Need to take a dish to pass to Thanksgiving this year? This salad makes a light, sweet and tangy side. It looks like a lot of steps, but it really doesn’t take long at all!
And look at how pretty and colorful it is!
1 tsp. butter
2 tsp. honey
½ c. sliced almonds
2 Tbsp. fresh lemon juice
1 Tbsp. honey
2 tsp. dried ginger
¼ c. olive oil
1 tsp. poppy seeds
pinch of salt
pinch of freshly ground black pepper
For rest of salad:
4 c. mixed greens (spinach, arugula, etc.)
3 medium oranges, peeled and cut into eighths
½ c. pomegranate seeds
For the almonds:
1. Melt butter in a medium size, non-stick skillet over medium heat. Add honey and stir to combine.
2. Add the almonds and cook for 3-5 minutes, stirring frequently until almonds are golden brown.
3. Spray a piece of aluminum foil with non-stick cooking spray, and spread almonds out onto foil to cool.
For the dressing:
Mix dressing ingredients together.
For the salad:
Place greens in a large salad bowl. Top with orange slices and pomegranate seeds. Drizzle with dressing (you don’t need all of it) and sprinkle almonds over the top.