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WINTER SALAD + CREAMY ORANGE-GINGER DRESSING

top down view of winter salad with items surrounding.

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5 from 1 review

This healthy, delicious winter salad is paired with a homemade creamy orange-ginger dressing. Easy to prepare and ready in 15 minutes!

Ingredients

Scale
  • 5 oz. leafy greens of choice (I used a spring mix)
  • 1 cup cooked quinoa
  • 3 tablespoons pomegranate seeds
  • 3 tangerine or cuties (mandarins), slices
  • 1 tablespoon red onion, finely diced
  • 1 tablespoon fresh mint, chopped

Orange-Ginger Dressing

  • 1/2 cup cashews, soaked* (see notes)
  • 1/4 cup water + more as needed
  • juice of 1 orange
  • 12 tablespoons apple cider vinegar, to taste
  • 1 inch knob fresh ginger, chopped or grated
  • 1/2 small clove garlic
  • himalayan salt & pepper, to taste

Instructions

Orange-Ginger Dressing: Place all ingredients into food processor/blender and process until creamy. For a thinner dressing add 1 tablespoon water at a time until desired consistency. Taste for flavor, add the other half of the garlic clove if needed. Makes about 3/4 cup. Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days.

Salad: Peel the oranges, and slice width wise into 1/4 inch slices, or simply break them up into wedges. Serve individual salads with 1/3 of the leafy greens, 1/3 cup of cooked quinoa, 1 tablespoons pomegranate seeds, 1 teaspoon red onion, slices of 1 tangerine and chopped mint. Add a helping of dressing over top, mix together and enjoy!

Notes

For a simple single serving dressing, use the juice of two squeezed oranges and add a tablespoon of fresh minced ginger, mix and top on your salad.

Soak cashews in 1 of 2 ways:

  • Soak in cool water for 2 – 3 hours, drain well.
  • Soak in hot (not boiling) water for 5 minutes, drain well.

RECOMMENDED EQUIPMENT: I love my NutriBullet for small jobs like making dressing (affiliate links).