With winter abound, this is a great way to enjoy some of the winter fruits while they are in season. Colorful, flavorful and filling, this salad will be sure to brighten your winter days. The creamy orange-ginger dressing is so light and refreshing. It's like eating an orange creamsicle with ginger added, just delicious. The flavors of the fruits along with the quinoa and bed of greens all mingle together creating a truly fantastic winter salad. So fresh, vibrant and healthy!
Winter Salad with Creamy Orange-Ginger Dressing
Ingredients
Orange-Ginger Dressing
For the dressing, place all ingredients into food processor/blender and process until creamy, about 3 - 5 minutes depending on your equipment. For a thinner dressing add 1 tablespoon water at a time until desired consistency. Makes about 3/4 cup. Store leftovers in airtight container in refrigerator for up to a week.
For a simple single serving dressing, use the juice of two squeezed oranges and add a tablespoons of fresh minced ginger, mix and top on your salad.
Enjoy!
- greens of choice (I used a spring mix)
- 1/4 cup cooked quinoa
- 1 or 2 tablespoons pomegranate seeds
- 1 tangerine or cuties (mandarins), slices
Orange-Ginger Dressing
- 1 cup oranges, peeled, navel or Valencia...mandarins would be great too (about 2 small or 1 large)
- 1/2 cup cashews, soaked for 2-3 hours
- 1/2 cup water
- 1 - 2 tablespoons apple cider vinegar, to taste
- 2 - 3 tablespoons fresh ginger, chopped
- 1/2 clove garlic
- himalayan salt to taste
For the dressing, place all ingredients into food processor/blender and process until creamy, about 3 - 5 minutes depending on your equipment. For a thinner dressing add 1 tablespoon water at a time until desired consistency. Makes about 3/4 cup. Store leftovers in airtight container in refrigerator for up to a week.
For a simple single serving dressing, use the juice of two squeezed oranges and add a tablespoons of fresh minced ginger, mix and top on your salad.
