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Winter Salad with Creamy Orange Ginger Dressing

A vibrant and nutritious winter salad featuring a medley of leafy greens, sweet tangerines, and a creamy orange ginger dressing that brightens up your cold days.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 5 oz leafy greens of choice A mix of kale and spinach recommended for added nutrients and flavor
  • 1 cup cooked quinoa Use pre-cooked quinoa to save time
  • 3 tablespoons pomegranate seeds Adds a sweet crunch and gorgeous color
  • 3 pieces tangerine or Cuties mandarins, sliced Provides sweetness and juiciness
  • 1 tablespoon red onion, finely diced Adds a hint of sharpness
  • 1 tablespoon fresh mint, chopped Brings a refreshing element
  • 1/2 cup cashews, soaked Adds creaminess to the dressing
Dressing Ingredients
  • 1/4 cup water Plus more as needed to adjust consistency
  • 1 piece juice of 1 orange Freshly squeezed for best flavor
  • 1 to 2 tablespoons apple cider vinegar, to taste Balancing acidity
  • 1 inch knob fresh ginger, chopped or grated A spice that adds zest
  • 1/2 small clove garlic Optional, for additional depth
  • to taste Himalayan salt and pepper For seasoning

Method
 

For the Dressing
  1. Soak the cashews in warm water for about 30 minutes to soften.
  2. In a food processor or blender, combine soaked cashews, orange juice, ginger, garlic, apple cider vinegar, and water.
  3. Blend until smooth, adding water one tablespoon at a time to achieve your desired thickness.
  4. Taste and adjust seasoning with salt and pepper as needed.
For the Salad
  1. Wash and chop leafy greens into bite-sized pieces.
  2. If quinoa is not pre-cooked, rinse and cook according to package instructions.
  3. Peel and slice tangerines thinly.
  4. In individual bowls, layer leafy greens, quinoa, pomegranate seeds, red onion, tangerines, and mint.
  5. Drizzle with dressing, mix gently, and enjoy.
  6. Store any leftover dressing in an airtight container in the fridge for up to 5-6 days.

Notes

For a lighter option, reduce the amount of cashews in the dressing or skip them altogether. The salad is best enjoyed fresh, with dressing kept separate until serving.