Description
This sparkling gluten-free vegan Winter Salad with Beets and Pomegranates is brimming with color, taste, texture, and flavor, compliments of leafy greens, micro greens, sugar beets, pomegranates, walnuts, and an orange vinaigrette.
Ingredients
Scale
Salad:
- 4 cups packed baby salad greens
- 2 cups packed micro greens (i.e., radish, sunflower, alfalfa, broccoli); (or may use sprouts)
- 2 cups sliced cooked beets (about 3 medium beets), cooled
- 1 cup fresh pomegranate arils
- 1/4 cup coarsely chopped walnuts
Orange Vinaigrette:
- 1 medium orange
- 2 tablespoons extra virgin olive oil
- 1/8 teaspoon ground black pepper
- Pinch garlic powder
- Pinch salt (optional)
Instructions
- Arrange the salad greens in a large salad bowl or on 12-inch platter. Top with the micro greens (or may use sprouts).
- Arrange the beets on top of the micro greens and sprinkle with pomegranate seeds and walnuts.
- To make the orange vinaigrette: Zest the orange (using a zester or fine shredder). Add to a small bowl. Juice the orange and add to the bowl. Add olive oil, black pepper, garlic powder, and salt (optional) to the bowl and whisk together until blended. Drizzle the vinaigrette over the salad and serve immediately.
- Makes 8 (1 cup) servings.
Notes
If you don’t have time to cook fresh beets for this recipe, use drained canned beets (preferably with no added salt) or refrigerated cooked beets, which are available in many supermarkets.
- Prep Time: 12 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 102
- Sugar: 7 g
- Sodium: 43 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 2 g