Juicy blood oranges, vanilla-scented persimmons, fresh mint, a hint of red onion, all topped with a lusciously creamy, salty dollop of cheese/cheeze.
I’d say that adds up to a good morning!
Even night owls like me will have a smile on their face eating this for breakfast.
Of course, you don’t have to limit it to breakfast, it would make an awesome light lunch or appetizer too.
Whatever time of day you eat it, I hope you like this as much as I do!
eating together made easy
This Blood Orange Breakfast Salad is simple to make either vegetarian or vegan. The only difference is the cheese on top.
For vegetarians, Macedonian feta is my cheese of choice. Macedonia feta is to regular feta as heavy cream is to skim milk — it’s just that much creamier. It pairs beautifully with the fresh fruit and mint.
If you’re vegan, we’re achieving a similar effect with salted cream cheeze.
What is salted cream cheeze, you ask? It’s as simple as it sounds — you add a good pinch of salt to some store bought cream cheeze. The taste and texture aren’t exactly the same as the feta, but I was pleasantly surprised at how good an alternative it was.
PS – Regular readers will know that one of not not‘s missions is to provide easy alternatives to make recipes suitable for diverse diners, like this recipe for Roasted Veggies in Curry Cream Sauce, which can easily be made vegan, vegetarian, or omnivore.
This makes 2 salads.
- 1 vanilla persimmon or mango, thinly sliced
- 5 blood oranges, thinly slice 4 of the oranges for the salad. Juice 1 for the dressing.
- 2 tablespoons of mint, julienned
- 1 teaspoon of red onion, finely diced
- 4 tablespoons of cheese/cheeze of choice, either Macedonian feta, or salted cream cheeze. To make salted cream cheeze, put the cream cheeze in a small bowl. and sprinkle on some salt. Mash together well, and then taste and add more salt as needed.
- 3 tablespoons of salad oil
- pinch of sugar or other sweetener. If you’re not a vegan, honey is a nice option here. I probably wouldn’t use maple syrup or anything with a dominant flavour.
- Make the dressing: Put 1 tablespoon of blood orange juice, 3 tablespoons of salad oil, and a pinch of sugar/sweetener in a small bowl and stir well to combine.
- Plate the salad, dividing the ingredients evenly between the plates.
- Top with the dressing.
PIN it for later!
Behind the Scenes — Blood Oranges: The Agony and the Ecstasy
Actually, it was pretty much all agony.
This is a really tasty salad!
But those bloody *$%@ oranges!
I tried styling them as segments, as sections of slices, and then finally as whole slices. The whole slices looked the best, but all my slices were off kilter, so I realized I needed to bring out the mandoline.
I had to get Mikael to do the mandolining, because frankly that contraption scares me. Mikael almost lost the top of his finger on it before, when he was helping me make this awesome Thai Apple Salad. I guess you’d think that would dissuade HIM from using the mandoline — well, he didn’t balk at it, but I stood by watching, with this tight, sick feeling in my stomach, remembering HIS injury!
Once that little drama was over came the task of trying to place those flimsy, almost translucent pieces of fruit flat on a white plate without creating an edible Rorschach out of dripping blood orange juice.
Next, I had to meticulously paper towel up all the juice that released from the oranges while I was trying to figure out the lighting and take a good photo.
I’ve gotten a lot better about tidying up my plates before taking pictures (And I’ve also gotten a lot better at photoshopping out mistakes!) But cause my close-up vision ain’t what it used to be, I sometimes can’t see problems with the plate until AFTER I’ve taken the photo and transferred it to my gigantic monitor.
Clearly though, this one should have registered as obviously messy, even with my bad eyes!
While this one was less messy, it didn’t do the blood orange justice.
Here’s one where I was trying the vegetarian version on a white plate and the vegan on the black. The black hid the juice issues a bit better, but ultimately I decided the black plate was too dark, at least for my skill level. I also decided that the vegan and the vegetarian are so similar that it wasn’t necessary to do two separate shots.
I had no idea what I was getting myself into when it comes to food styling and food photography!
Show me your breakfast!
If you make this, I’d love to see your shots. If you post them on Instagram, be sure to hashtag #notnotnutritious and #eatingtogethermade easy, especially if you make both the vegan and vegetarian versions.
Better yet, subscribe via WordPress or via email. I promise I won’t share your email with anyone. Email is the best option, because you’ll always get all of my posts.
Thanks for reading!