Since we’re in the height of the holiday season, our calendars filled with parties and treats and goodness galore, I’m seeking some balance as I plan out my meals, especially as I chart out my workday lunches. To counter all of the delicious holiday treats that I’m consuming (and loving), I’ve been guzzling green juice and noshing on lots of fresh salads, ensuring that I’m still absorbing loads of good nutrients. I’ve come up with a leafy concoction that mirrors a salad that Korena makes every year for the harvest, and, as a result, there are very few exact calculations for the amount of each ingredient required. So I’d just use however much of each item that fits your palette best. I love this salad because every bite is a little surprise – you may get a burst of tomato or creamy avocado, a bite of tangy cheese or wholesome quinoa, or a taste of tart cranberries or crunchy pecans. The vinaigrette I use with this salad is my very favorite because it’s so versatile, and it comes from a recipe in Bread & Wine (of course). It’s super basic yet hugely flavorful and it goes with everything (including last week’s White Bean Soup). Enjoy!
Ingredients for Salad:
- Mixed greens
- 1/4 ripe avocado
- Grape tomatoes, halved lengthwise
- Broccoli, chopped into small pieces
- 1/4 cup cooked quinoa
- Mediterranean feta cheese (regular feta will suffice but I love the added kick from the Mediterranean flavors – I use Président brand)
- Dried cranberries
- Pecan pieces (toasted if you have time!)
Ingredients for Vinaigrette:
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- Salt & pepper
- Mix all of the salad ingredients together. That’s it!
- For the vinaigrette, combine the ingredients in a jar (I use a rinsed out salsa jar – it works perfectly). Shake, shake, shake until you achieve your desired consistency. Add more oil, vinegar, mustard, salt, and pepper to taste.