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Honey Tangerine Pomegranate Field Green Salad

Honey Tangerine Pomogranate Field Green SaladHoney Tangerine Pomegranate Field Green Salad

 

There’s no honey to be found in this salad but the honey tangerine will take you where you want to be. Together with the radishes, pomegranate arils, onion, and pecans, this dish won’t leave you hanging on flavor or nutrition. Power packed with antioxidants, this salad might take you down the bunny trail, but you’ll be glad you went!

Serves 4

8 cups organic baby field greens

4 cups organic baby spinach

2 honey tangerines – cut into segments – can use Cuties or other tangerines too!

8 French breakfast radishes – cut into matchsticks

¼ sweet red onion – sliced into thin rings

½ cup organic pomegranate arils

½ cup raw pecans – broken into bite sized pieces

½ cup fresh goat cheese – crumbled into small pieces – vegans can omit!

Fresh cracked white or black pepper to taste

2 tbsp. Honey Tangerine Pomegranate Vinaigrette –recipe below

 

Honey Tangerine Pomegranate Vinaigrette – Recipe fills a dressing carafe:

2 tbsp. red wine vinegar

2 tbsp. raw apple cider vinegar

3 tbsp. aged balsamic vinegar

½ cup pomegranate juice

Zest from 1 of the tangerines – can substitute zest of ½ and orange if you can’t find tangerine

Juice from 2 honey tangerines – can use orange juice too, 1 freshly squeezed please

1 tbsp. finely minced shallot

¼ fresh grated ginger

2 tsp. Dijon mustard

2 tbsp. extra virgin olive oil- use the good fruity stuff!

½ tsp. kosher salt

½ tsp. fresh cracked white peppercorns – can use black too!

How to prepare the vinaigrette:

In a bowl, add all the vinegars and juices. Add the salt, pepper, shallot, zest, ginger, and Dijon mustard. Wisk until combined. Slowly drizzle in the olive oil while gently whisking the dressing until the oil and vinegar are combined. Store in the refrigerator and serve at close to room temperature whisking to recombine as needed. If you prefer a smoother vinaigrette. Strain out the zest and shallot pieces.

How to prepare the salad:

In a bowl, combine the French breakfast radish sticks, red onion rings, spinach and field greens. Dress with vinaigrette. Arrange on a plate. Garnish with pecans, pomegranate arils, honey tangerine segments, and goat cheese. Sprinkle cracked pepper over the salad to taste. Enjoy!

 

 

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