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Holiday salad
This holiday salad recipe is wholesome, bright, tangy, and refreshing. It's the perfect side salad to serve at your holiday gatherings. Loaded with sweet and savoury flavour and crunchy texture.
YIELDS
6
Ingredients
Dressing
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup green onions or shallots thinly sliced/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 of sea salt
- Pinch of pepper
Salad
- 1/3 cup slivered almonds
- 5 oz mixed salad greens
- 1 avocado, thinly sliced
- 1 cup mandarine slices (fresh or canned)
- 1/2 cup pomegranate seeds
- Pinch of black pepper
Directions
- 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 seven minutes. Transfer to a plate to cool.
- In a large serving bowl add the salad greens. Top with avocado, clementine, and pomegranate seeds and sprinkle with pepper. Serve salad with the orange dressing on the side for drizzling. Enjoy!
TIP: Salad dressing can be made up to three days in advance. Store in the fridge in an airtight container.
TIP: Salad can be prepared a few hours in advance if the dressing is served on the side. Cover the bowl with a wrap and keep it in a cool area like the fridge or cold room.
