Holiday Salad with Pomegranate and Orange Vinaigrette
Ingredients
Orange dressing
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup green onions or shallots, finely chopped
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons red wine vinegar, or more apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon agave
- Pinch sea salt
- Pinch pepper
Salad
- 1/3 cup sliced almonds
- 5 oz (140 g) mixed salad greens
- 1 avocado, thinly sliced
- 1 container (540 ml) clementine, strained
- 1/2 cup pomegranate seeds
- Pinch pepper
Preparation
In a small bowl add the orange juice, green onions, olive oil, apple cider vinegar, red wine vinegar, Dijon mustard, agave, salt and pepper. Whisk together to combine.
Bring a small skillet to medium high heat and toast the sliced almonds until lightly brown and fragrant, about 7 minutes. Transfer to a plate to cool.
In a large serving bowl add the salad greens. Top with avocado, clementine, pomegranate seeds and sprinkle with pepper. Serve the salad with the orange dressing on the side for drizzling.
Tips
This salad couldn’t be easier to prepare and it’s gorgeously sweet, light and refreshing. Serve it as a starter salad or side-dish with all your faves. Save for later!
