Winter Citrus & Baby Green Salad with a Honey Dijon dressing, served alongside Creamy Cauliflower Pasta Bake.
During the winter months, the 2 things I crave most are sunshine and cozy fires. This meal was inspired by those cravings to deliver a wonderful balance between the bright fresh flavours in the salad, and a ‘warm hug’ from the comforting baked pasta.
Packed full of flavour and loaded with goodness, Earthbound Farm Organic Greens & Vegetables ensure that you are not just making healthier choices for yourself, but for the world too! Plus, the variety and convenience of Earthbound Farm products makes it so easy to eat and cook more whole, fresh, organic produce.
Disclosure: I have participated in a paid partnership with Earthbound Farms. Opinions in this post are my own.
Ingredients
- Baby Red Butter Lettuce
- Baby Arugula
- Blood oranges
- Clementines
- Apple
- Pomegranate arils
- Candied pecan pieces
Honey Dijon Dressing
- Honey
- Dijon mustard
- Fine sea salt
- Black pepper
- Ground ginger
- Balsamic vinegar
- Extra virgin olive oil
See recipe card for quantities.
Instructions
Combine all dressing ingredients in a glass jar (with a tight-fitting lid) and shake well to mix.
Place the greens a large platter. Add the, oranges, clementines and apple, then sprinkle with pomegranate arils & pecans.
Just before serving, drizzle about ½ cup of the dressing (more to taste) over the salad and gently toss.
Refrigerate leftover dressing and use for another salad or drizzle on roasted vegetables.
Serve with a Creamy Cauliflower Pasta Bake and enjoy!
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If you get the chance to try this Winter Citrus & Baby Green Salad recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks in advance, Elaine & James 🙂
📖 Recipe
Winter Citrus & Baby Green Salad
Ingredients
- 4 cups Earthbound Farms Organic Baby Red Butter Lettuce
- 4 cups Earthbound Farms Organic Baby Arugula
- 2 blood oranges skin removed & sliced
- 2 seedless clementines peeled & sectioned
- 1 small apple core removed, thinly sliced (I used a Pink Lady)
- 1 cup fresh pomegranate arils
- ½ cup candied pecan pieces store bought or home made
Honey Dijon Dressing
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground ginger
- ¼ cup balsamic vinegar
- ¾ cup extra virgin olive oil
Instructions
- Combine all dressing ingredients in a glass jar (with a tight-fitting lid) and shake well to mix.
- Place the greens a large platter. Add the, oranges, clementines and apple, then sprinkle with pomegranate arils & pecans.
- Just before serving, drizzle about ½ cup of the dressing (more to taste) over the salad and gently toss.
- Refrigerate leftover dressing and use for another salad or drizzle on roasted vegetables.
- Serve with a Creamy Cauliflower Pasta Bake and enjoy!
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