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Early Spring Salad + Cranberry Dressing

Bittersweet symphony ~ this salad reflects the spring vernal equinox when we celebrate fresh beginnings and experience the delicate balance of day and night, light and dark, bitter and sweet. 

 

Served with a blended cranberry & orange dressing, you can mix frozen + dried cranberries as you like and skip the oil if you want to make a lighter oil-free dressing; the pumpkin seeds in the salad will add healthy fats.

  • Serves6
  • Cooks in 0
  • Prep time 15 mins
  • Bitter Cleansing
  • Low Carb

    Low-Carb recipes have a low carbohydrate count.  No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Vitamin C

    Vitamin C rich foods help support a healthy immune system.  Vitamin C is necessary for cellular tissue growth, development and repair.   

  • Grain Free

    Recipes are grain free. No grain diet can help reduce inflammation in people with chronic auto-immune diseases. AIP, Paleo, whole 30 some Low FODMAP diets.

Ingredients

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Salad

  • 6 cups spring salad greens*
  • 3 cups radicchio | red cabbage - finely slice
  • 2 watermelon radishes - julienne
  • ½ cup parsley leaves
  • ⅓ cup dried cranberries
  • ⅓ cup pumpkin seeds
  • 1 apple - julienne - optional

Cranberry Dressing

  • ½ cup cranberries - frozen | fresh | juice*
  • ¼ cup orange juice | apple cider
  • 2 tbsp dried cranberries
  • 2 tbsp apple cider vinegar
  • 1 tsp sea salt + pepper
  • 2 tbsp olive oil | walnut oil - opt.

Method

Early Spring Salad + Cranberry Dressing

 

WASH all your salad + herbs—Peel watermelon radish.

 

SLICE radicchio thinly.  Julienne | matchstick watermelon radish + apple if using – see photo gallery boards.

 

TOSS all salad ingredients together well with a few teaspoons of salad dressing just before serving.

 

STORE salad un-dressing in the fridge in a glass container with a lid. 

 

Serving Ideas
drizzled with dressing
topped with Pan-seared Chicken Breast
top with grilled tofu or halloumi
top with aged cheddar cheese
with Beet & Herb Hummus or Pumpkin Hummus

 

Dressing

BLEND all dressing ingredients until smooth.  TASTE adjust salt + sweetness to taste.

Tips + Suggestions

SPRING SALAD GREENS = mesclun, baby spinach, baby kale, pea shoots, micro-greens.

 

DRESSING = Cranberries use frozen or fresh + dried.  SWAP cranberries for frozen raspberries + use dried cranberries or use cranberry juice. *SWAP orange juice for apple cider.

 

DRIED CRANBERRIES – read the label and try to buy apple juice or juice infused instead of refined sugar.

 

SWAP DRESSING for raspberry vinegar or Oil-Free Orange Vinaigrette.

 

SWAP WATERMELON RADISH –  for white or purple daikon, red or white radishes, hakurei salad turnips, kohlrabi, celery, fennel.

 

ADD carrots, yellow beetroot, kohlrabi, salad turnips, cucumber, apples – all julienned.

 

HERBS use chives, scallions, parsley, cilantro, wood sorrel, dandelion greens.

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