Orange Winter Salad
A salad with chicken, hazelnuts, cheese, oranges, and orange vinaigrette dressing
Ingredients
Salad
- 4 cups baby spinach
- 4 cups leaf lettuce, torn into pieces
- 2 cups rotisserie chicken, shredded
- ¼ cup Pomegranate arils
- 1 Mandarin orange, peeled and sliced horizontally
- ¼ cup Toasted hazelnuts, chopped
- ¼ cup cheddar cheese, shredded
- ¾ cup Kumquats (optional)
Orange Vinaigrette
- ¼ cup olive oil
- ¼ cup fresh squeezed mandarin orange juice
- ¼ cup white wine vinegar
- 2 tablespoons orange blossom honey (substitute any honey)
- ½ teaspoon salt
- Pepper to taste
Instructions
Salad
- Wash the spinach and lettuce and divide them between two bowls. Place several orange slices on the lettuce and then sprinkle a handful of pomegranate arils on top of the orange slices. Divide the chicken between the salads and place it on the side of each bowl. Place a handful of hazelnuts, kumquats, and a couple of tablespoons of shredded cheese on the side of each salad.
Vinaigrette
- Use an immersion blender (or regular blender) to mix all the ingredients. Serve immediately. Refrigerate any leftovers.
Notes
How to Eat Kumquats
Kumquats are eaten with the skin on. They have a citrus taste similar to an orange.Toasting Hazelnuts
Toast hazelnuts by placing them in a nonstick skillet and heat on medium. Stir for about 3 minutes or until nuts are fragrant and lightly browned.Nutrition
Calories: 776kcalCarbohydrates: 44gProtein: 51gFat: 47gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 30gTrans Fat: 0.1gCholesterol: 139mgSodium: 1.229mgPotassium: 1.287mgFiber: 8gSugar: 33gVitamin A: 11.612IUVitamin C: 73mgCalcium: 274mgIron: 5mg
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