Winter Citrus Salad
I promise you one thing: this is not just another boring salad. It has some pizzazz! With an abundance of flavor and texture, this dish just made its way to the “I ate it three days in a row club.” Yes, that is partly because I opened a full can of pinto beans and did not want any to go to waste, but it is mostly because it’s really good.
With oranges in season, this salad takes advantage of winter citrus and pairs it with cranberries, quinoa, beans, and a bit of balsamic. It has a hint of tang, a refreshing sweetness, and a whole lot of nutritional value. It’s completely vegan and packed with protein, making for a balanced lunch, dinner, or side.
Here’s what to toss together…
- Mixed greens
- 1/2 cup cooked quinoa
- 1/4 cup pinto beans
- 1/4 cup garbanzo beans
- 1/4 cup dried cranberries (for an extra punch, marinate in water with a splash of lemon juice for 10 min before draining)
- orange slices
- pumpkin seeds
- dressing: 1 tbsp balsamic vinegar, 1 tbsp olive oil, 1 tsp maple syrup or honey, dash ground pepper (stir or shake together then drizzle on)
Other great add ins: Apples, edamame, carrots, dried cherries, shredded coconut