Orange, Pomegranate, and Toasted Walnut Salad with Dijon-Maple Vinaigrette
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:
- 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.
- 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.
3 comments
Lisa s | December 3, 2011
YUM!
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Susan | December 22, 2011
I love this salad and it is so much easier to make it at home and not pay 10.00 dollars everytime you have one at a restaurant. Thanks
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Virginia | September 26, 2012
I tried this recipe and I couldn't believe how easy and delicious it was, my son is vegan and of course loved it.
Thanks for sharing
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