| 8 cups mixed greens | |
| 2 cups chopped purple cabbage | |
| 2 cara cara oranges, peeled with a knife and sliced into rounds | |
| 1 cup thinly shaved fennel | |
| ½ cup pomegranate arils | |
| 2 cups croutons, recipe follows | |
| ½ cup crumbled feta cheese | |
| ¼ cup apple cider vinegar | |
| 2 tablespoons maple syrup | |
| 1 clove garlic, minced | |
| 2 tablespoons whole grain mustard | |
| ¼ teaspoon ground turmeric | |
| 1 loaf sourdough bread (about 12-16 ounces), cut into 1-inch cubes | |
| 3/4 cup avocado oil | |
| 2 teaspoons Italian seasoning | |
| 1 teaspoon garlic powder | |
| Salt & Pepper |
Refresh your palate with this Orange Pomegranate Salad, a vibrant mix of juicy orange slices and ruby-red pomegranate seeds tossed with fresh greens, creating a light and flavorful dish perfect for any occasion.
| 1. | Preheat the oven to 375 degrees. Line a sheet pan with parchment. |
| 2. | To the sheet pan, spread the bread out into an even layer. Drizzle with avocado oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss to coat evenly. |
| 3. | Bake for 15-20 minutes until golden, stirring halfway through. Let cool. |
| 4. | While the croutons cook, whisk together all of the dressing ingredients. Set aside. |
| 5. | In a large bowl, combine the mixed greens, radicchio, persimmons, fennel, pomegranate, croutons and feta. Drizzle with the dressing and toss to combine. Garnish with more croutons, feta and pomegranate arils. |
