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Pomegranate Orange Pecan Thanksgiving Salad


  • Author: Liz Madsen
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6 generous side salads 1x

Description

Need a healthy alternative for Thanksgiving? My Pomegranate Orange Pecan Thanksgiving Salad will give you the taste of the holidays with none of the guilt! Vegan,  Oil-free, Gluten free


Ingredients

Scale

Salad

  • 5 oz baby greens
  • 1 medium pomegranate
  • 4 clementines (or roughly 2 cups chopped oranges)
  • 2 medium carrots, peeled into ribbons
  • 1/2 cup pecans, roughly chopped

Dressing

  • 6 tablespoons tahini
  • 2 teaspoons white wine vinegar
  • 1 tablespoon maple syrup
  • Juice of 1 lemon
  • 1/2 to 1 teaspoon spicy brown mustard, to taste (or dijon mustard)
  • Water to thin

Instructions

  1. Separate seeds from pomegranate, using above method if you like. Discard pomegranate shell (compost if you're able).
  2. Peel your carrots into ribbons. Save leftover parts of carrot for snacking, broth-making, or compost if you're able.
  3. Toss together greens, pomegranate seeds, oranges, carrot ribbons, and pecans.
  4. Mix the dressing with a whisk, adding water as needed until desired consistency. I personally like it to resemble pancake batter.
  5. Pour dressing over salad and serve immediately. If making ahead, reserve the dressing until ready to serve.
  • Category: Salad, Entree
  • Cuisine: Vegan, Salad

Nutrition

  • Serving Size: 1 salad
  • Calories: 219

Keywords: vegan, plant-based, oil-free, gluten free, vegan salad