After the holidays, a healthy salad can hit just right. This one is packed with so much flavor and a variety of textures that you’ll forget it’s healthy! It’s the perfect choice for lunch, or pair it with soup and a slice of sourdough bread for a satisfying and delicious dinner.
Ingredients
Salad:
- 6 cups of mixed baby greens, washed and thoroughly dried
- 1 cup of pecans
- ½ teaspoon cayenne or chili powder
- 3 tablespoons honey or maple syrup
- ½ teaspoon sea salt
- 2 clementines or 1 orange, zested then peeled and sectioned (reserve zest for dressing)
- 1 apple, diced into ½ inch pieces
- 1 avocado, diced into ½ inch pieces
- 1/3 cup of diced red onion
- 1 cup of pomegranate arils
- ½ cup of shaved parmesan cheese (can substitute gorgonzola or feta if desired)
Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons honey
- Zest from clementines or orange (approximately 1 ½ teaspoons)
- 2 tablespoons orange juice
- ¼ teaspoon red chili flakes
- Salt and pepper to taste
Directions:
- Preheat oven to 350 degrees.
- Drizzle pecans with honey or maple syrup, and sprinkle with cayenne powder and salt.
- Toss to combine, then spread nuts on a foil lined baking sheet and roast for 15-18 minutes, or until fragrant and slightly darkened. (Watch carefully, as nuts can burn very quickly.) Cool and then roughly chop the nuts; set aside.
- Whisk together all the dressing ingredients until creamy and emulsified.
- Add salt and pepper to taste.
- Place lettuce in a large, shallow serving bowl. Add clementine sections, apple, avocado, and red onion.
- Toss to combine. Sprinkle with pomegranate arils and cheese.
- Drizzle salad with dressing and gently toss, then serve immediately.
This article first appeared in the January 2025 edition of the HealthPerks newsletter.
