Ensalada de Espinacas con Naranja, Dátiles y Granada

Ingredientes

• 6 cups baby spinach-arugula blend
• 2 large oranges (peeled and sectioned)
• 1 tbsp orange zest
• 8 Medjool dates (pitted and quartered lengthwise)
• 1/3 cup pomegranate arils
• 2 tbsp flaked almonds (toasted)
• 1/4 cup orange juice
• 2 tbsp lemon juice
• 1 tbsp honey (use maple syrup or sugar for vegan diet)
• 1/4 cup olive oil
• 1/4 tsp each salt and pepper

Preparación

1. 1

   Wash and dry baby greens and set aside.

2. 2

   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.

3. 3

   Zest one of the oranges, then peel and remove sections from the membranes.

4. 4

   Remove pits from the dates, then quarter them, slicing lengthwise.

5. 5

   Remove pomegranate seeds (arils) from half a pomegranate.

6. 6

   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.

7. 7

   When ready to serve, toss with Honey Orange Dressing.