A winter salad that will leave you speechless! Crunchy romaine lettuce or baby spinach, juicy orange slices, toasted pecans, sweet pomegranate seeds and delicious gorgonzola. All topped with an amazing sage vinaigrette.
The more ingredients that compliment each other the better a salad tastes. Ever wondered why fancy restaurants have the most amazing salads? It’s because they add at least 3-4 different textures and flavors to a salad.
INGREDIENTS
- 1 head romaine lettuce or 3 large hands full of baby spinach
- 3 medium oranges
- 2-3 small pomegranates
- 1 hand full pecans
- 3.5-5 oz Gorgonzola – (100-150g, or any other blue cheese)
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 1 Tbsp apple cider vinegar
- 4 Tbsp olive oil
- 3 large sage leaves
INSTRUCTIONS
- Thinly slice romaine lettuce, wash and dry in a salad spinner. (If you don’t have a salad spinner, spread out over a kitchen towel, cover with another kitchen towel and pat dry. If the lettuce is too wet, the water dilutes the dressing). Add to a big salad bowl.
- Cut off the peel of the oranges and cut into wheels. (Peeling won’t be as good because it leaves the bitter white skin on the orange). Add to salad bowl.
- Take out pomegranate seeds. Add to salad bowl.
- Heat a dry pan over medium heat.
- Chop pecans and toast in pan by moving around every once in a while to avoid burning. Add to salad bowl.
- Break Gorgonzola into crumbs and add to salad bowl.
- In a mason jar or any other sealable container add mustard, apple cider vinegar, olive oil and super finely chopped sage leaves, seal and shake until very well combined.
- Add vinaigrette to salad just before serving and mix well.
