A colourful spinach salad with soft, sweet dates, orange segments, pomegranate seeds and crunchy almonds that's ideal for a winter lunch or dinner. Add some colour to your meal with this citrus date salad!
Course Salads and Dressings
Prep Time 15minutes
Total Time 15minutes
Author Flavour & Savour
6 cupsbaby spinach-arugula blend
2largeorangespeeled and sectioned
8Medjool datespitted and quartered lengthwise
Honey Orange Dressing
1tbsphoneyuse maple syrup or sugar for vegan diet
1/4tsp eachsalt and pepper
Wash and dry baby greens and set aside.
Spread flaked almonds in a skillet and heat over medium heat until just beginning to brown and beome fragrant. Remove from heat immediately, as they will continue to brown in the heat of the pan.
Zest one of the oranges, then peel and remove sections from the membranes.
Remove pits from the dates, then quarter them, slicing lengthwise.
Remove pomegranate seeds (arils) from half a pomegranate.
Arrange salad in a shallow bowl or large platter. Begin with salad greens, then top with orange segments, dates, pomegranates and flaked almonds. Garnish with orange zest.
When ready to serve, toss with Honey Orange Dressing.