2 bunches collard, washed well and cut into thin ribbons
2 cara cara oranges, peeled and sliced in medallions
2 blood or navel oranges, peeled and sliced in medallions
3 mandarins, peeled and sliced in medallions
½ red onion, sliced thin
¼ cup Feta (optional)
¼ cup pecans, walnuts, or pepitas
Juice of half a blood orange
3 tablespoons champagne vinegar
1/4 cup olive oil
1-2 tablespoons honey (or more to taste)
1 tablespoon Dijon mustard
Juice of 1 ½ blood oranges (or navel)
- Place collards in a large bowl and squeeze ½ blood orange and 1 tablespoon of olive oil. Gently massage the greens until the ribbons are coated, 1-2 minutes. The acid will help to break down the collards. Set to the side.
- Prepare all of the citruses for the salad. Cut off the ends of the oranges. Lay them on a flat surface so it doesn’t tip over. Cut all around the orange, removing the entire peel and white pith. After the peel and pith have been removed, slice into ¼ inch medallions.
- To make the vinaigrette, place all of the ingredients for the vinaigrette in a jar, cover with a lid and give a good shake to combine.
- Add onion and oranges to the collard and give them a toss to combine. Arrange on a platter, if using. Sprinkle with feta and nuts/seeds. Drizzle with vinaigrette and serve.