Sweet, tangy, nutty, crunchy and creamy. This Citrus Walnut Green Salad has so many layers of flavour and textures, I guarantee it will make a salad lover out of you.
It’s the new year and that brings new year resolutions. What are yours this year? The most popular resolution is to either lose weight or to eat healthier. In my professional opinion – the first step is always to eat more minimally processed fruits and vegetables. An obvious strategy is to eat more salads. Not everyone one loves salads but maybe because we need to ditch the boring BLAH salads. This Citrus Walnut Green Salad has so many layers of flavour and textures from the orange, walnuts, cranberries, roasted yams and avocado, I guarantee it will make a salad lover out of you.
No way am I a poster girl for extreme healthy eating although I have a PhD in nutrition. Remember I am also a glutton by nature – I have to exercise will power and work on eating healthy just like most of us. This salad is just one of the ways that makes eating fruits and veggies easier for me.
- For the Salad
- 3 cups of spring mix
- 1 1/2 cup yams or sweet potatoes (1/2 inch cubes)
- 1/2 cup maple toasted walnuts (plain walnuts works too)
- 1/4 cup vidalia onions thinly sliced
- 1/4 cup dried cranberries
- 1 ripe avocado cubed
- 1 whole orange segmented
- 1/2 tbsp olive oil
- For the Dressing
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tbsp white vinegar
- 1 whole scallion thinly sliced
- Preheat oven at 425 F.
- On a baking sheet, place cubed yams and drizzle olive oil and toss. Bake in for 20 minutes at 425 F.
- In small bowl combine vinegar and sugar until most of the sugar dissolves.
- Slowly stir in olive oil and add in sliced scallions. Set dressing aside until ready to serve.
- In a large bowl add in spring mix, onions, walnuts, cranberries, orange segments, yams and cubed avocado. Pour over dressing, toss and serve. ENJOY!
- 1) If low on time skip the roasted yams
- 2) If preparing a head of time, build the salad except for the avocado and pop it into the fridge covered. Make the dressing and set it aside at room temperature. When ready to serve cut up the avocado, pour over the dressing and toss.