A Winter Salad with Orange-Date Dressing

It is hard to pass up perfectly in season fruit. When I saw the plethora of beautiful oranges stacked up at the market I felt truly inspired to create a refreshing salad that exemplified the winter season. This salad reminds a bit of a salad my mum used to make when we were growing up. It has mandarin oranges and almonds, so I perhaps this is my interpretation. This is a beautiful light lunch, and would also be perfect alongside maple mustard salmon or roasted chicken.

The weather in the Western Maine mountains has been so lovely this week, sunny & brisk. It has been really nice to get back into a routine of walking with the dogs through the woods & along the river.


A Winter Salad with Orange-Date Dressing
Serves 4 for a side or light lunch

4 cups of greens (baby romaine, spinach, kale, etc.), roughly chopped
1/2 cup sweet onion, finely chopped
1/2 cup sunflower seeds, toasted
2 oranges, peeled & segmented (preserving the juice for the dressing)
sea salt & cracked pepper

  1. Toss greens, onions, seeds, orange & seasoning in a serving bowl.
  2. Add half of the dressing & toss together. Serve on individual plates and serve with a side of the dressing.

Orange-Date Dressing.
Makes about 1 cup

juice of 2 oranges
juice of 1 lemon
1 TBL rice vinegar
5-6 dates, pitted & halved
1/3 cup grapeseed oil
sea salt & cracked pepper

  1. Add fruit juices, vinegar, dates & seasoning into a food processor or blender. Blitz until the dates are finely chopped, & with the motor running slowly add olive oil (unless your using a blender, turn it off, add the oil & turn back on).
  2. Pour into a jar, bowl or individual small cups for serving.
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