It’s a pretty rare occurrence when the sun shines over Pittsburgh during the winter months. Fortunately citrus season falls at the same time. The bright flavors in this citrus salad with basil vinaigrette by TABLE Magazine contributing editor Anna Franklin will add a little sunshine to your plate and rescue you from the winter blues. For more salads, check out our best salads of this past year.
Which Seeds Did We Use in Our Citrus Salad?
Though seed usually are in the ground, not on your plate, they have many health benefits and add a little bit of crunch to a salad mixture. This salad’s full seed roster is combination of pepitas, pomegranate seeds, hemp hearts, and sunflower seeds in it. Sometimes, salads rely too heavily on the spring mix, but this citrus salad with basil vinaigrette is balanced out by the burst of the pomegranate seeds. Seeds are great sources of healthy fats, vegetarian protein, fiber and antioxidant polyphenols.
Citrus and Seed Salad with Basil Vinaigrette
Description
Packed with health and flavor.
Ingredients
For the salad:
- 1 orange, segmented
- 1 grapefruit, segmented
- ½ cup pomegranate seeds
- ¼ cup sunflower seeds
- ¼ cup pepitas
- ¼ cup hemp hearts
- 4 cups spring mix, or your favorite lettuce
- ¼ cup red onion sliced thinly
For the vinaigrette:
- ¼ cup white balsamic vinegar
- ¼ extra virgin olive oil
- 1 cup fresh basil leaves
- 1 tbsp. Dijon mustard
- 1 tsp.honey
- Salt and pepper to taste
Instructions
- Add vinaigrette ingredients to a blender and mix on high until everything is smooth.
- Arrange salad ingredients on a large platter and drizzle with vinaigrette. Grilled chicken or salmon would be a great addition to this salaD!
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
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