I like to make and create a new salad for every season of the year. As the seasons change I want my food to reflect the fruits and vegetables that are in season. Nature provides what our bodies need for every season such as citrus, a winter fruit full of vitamin C. Our bodies need vitamin C, especially in the cold, winter months of flu and cold season. Not only are the oranges in the recipe packed with vitamin C, the spinach is as well. Your immune system will love this salad, not to mention the powerful antioxidants found in the pomegranate seeds!
Winter Salad Two Ways:
Winter Salad for Lunch Prep
I like to enjoy this salad two ways: lunches and to take to a pot luck or party. When I make this salad for my lunches I prep all the ingredients at the beginning of the week, except for the pear. I lay out 5 glass pyrex containers on my counter top and place a bed of spinach in each one. I then take the honey goat cheese, divide it into 5 portions, and place a portion to the side of each container beside the spinach. Next, I use 5 snack size ziplock bags, divide and portion out the sliced oranges and pomegranate seeds and place into the ziplock bags. For the dressing, I pour out 5 portions into small dressing containers. I place all of the containers and bags in the refrigerator to keep until I’m ready to pack my lunch in the morning.
Now, onto the almonds and pears. Roast the almonds according to the recipe and allow them to cool. Then, take 5 snack size ziplock bags, divide up the honey roasted almonds into 5 portions and place each potion in their own ziplock bag. I buy 5 small pears for my lunch and cut them up when I’m ready to assemble the salad each day. (If you cut up the pear at the beginning of the week it will oxidize and turn brown.) When lunch time comes and I’m ready to eat, I throw it all together, shake up my dressing, pour it over my lunch size portion and enjoy!
Winter Salad for Party or Potluck
The second way I like to enjoy this salad is taking it to a party or pot luck. It’s so pretty, bright, and sure to be eaten. Plus, you are not in the kitchen cooking half the day for an event. I have to say that I have never brought home leftovers when I take a seasonal salad. When serving this salad at a party, I like to present it on a large platter. Everyone will get an even portion and not just spinach on the bottom. Before serving the salad, I whisk up the dressing one last time and evenly pour it over the top. If I have to transport this salad I carry the dressing with me in mason jar, shake it up, and pour it over the salad right before we are ready to eat. When serving this salad to others, I like to give it a pop of color by adding extra blood oranges cut in half along the platter as a garnish. What are some of your favorite dishes to take to a party?
If you like this recipe then you may enjoy my BBQ salad recipe!
Winter Salad
Ingredients
Winter Salad
- 1 cup almonds (unsalted)
- 1 tablespoon honey
- pinch of course salt
- 1 Bosc pear
- 8 blood oranges
- 6 ounces baby spinach
- 5 ounce log of honey goat cheese
- 1/2 cup pomegranate seeds
- 1 lemon (optional, see note)
Blood Orange Vinaigrette
- 1/4 cup blood orange juice (freshly squeezed)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon pink Himalayan salt
- 1/2 teaspoon paprika
- 1/4 teaspoon white pepper
Instructions
Blood Orange Vinaigrette
- Cut in half 3-4 blood oranges and squeeze the juice until you measure about 1⁄4 cup.
- Add the orange juice to a small, glass mixing bowl.
- To the same mixing bowl, add olive oil, red wine vinegar, honey, granulated garlic, pink salt, paprika, and white pepper.
- Whisk all ingredients together. Set aside.
Winter Salad
- Preheat oven to 350°.
- In a small mixing bowl add the almonds and honey and stir until all the almonds are coated with honey.
- Place the honey coated almonds onto a parchment or silicone lined baking sheet.
- Sprinkle a pinch of course sea salt over the almonds and place in oven.
- Roast almonds for 10 minutes until toasty brown.
- Cut pear into bite size pieces. Set aside. (See note)
- Peel and cut the remaining blood oranges into bite size pieces. Set aside.
- On a large serving platter lay baby spinach evenly across platter.
- Add the cut up pears and blood oranges over top of the baby spinach.
- Crumble the goat cheese over top of the salad.
- Add the pomegranate seeds and honey roasted almonds over the top of the salad.
- Before serving the salad, whisk together dressing once again and pour over top of salad.
