Groceries |
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3 cups chopped kale (massaged for tenderness)
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1 cup cooked quinoa, cooled
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1/2 cup orange segments (such as blood oranges or navel oranges)
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1/4 cup pomegranate seeds
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1/4 cup toasted almonds
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2 tablespoons pumpkin seeds
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1/4 cup crumbled feta cheese (optional for non-vegan)
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1/4 cup dried cranberries
For the Dressing |
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3 tablespoons Foodie Tasting Room Blood Orange Extra Virgin Olive Oil
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1 1/2 tablespoons Foodie Tasting Room Tangerine White Balsamic Vinegar
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1 teaspoon Bornibus Mustard with Provence Herbs
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1 teaspoon Foodie Tasting Room Wildflower Honey
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1/2 teaspoon sea salt
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1/4 teaspoon black pepper
The Steps to Follow |
In a large bowl, combine kale, quinoa, orange segments, pomegranate seeds, almonds, pumpkin seeds, feta cheese (if using), and dried cranberries.
In a small jar, whisk together the blood orange olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until emulsified. Drizzle the dressing over the salad and toss well to combine.
Let sit for 5-10 minutes to allow the flavors to meld.
Serve chilled or at room temperature and enjoy!
Bringing Bold Flavors to Lenten Salads
By incorporating a variety of textures, colors, and flavors, meatless salads can be exciting, filling, and full of nutrients. With the right ingredients, they become more than just a side dish—they’re a complete meal.
Looking for premium olive oils and balsamic vinegars to elevate your Lenten meals? Visit the Foodie Tasting Room for a curated selection of high-quality ingredients!
What’s your favorite way to build a hearty Lenten salad? Share your ideas in the comments below! 🥗✨
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