Ingredients

• Ingredients Scale 1x2x3x 5 oz. leafy greens of choice (I used a spring mix) 1 cup cooked quinoa 3 tablespoons pomegranate seeds 3 tangerine or cuties (mandarins), slices 1 tablespoon red onion, finely diced 1 tablespoon fresh mint, chopped Orange-Ginger Dressing 1/2 cup cashews, soaked* (see notes) 1/4 cup water + more as needed juice of 1 orange 1 – 2 tablespoons apple cider vinegar, to taste 1 inch knob fresh ginger, chopped or grated 1/2 small clove garlic himalayan salt & pepper, to taste

Preparation

• Instructions Orange-Ginger Dressing: Place all ingredients into food processor/blender and process until creamy. For a thinner dressing add 1 tablespoon water at a time until desired consistency. Taste for flavor, add the other half of the garlic clove if needed. Makes about 3/4 cup. Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days. Salad: Peel the oranges, and slice width wise into 1/4 inch slices, or simply break them up into wedges. Serve individual salads with 1/3 of the leafy greens, 1/3 cup of cooked quinoa, 1 tablespoons pomegranate seeds, 1 teaspoon red onion, slices of 1 tangerine and chopped mint. Add a helping of dressing over top, mix together and enjoy!