Description
Every season needs it’s own seasonal salad, especially winter! This one has two fruits that are in prime season in the cold winter months- oranges and pomegranate. Dressed in a bright champagne vinaigrette, it will chase the winter blues away.
Ingredients
Scale
- 1/2 cup sliced almonds
- 6 cups chopped napa cabbage
- 1 1/2 cup diced cucumber
- 2 naval oranges, peels cut off and sliced into rounds
- 1/2 cup pomegranate arils
- 2 cups cooked green lentils
- 1/2 cup extra virgin olive oil
- 1/4 cup champagne vinegar
- 1 garlic clove, grated
- 1 tablespoon whole grain mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
Instructions
- In a large skillet over medium high heat, add almonds. Toast the almonds, stirring occasionally, until lightly browned. Pour the toasted almonds onto a plate to cool.
- In a large bowl, add cabbage, cucumber, orange slices, pomegranate arils, green lentils and almonds. Toss to combine.
- In a medium-sized jar, combine olive oil, vinegar, grated garlic, mustard, salt and pepper. Twist the lid on and shake until well combined. Drizzle vinaigrette over the salad and toss. Serve immediately.
- Prep Time: 15 minutes
- Category: salads
Keywords: salad, vegetarian