Nutritional Wisdom with Carly Pollack

Autumn Salad with Orange Vinaigrette

Savory Lotus
Autumn Salad with Orange Vinaigrette Autumn Salad with Orange Vinaigrette

Ingredients
1/2 cup raw hazelnuts
1/2 tbsp coconut sugar
1 pinch cinnamon
1 pinch sea salt
1 tbsp filtered water
1/2 large orange, juiced
1/2 tbsp raw, local honey
1 piece ginger (1/2-inch), grated
1 pinch sea salt
1 1/2 tbsp extra virgin olive oil
1/4 lb arugula or spinach
1/2 medium crisp apple, thinly sliced
1/2 medium persimmon, thinly sliced
1/2 small pomegranate, seeds removed and reserved

Directions
Sprinkle coconut sugar into skillet and begin to heat over medium heat. When sugar begins to melt, toss in hazelnuts and stir to completely coat nuts. Sprinkle on cinnamon, salt, and 2 tbsp of water. Stir again to evenly coat. Remove from heat and set aside to cool. Mix together orange juice, honey, ginger, a pinch of sea salt and olive oil until well combined. Set aside. Toss salad greens with dressing until evenly coated. Arrange apple and persimmon slices on top. Sprinkle pomegranate seeds all around the salad. Top with cooled candied hazel nuts.

Serving
2 Servings


Recipe Credit