You might not think of salads as a winter time food, but actually this is one of my favorite times of year to enjoy them.
Citrus is at its best in the winter, though it’s obviously not growing up here in the Midwest; it’s coming from wonderful groves in Florida, Arizona and California. You can find fragrant meyer lemons, oranges and grapefruits (ruby red are my favorite) right now in most grocery stores or online and grate their peels to dry them for later use or use the fresh zest on top of salads, soups, rice and more (think ice cream, puddings, cakes, etc.)- the list goes on.
What makes this salad so special and delicious is that it also has other fruits typically available in the fall and through much of the winter: apples and pears, plus the crunchy goodness of fresh cranberries, nuts and even a special snack addition that’s new for me this year (Saffron Road’s Falafel Crunchy Chickpeas). I even top it with slices of Parmesan cheese, which adds a bit of saltiness. As for dressing, try this buttermilk ranch dressing or any type of oil and vinegar-based one (although creamy is my favorite).
Watch how I make this salad in this video.
Surprise your guests (and yourself) with how easy, delicious and nutritious this salad is.
Winter Salad with Cranberries & Nuts
Substitute the salad mix with Romaine lettuce and add your own favorites like arugula or radicchio and pair with your favorite light or creamy dressing.
4 cups spring salad mix
1/2 cup fresh cranberries
1 apple, thinly sliced
1 pear, thinly sliced
zest of one orange or lemon
2 tablespoons almonds (slivered or roughly chopped)
2 tablespoons walnuts, roughly chopped
2 tablespoons Saffron Road’s Falafel Crunchy Chickpeas
Wash and dry all salad greens and fresh fruits.
Slice the apple and pear and then zest the lemon.
Place the salad greens on a large plate. Add the apple and pear slices and the cranberries.
Sprinkle the nuts and chickpeas on top and set aside until ready to serve with your choice of salad dressing.