Change up your routine garden salad with this colorful blend of textures, spices, and flavors.
Prep Time20minutes
Cook Time5minutes
Total Time25minutes
Ingredients
Blood Orange Dressing:
2tablespoonsolive oil
2medium blood orangesjuiced
1tablespoonpomegranate molasses
3tablespoonshoneyor maple syrup
2tablespoonstahini
1/2teaspoonsalt
1/4teaspoonpepper
1teaspooncinnamon
1teaspoonturmeric
1teaspoongaram masala
2clovesgarlicminced
1teaspoonfresh mintchopped
1/8teaspooncayenne pepperor more to taste
1teaspooncinnamon
Spiced Nuts & Seeds:
2teaspoonscoconut oil
1/2teaspoonsalt
1/4teaspoonpepper
1teaspoonturmeric
1teaspooncinnamon
1tablespoonhoney
1/4cupsunflower seeds
1/4cuppepitas
1/3cuppecans
Salad:
4large carrotsribboned (about 2 cups)
1/2medium onionfinely chopped
1small head radicchioroughly chopped
4medium kale leavesstems removed and chopped
1/4cupdried cranberries
1/4cupfinely chopped dates
Instructions
Blood Orange Dressing:
Combine all the ingredients in a jar with a tight-fitting lid and shake it very well to mix. Another method is to just mix it in a bowl with a whisk and both methods work fine but I usually go for the jar because you can then store it as it is in your fridge (-> Less dishes!)
Spiced Nuts & Seeds:
In a small skillet, melt the coconut oil over low heat. Add the spices, hone, and nuts and stir gently over heat for 3-4 minutes until toasted. Set aside to cool.
Salad:
Toss all the ingredients for the salad together in a large bowl.
When ready to serve add the dressing and toasted nuts/seeds and toss the salad to coat everything, or if preferred you can serve the dressing on the side.
Store the dressing and salad separately in air-tight containers in the fridge until ready to serve. It should stay pretty fresh like that for 2-3 days.