This recipe can easily be transformed into a main course by simply adding sliced grilled or roasted chicken breasts.

Ingredients for the salad:

  • 1 large navel orange, sectioned
  • 1/2 cup pomegranate seeds
  • 1/2 cup chopped walnuts, toasted
  • 4 cups mixed baby greens

Ingredients for the Dijon-Maple Vinaigrette:

  • 1 tablespoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dark amber maple syrup
  • 1/3 cup extra virgin olive oil
  • Cracked black pepper, to taste

Directions:

  1. Whisk the mustard, vinegar, and maple syrup in a small bowl. While whisking the dressing, add the olive oil gradually, pouring a steady stream until the oil is fully incorporated.
  2. Place the greens in the center of the plate and arrange the orange sections, pomegranate seeds, and walnuts on top. Drizzle the dressing over the salad sparingly; it is a tangy, flavorful dressing and you can always serve it with more on the side, should you desire.

Serves 2.