Winter Citrus Salad + Pomegranate Vinaigrette
Equipment
- Stove
Ingredients
For the Quinoa:
- 1/2 Cup Quinoa (uncooked)
- 1/2 Orange (squeezed)
- 1 Cup Water
For the Pomegranate Vinaigrette (enough for ~4 salads):
- 2/3 Cup Pomegranate Juice (pure)
- 1/4 Cup EVOO (I used Blood Orange infused Olive Oil for added flavor - linked below!)
- 3 Tbsp Dijon Mustard
- 3 Tbsp White Balsamic Vinegar
- 2 Tbsp Maple Syrup
- 1/2 tsp Pink Himalayan Salt
Pack it all together:
- Shaved Brussel Sprouts (quantity really depends on how big you build your base - roughly 7-10 brussels thinly sliced)
- 1/4 Cup Quiona (cooked)
- 1/4 Cup Walnuts (chopped)
- 1/8 Cup Sunflower Seeds
- Clementines (slices)
- Pomegranate Arils (yeah they're worth it)
- Blood Orange (slices)
- Grapefruit (slices)
- Handful o' Sprouts
- Pomegranate Vinaigrette
Instructions
For the Quinoa:
- Add everything to a small saucepan
- Turn to high heat until boiling - then reduce to a simmer for roughly 12-15 minutes or until quinoa rings have popped and soaked up all the liquid
For the Pomegranate Vinaigrette (enough for ~4 salads):
- Combine all ingredients in a jar (carefully seal it!) and shake!
Layer it all together:
- Start with the base of shaved brussel sprouts, cooked quinoa, nuts & seeds
- Add in your citrus - you can use any combination of citrus you prefer! This medley was delicious
- Top with sprouts and Pomegranate Vinaigrette
Notes
Click this link for the Blood Orange Olive Oil I have in my pantry! It is sooooooo delicious!
But if you don't have it or something similar- even just a little orange zest with regular EVOO will work wonders :)