Dinner
Warm Winter Citrus Salad
This vibrant salad is a refreshing, yet hearty option for chilly days. Featuring juicy segments of seasonal citrus and flakey salmon, this dish is a delicious balance of bright flavors and nourishing protein.
Warm Winter Citrus Salad
This vibrant salad is a refreshing, yet hearty option for chilly days. Featuring juicy segments of seasonal citrus and flakey salmon, this dish is a delicious balance of bright flavors and nourishing protein.
Ingredients
For the Salad
- 2 wild caught sockeye salmon filets
- salt and pepper to taste
- 4 cups mixed greens (like arugula, spinach, and kale)
- 1 cup pomegranate arils
- 1 large orange, peeled and sliced into rounds
- 1 small grapefruit, peeled and segmented
- 1 avocado, sliced
- 1 cup raw pecans or walnuts
- 1/4 cup coconut sugar
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1 tbsp water
- ¼ cup crumbled goat cheese or dairy-free cheese (optional)
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh orange juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Pinch of sea salt and black pepper
Instructions
- preheat your oven to 400°F.
- In a small bowl, combine pecans of r walnuts, coconut sugar, maple syrup, cinnamon and water. Stir well and lay the mixture evenly on the sides of a large baking sheet lined with parchment paper.
- In the middle of the same baking sheet, add salmon filers and season with salt and pepper. Bake salmon and pecans for 10 minutes.
- In a small bowl, whisk together olive oil, apple cider vinegar, orange juice, Dijon mustard, maple syrup, salt, and pepper. Set aside.
- Layer the mixed greens, pomegranate arils, orange slices, grapefruit segments, avocado slices, salmon and candied pecans. If using, sprinkle goat cheese on top.
- Drizzle the dressing over the salad just before serving. Gently toss to coat.