Radicchio salad with blood oranges, chickpeas & merguez sausage

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This is a great cold weather salad. Both the raddichio and blood oranges are cold weather, winter items and the seared merguez brings a nice warmth to the mix. Living in Colorado we have access to super high quality local lamb which in turn makes some very delicious merguez sausage!

Further Food Nutritionist Commentary:

This brightly colored, cold weather salad is packed with great sources of vitamin C and iron. Did you know that iron deficiency is ranked by the World Health Organization as the most common nutritional disorder? Iron carries oxygen throughout the body to provide energy to your cells, so focus on increasing your dietary iron intake!

There are two types of iron: heme iron (found in animal-based products) and non-heme iron (found in vegetables, fruits, grains, egg yolks, nuts and seeds). Heme iron, which is present in the merguez sausage, is more efficiently absorbed than non-heme iron. So how can you increase the absorption of plant-based iron sources? Pair these foods with vitamin C, which counteracts the effects of the phytonutrients that inhibit non-heme iron absorption. By adding blood oranges to the radicchio, a higher percentage of non-heme iron can be absorbed from the plant greens.

By Megan Fahey, MS, Nutritionist

Radicchio salad with blood oranges, chickpeas & merguez sausage

  • Prep Time: 30 min
  • Cook Time: 10 min
  • Servings: 6

Ingredients

1 head of raddichio (cut into ½ inch ribbons)
2 blood oranges (juice saved and segmented)
½ teaspoon red wine vinegar
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1 cup cooked chickpeas (drained)
2 tablespoons mint leaves
2 tablespoons parsley leaves
2 tablespoons cilantro leaves
2 tablespoons celery heart leaves

1/2 pound merguez sausage

Instructions

  1. In a small bowl whisk together 2 tablespoons of the blood orange juice, vinegar, and olive oil and season lightly with salt.
  2. In a large mixing bowl, combine the cut raddichio, chickpeas, herbs & orange segments.
  3. Dress the salad with the dressing and spoon into serving dishes.
  4. In a large sauté pan heat the olive oil on medium high.
  5. When the oil is simmering and about to smoke, break the merguez up (if not sliced) and carefully layout into the pan.
  6. Once a good dark sear is achieved flip the pieces over. After about another 2 minutes it should be just about cooked through, still a little pink in the middle.
  7. Spoon the hot merguez pieces over the salad, drizzling the fragrant cooking oils over too, as the final step in dressing the salad. Enjoy!
In a small bowl whisk together 2 tablespoons of the blood orange juice, vinegar, and olive oil and season lightly with salt. In a large mixing bowl, combine the cut raddichio, chickpeas, herbs & orange segments. Dress the salad with the dressing and spoon into serving dishes. In a large sauté pan heat the olive oil on medium high. When the oil is simmering and about to smoke, break the merguez up (if not sliced) and carefully layout into the pan. Once a good dark sear is achieved flip the pieces over. After about another 2 minutes it should be just about cooked through, still a little pink in the middle. Spoon the hot merguez pieces over the salad, drizzling the fragrant cooking oils over too, as the final step in dressing the salad. Enjoy!

Nutrition Information

Per Serving:  Calories: 142; Total Fat: 5g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 19mg; Sodium: 243mg; Potassium: 209mg; Carbohydrate: 14g; Fiber: 3g; Sugar: 5g; Protein: 10g

Nutrition Bonus:   Vit C: 51%; Iron:6%

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