- Prep-time: / Ready In:
- Makes 6 cups salad and 1¾ cup dressing
- Serving size: ⅙ of recipe
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This simple salad of seasonal autumn fruits is easy to make and yet has an interesting sweet and sour flavor. You can add some cooked grains to make it a heartier no-cook dish.
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Ingredients
Ingredients:
- ⅓ cup walnut halves
For the dressing:
- 1 cup fresh orange juice
- ½ cup cranberries, fresh or frozen
- 6-7 Medjool dates, pitted
- Pinch cayenne pepper
- Sea salt
For the salad:
- 1 head romaine lettuce, chopped
- ½ head radicchio, chopped
- ½ cup fresh pomegranate seeds
- ½ cup parsley leaves, loosely packed
Instructions
- Preheat the oven to 250°F. Roast the walnuts on a baking sheet for 15 to 20 minutes, until they turn lightly brown. Remove and break into small bits.
- To make the salad dressing, combine the orange juice, cranberries, and dates in a blender, and blend until smooth.
- Pour the dressing into a shallow pan and bring to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, until the liquid thickens a bit and reduces by about a third. Add the cayenne, and season with salt to taste. Set aside to cool.
- In a large bowl, combine the romaine, radicchio, pomegranate seeds, and parsley. Toss with some of the oil-free dressing (taste first; you may not want to use all of it).
- Sprinkle with walnuts right before serving.
Nutritional Information:
Per serving (⅙ of recipe): 159 calories, 31 g carbohydrates, 3.4 g protein, 4.4 g total fat, 0.4 g saturated fat, 0 g cholesterol, 110 mg sodium, 5.4 g fiber, 23 g sugar
Note: Nutritional information is provided as an estimate only.
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