Citrus Herbed Feast Salad with Date-Walnut Crunch

Ingredients

• mixed baby greens5 cups
• cucumber, thinly sliced1 large
• radishes, thinly sliced6
• fresh mint leaves1/2 cup
• fresh parsley leaves1/2 cup
• dates, pitted and chopped8
• walnuts, toasted and chopped1/2 cup
• orange segments2 oranges
• pomegranate seeds1/2 cup
• olive oil3 tbsp
• pomegranate molasses1 tbsp
• lemon juice1 tbsp

Method

1. 1Toast the walnuts in a dry pan until fragrant, then cool slightly.
2. 2In a large bowl, combine the greens, cucumber, radishes, mint, parsley, dates, orange segments, and pomegranate seeds.
3. 3Whisk olive oil, pomegranate molasses, and lemon juice with a pinch of salt until glossy.
4. 4Pour the dressing over the salad just before serving.
5. 5Toss gently so the herbs stay fresh and the fruit stays intact.
6. 6Top with the toasted walnuts and serve immediately.
7. 7If desired, add a few shavings of cucumber peel or extra mint for a festive finish.

Tips

• Dress only at the last moment to keep the greens crisp.
• For a fuller meal, add grilled chicken or chickpeas without changing the dressing.

Nutrition