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!
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.