Citrus Salad with Maple Candied Walnuts and Orange-Dijon Dressing
Source link
Yields: 4
Instructions
.
Ingredients
Use the buttons to send items to pantry, shopping, or a custom list.
Log in to save ingredients to your pantry or shopping lists.
-
butter Notes: 1 tablespoon
-
halved walnuts Notes: 1 cup
-
Pure maple syrup Notes: 1/4 cup
-
Pinch kosher salt
-
Pinch Chipotle chile powder
-
large blood oranges Notes: 2, (or Cara Cara oranges, peeled, seeded, and cut into bite-size segments)
-
med ruby red grapefruit Notes: 2, , peeled, seeded, and cut into bite-size segments
-
thinly sliced fennel) Notes: 1 cup, (one small bulb
-
torn kale leaves Notes: 2 cups, , small pieces
-
Olive oil Notes: 1 teaspoon, for massaging kale
-
Feta cheese -- for garnish
-
Pomegranate seeds or dried cranberries Notes: for garnish
-
avocado oil Notes: 1/4 cup
-
apple cider vinegar Notes: 2 tablespoons
-
orange zest) Notes: 1 teaspoon, (from the orange in the salad, is fine
-
orange juice) Notes: 2 tablespoons, (try capturing the juice from segmenting the citrus
-
minced fresh parsley Notes: 2 teaspoons
-
honey Notes: 1 tablespoon
-
Dijon mustard Notes: 1 teaspoon
-
sea salt Notes: 1/2 teaspoon
-
Freshly ground pepper Notes: 1/4 teaspoon
-
hot sauce Notes: 1 dash
-
Parchment paper