Winter Poppyseed Salad
A clean and colorful way to get in your veggies while keeping it festive for the holidays.
This is one of my favorite salads. There’s a slight sweetness from the dates and poppyseed dressing, and tartness from the pomegranate seeds. The toasted pine nuts give it a perfect crunch and the veggies keep it fresh and light. It’s great as a side salad or add some protein such as chicken to make it a meal. You could make your own dressing for this, but I decided to shortcut it with a store-bought dressing, which is a clean and healthy brand.
- 2 cup Mixed Greens
- 1/4 cup Cucumbers, sliced thin
- 1/4 cup Cherry Tomatoes, halved
- 1/3 cup Carrots, shaved
- 2 tbsp Pomegranate Seeds
- 2 Medjool Dates, chopped
- 1 tbsp Toasted Pine Nuts
- 1 1/2 tbsp Poppyseed Dressing (I like Tessemae’s brand)
1. Prepare the cucumbers, cherry tomatoes, carrots, and dates and set aside.
2. In a small pan on medium heat, add the pine nuts to toast. Stir frequently until the pine nuts become slightly browned.
3. Add the mixed greens and poppyseed dressing to a mixing bowl and toss to coat.
4. Transfer greens to a bowl, and add on the cucumbers, cherry tomatoes, carrots, dates, pomegranate seeds, and toasted pine nuts.