ALL THE DOUGHNUTS

Last Saturday morning, after my trail run, I called P who had just woken up. He deserved those extra few hours of sleep after having an absolutely exhausting week.

We decided to drive out to the Franklin Farmer's market to grab some Ellie's doughnuts. They are the MOST WONDERFUL doughnuts in Nashville! I scarfed down two doughnuts before we even left the parking lot. Ooooops.

I couldn't help but think that I was going to be needing some greens to balance out my doughnut scarfing. It was just my luck, because while I was scrolling through Instagram on our way to Whole Foods to fill up some water jugs, I came upon a photo of a delicious looking salad with Sumo oranges. I celebrate citrus season to the fullest, so my fridge is always full of several different varieties of oranges. All we needed to make the salad was some burrata.

BURRATA IS LIFE

I have only recently begun a love affair with burrata, and it all started this summer when I had it on sourdough toast with peaches and tomatoes. You can find the recipe for dinner we ate every night for weeks here. I've never had burrata on a salad, why didn't I think of that??

The crisp, crunchy greens paired with the sweetness of satsuma oranges would be good enough on its own, but add in creamy burrata with salt sprinkled on it and a drizzle of tangy balsamic vinaigrette?? WOWZA.

GREENS + NUTS + OLIVE OIL

You can use a variety of greens with this salad! I like the pairing of sweet butterhead lettuce with some crispy romaine. I've also added fresh spinach and baby kale from my garden. 

Use whatever nuts you have on hand! I always have roasted pepitas on hand, but I think pecans or toasted cashews would be good too! The only ingredient you don't want to skip is a high quality olive oil. Use 'Extra Virgin Olive Oil' if you can. If your olive oil has been sitting in your cupboard for a couple months, you may want to replace it! 

LESS TALK - MORE SALAD

This was one of those times ate without much conversation - we were WAY too into our salads. So far I have had this salad four times since last Saturday. I hope you love it as much as we have!

Celebrate citrus season with this bright crunchy salad! Leave me a comment and let me know what you think! Make sure you're following me on Instagram @corrielanderson, post a photo of your beautiful creation, tag me, and use #itsallofit!

Fresh Greens, Satsuma Oranges, and Burrata Salad

Recipe Author: Corrie Anderson
Recipe Type: Vegetarian, Salad
Serves: 2

• Enough greens to fill 2 bowls

• 2 burrata balls

• handful of roasted pepitas

• 2 medium satsumas, peeled and cut into rings

• drizzle of olive oil

• tiny drizzle of balsamic vinaigrette

• maldon salt or kosher salt

• freshly cracked black pepper

Add rinsed greens to a bowl. Use your hands to tear burrata and add to salad bowl. Drizzle olive oil and balsamic vinaigrette. Sprinkle pepitas, salt, and coarsely ground black pepper on top. Add satsuma rings. Enjoy!!