Quarter each slice into bite-sized pieces if desired.
In a large bowl, combine the arugula, cooked quinoa, olives, shallot, mint leaves and lime zest. Add the orange slices and drizzle 1/2 the dressing over the mixture. Toss and add remaining dressing as desired.