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Orange Pomegranate Salad
THE RECIPE
Create & Enjoy!
Ingredients:
For the Salad:
- 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
For the Dressing:
- ½ cup avocado oil
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 clove garlic, minced
- 2 tablespoons whole grain mustard
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground turmeric
For the Croutons:
- 1 loaf sourdough bread (about 12-16 ounces), cut into 1-inch cubes
- ¼ cup avocado oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon pepper
Preparation:
- Â Preheat the oven to 375 degrees. Line a sheet pan with parchment.
- 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.
- Â Bake for 15-20 minutes until golden, stirring halfway through. Let cool.
- While the croutons cook, whisk together all of the dressing ingredients. Set aside.
- 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.