Moonstone Salad

A Fusion of Whole Foods, Urban Farming, & Travel

Moonstone Salad

Moonstone Salad

Happy Fall, friends!!
I am kicking off the cold weather with a fantastic spinach salad inspired by my recent trip to California with my mom & sister. We spent some time in San Fran, drove down the coast through Big Sur, and visited with my cousins in Santa Monica. The California coast is breathtaking, and apparently September is the time to go because it felt rather deserted. Everyone kept warning me  to expect throngs of cars and tourists on Highway One, but we saw very few other people.

If I had to pick ONE favorite place, it would be Cambria. It’s a quiet little town right on Moonstone Beach south of Big Sur. We stayed in a cute seaside apartment with a porch and view of the ocean.  I woke up before dawn to run along Moonstone Beach, but I kept stopping to pick up & examine stones and stuff them down my shorts, which made running difficult… Can you blame me? Look at the colors of these stones!

moonstones
One night we picked up some gorgeous fresh salads from a local restaurant and picnicked on the balcony while watching whales spouting far off in the distance. My first whale sightings ever!Thus the Moonstone salad was born. I tried to guess all the ingredients, so this is my take on it. I have made this salad 5 times now and am still not tired of it, so trust me, this is a keeper….

The grapefruit and pumpkin seeds make it kind of Fall-ish, and a perfect Thanksgiving dish to  balance out all that buttery goodness and turkey! I am feeling extra grateful for so many simple things this year: my health, my family’s health, plentiful food, a roof over my head and being able to spend time together and break bread. These are all things we easily take for granted until they are taken away from us…

May your Thanksgiving be full of gratitude, family time, and delicious food.

In love and health,

Lydia

 

Moonstone Salad

Serves 5
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Meal type

Main Dish, Salad
Misc

Serve Cold
This colorful salad is a nice compliment to the Thanksgiving table.

Ingredients

  • 4 cups spinach
  • 1 small red onion (sliced in thin rings)
  • 4 tablespoons pumpkin seeds (roasted and salted)
  • 6oz salty feta cheese (crumbled)
  • 1/2 grapefruit (peeled and sectioned)
  • 1 avocado (peeled and sliced thinly)
  • 1/4 cup pomegranate arils
  • salt and pepper to taste

Citrus Vinaigrette

  • 2 tablespoons orange juice
  • 1/2 cup olive oil
  • 1 tablespoon honey
  • 1/4 cup champagne or white wine vinegar
  • 1 small shallot (chopped finely)
  • 1 tablespoon lemon juice

Directions

Step 1
Slice the red onion thinly and saute in 2 tablespoons of olive oil over medium heat for 15-20 minutes until caramelized and dark. Set aside to cool.
Step 2
Assemble the spinach on plates and top with the caramelized onions, feta cheese, sliced grapefruit, and avocado.
Step 3
Combine the orange juice and other vinaigrette ingredients in a jar and shake until well combined. Add salt and pepper to taste. Serve drizzled over the salad.
Step 4
Sprinkle pomegranate arils and pumpkin seeds over the salad and serve with the vinaigrette.

Disclaimer:I am not a dietician or nutritionist, so please consult one if you have specific nutrition questions.