Prep Time: 10 – 20 Minutes

Serving Size: 6 

Ingredients:

5 Baby Lettuce Heads – Northern Greens

Microgreen Salad – Food on the Grow

1 Cup of Cranberry Dutchess Goat Cheese – Goats Pride Dairy 

4 oz Shelled Lightly Salted Pistachio Nuts – Ayoub’s Dried Fruit & Nuts

2 oz Freeze Dried Cranberries – The BOG Riverside Cranberry Farm

1 oz Pumpkin Seeds – Avafina Organics 

2 oz walnut pieces

1 apple thinly sliced

1/2 red onion thinly sliced

Vinaigrette Ingredients:

5 Tbsp Freshly Squeezed Orange Juice 

4 Tsp Champagne Vinegar

4 Tsp Cranberry Blackberry Honey – The BOG Riverside Cranberry Farm

1 Tbsp Blood Orange Infused Olive Oil – All of Oils 

Pink Salt & Freshly Cracked Pepper – Avafina Organics 

Directions:

STEP 1

Add vinaigrette ingredients and whisk to combine thoroughly in a medium bowl, ensuring the ingredients are emulsified. Set aside. 

STEP 2  

Wash and dry lettuce leaves and place them on a large decorative serving plate. Additionally, you can divide lettuce among the individual salad plates. Add microgreen salad sparingly.

STEP 3 

Carefully sprinkle the pumpkin seeds, the shelled pistachios, walnuts, apple, red onion and freeze-dried cranberries on top of the microgreens.  

STEP 4

Crumble goat cheese over on top and drizzle with vinaigrette just before serving! Additionally, pour dressing into little sauce bowls and place on a salad plate.

RECIPE NOTES: 

This easy winter salad is vibrantly naturally coloured with an assortment of ingredients. The pistachios can be substituted with your favourite nut mix or omit them completely! Strategically place the ingredients in a wreath shape with the dressing in the middle for a beautifully editable centrepiece! As the holiday season calls for deep, rich and heavy dishes, this light and airy but full of unique flavours will wow your guest with more. For more a wholesome meal, add your choice of protein for a complete dish on one plate 😊