Author Notes
When winter starts to feel drab and dark — around January — I like to find seasonal ingredients to make a vibrant and cheery salad. This one's full of Vitamin C and other essential nutrients that fortify and restore. —laura
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Ingredients
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1
chicory, base removed & leaves washed
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2
small oranges, top and base cut off, side peels sliced off and cut into round slices, and white cores in middle removed
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1/2 cup
walnuts, slightly crumbled
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Seeds of 1/2 pomegranate
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1 teaspoon
red wine vinegar
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1 teaspoon
pomegranate syrup (or substitute honey)
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salt & pepper (to taste)
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2 tablespoons
olive oil
Directions
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Chop the chicory leaves into thirds and combine in a large bowl with the orange slices, walnuts, and pomegranate seeds.
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For the vinaigrette, mix red wine vinegar, pomegranate syrup, salt & pepper. Whisk in the olive oil until emulsified; taste and adjust seasonings if necessary.
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Drizzle over the salad and serve.
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