January Salad (Pomegranate Vinaigrette)

There are plenty of fruits and vegetables that are in season during the winter months. This colourful January salad incorporates segmented oranges, pomegranate arils and baby kale. It’s topped with walnut halves that contain healthy omega-3 fats and protein.

Oranges pack a serious punch of vitamin C, pomegranates are full of antioxidants and baby kale is rich in vitamins A and K. This nutritious dish will help boost your immune system as we enter into the peak of flu season.

Not only is this salad suitable for individuals on a low-FODMAP diet (see recipe notes for details), but it’s also gluten-free, soy-free and refined sugar-free!

january salad (pomegranate vinaigrette)

Pomegranate Vinaigrette

This January salad goes well with a drizzle of homemade pomegranate vinaigrette. I used Maison Orphée organic extra-virgin olive oil and apple cider vinegar. The sweetness of the vinaigrette, orange slices and arils complements the earthy kale and walnuts.

Feel free to sprinkle some shelled hemp seeds over this salad to add more plant-based protein and iron.


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January Salad (Pomegranate Vinaigrette) Yum
This colourful January salad incorporates segmented oranges, pomegranate arils, baby kale and walnut halves. It goes well with a drizzle of homemade pomegranate vinaigrette. Not only is the salad suitable for individuals on a low-FODMAP diet (see recipe notes about the vinaigrette), but it's also gluten-free, soy-free and refined sugar-free.
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Author Courtney Tyler
Prep Time 10 minutes
Cook Time 0 minutes
Servings
2 salads
Ingredients
Salad
Pomegranate Vinaigrette
Author Courtney Tyler
Prep Time 10 minutes
Cook Time 0 minutes
Servings
2 salads
Ingredients
Salad
Pomegranate Vinaigrette
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Mix the vinaigrette:
  1. Whisk together the pomegranate juice, olive oil and apple cider vinegar in a small bowl. Season to taste with sea salt.
Assemble the salad:
  1. Divide the baby kale between 2 large bowls. Top each salad with half of the segmented orange slices, 1/4 cup of walnut halves, 3 Tbsp of pomegranate arils and 1 Tbsp of shelled hemp seeds (optional).
  2. Drizzle each salad with some of the pomegranate vinaigrette to taste. (Note: if you have extra vinaigrette, it can be stored in the fridge for a couple days)
Recipe Notes
  • This salad is low in FODMAPs at a serving size of 1 salad (not including the pomegranate vinaigrette). Up to 1/4 cup of pomegranate seeds are low in FODMAPs. However, with regards to the vinaigrette, pomegranate juice has not officially been tested for a low-FODMAP serving size. Therefore, you will have to test your individual tolerance level for this pomegranate vinaigrette. As an alternative, you could dress this salad with extra-virgin olive oil and apple cider vinegar.
    • Also, hemp seeds have not officially been tested for their FODMAP content, so you should omit them if you're on a low-FODMAP diet.
  • This recipe is gluten-free, soy-free and refined sugar-free!
  • You can use roasted walnut halves, if you prefer.
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