Sunkist Cara Cara oranges make this salad anything but average. Drizzled with a vinaigrette that looks like sunshine; beautiful, slightly tangy, and slightly sweet with a spicy shallot crunch, this hearty and healthy salad is meant to be shared, and believe me when I tell you that it’s going to be a hit on the dinner table!
Tri-Tip Roast Salad with Cara Cara Orange Honey Vinaigrette
By Christine Fiorentino | @christinefiorentino_
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Serves: 3
Ingredients
Spice Rub
- 1 Sunkist® Cara Cara orange; for Dried zest (about 2 teaspoons)
- 4 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Tri-Tip Salad
- 3 pounds tri tip roast
- 2 tablespoons extra virgin olive oil
- 6 ounces spinach, 10-12 cups
- 1/2 red onion, thinly sliced
- 2 ripe avocados, pitted and thinly sliced
- 1 1/2 cups baby heirloom tomato, sliced in half lengthwise
- 1/2 cup crumbled feta cheese
- 4 hard boiled eggs, sliced in half vertically
Cara Cara Orange Honey Vinaigrette
- 1 clove garlic, smashed
- 1 Sunkist® Cara Cara orange; juiced
- 1/2 tablespoon honey
- 4 tablespoons apple cider vinegar
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup extra virgin olive oil
- 1 shallot, finely chopped
Directions
Spice Rub
- Dry the Sunkist® Cara Cara orange zest 24-48 hours ahead of use. Thoroughly wash and dry citrus. Use a microplane or zester to remove top layer of skin. Avoid any white, bitter pith.
- Spread zest in a single layer on a wax paper or parchment paper lined plate or sheet pan. Leave exposed in a clean, dry, room temperature area 24-48 hours. Zest should become brittle. Store in an airtight jar in a cool, dry place until ready to use.
- In a bowl, combine citrus zest, garlic powder, paprika, chili powder, black pepper, and kosher salt. Rub spices into meat just prior to cooking (see below).
Tri-Tip Salad
- Preheat oven to 350 F degrees. Bring meat to room temperature. Pat and dry with paper towels.
- Heat olive oil in a large skillet over medium heat. Rub entire portion of meat with spice rub. Cook meat 4 minutes on each side.
- Remove pan from stove. Place in oven on middle rack until internal temperature at thickest portion of meat measures 135 F degrees, about 15 minutes, for medium rare. Remove steak from pan. Tent with aluminum foil. Rest 5 minutes before slicing.
Cara Cara Orange Honey Vinaigrette
- Add garlic, Sunkist® Cara Cara orange juice, honey, apple cider vinegar, Dijon mustard, salt, and pepper to a food processor or blender. Mix on medium-high speed, slowly incorporating olive oil until emulsified. Transfer to a bowl and whisk in shallot to combine. Place aside until ready to use. Store leftover dressing in an airtight jar in the refrigerate.
