Winter Detox Salad
Winter has arrived although here in Georgia the temperature has been hovering around 70 degrees. Trust me, I am not complaining, flip-flops in the winter is great with me!
Now that the holidays are over, my body is telling me to get back on track. I might have indulged in too many Christmas cookies and a little too much cheese during all of the festivities. Eating so much heavy and rich food has me feeling a bit sluggish. It also doesn’t help that I have been neglecting my fruits and veggies. Not to worry because today I am sharing a winter detox salad that is packed with color, texture and nutrients.
One thing I LOVE about the winter is the fresh citrus fruit that is available in stores. Blood oranges are one of my very favorites with their beautiful deep red color and sweet, juicy flavor. They are great to use in different recipes but I especially enjoy them in salads. Blood oranges are the star of this winter detox salad providing a delicious sweetness. If you can’t find blood oranges, Cara Cara oranges would be a great substitute.
This salad is a satisfying meal on its own or as a side dish. It is filled with protein and fiber rich quinoa, sweet blood oranges, pomegranate arils, crunchy cabbage, parsley and kale. You can also add diced chicken, salmon or beans to provide a little more protein. The salad is tossed with a light blood orange vinaigrette that provides just the right amount of dressing.
Even my husband who is not a big salad guy, loves this winter detox salad. I have been making it at the beginning of the week and packing it for his lunch. The salad will last for up to four days in the refrigerator. I hope this fresh, bright salad will help you feel energized through the winter months.
You might also enjoy this BLT Salad.
Winter Detox Salad
A bright, fresh winter salad packed with color, texture and nutrients! It’s a satisfying meal on its own or as a side dish.
- 2 cups cooked quinoa
- 1 cup pomegranate arils
- 2 cups chopped baby kale
- 1/4 cup chopped parsley
- 2 blood oranges peeled and cut into 1/2 inch pieces
- 1/3 cup blood orange juice
- 1/3 cup olive oil
- 1/8 cup vinegar
- 1/8 teaspoon salt and pepper
- In a large bowl, toss together quinoa, pomegranate arils, kale, parsley and oranges.
- In a small bowl or jar, whisk together orange juice, olive oil, vinegar and salt and pepper. Pour over salad and toss to coat.