Meatless Monday Recipe: Antioxidant Orchard Salad

Photography by: Johnny Miller
Go meatless once a week for your health & the environment.
Meatless Monday Recipe: Antioxidant Orchard Salad

Ingredients

1 ounce walnuts
1⁄4 teaspoon agave nectar
Pinch of kosher salt
3 ounces mixed baby greens
2 ounces grapes, halved
1 ounce celery, shaved
1 ounce red onion, shaved
2 ounces English cucumber, diced
1⁄4 cup fresh strawberries, sliced
1⁄4 cup fresh blueberries
1 ounce dried cranberries
1 teaspoon fresh mint leaves, chopped
2 teaspoons pomegranate juice
2 teaspoons lemon juice
11⁄2 tablespoons olive oil

Nutrition Facts

Serves 1. Per serving: 533.5 calories, 33 g fat (4 g saturated fat), 0 mg cholesterol, 10 g protein, 64 g carbohydrates, 9 g fiber, 82 mg sodium

Directions

For agave-roasted walnuts: Toss blanched walnuts in agave nectar and a pinch of kosher salt. Bake at 300°F, turning to cook evenly, until the nuts caramelize (about 15 minutes).

For salad: Combine all ingredients and toss with pomegranate juice, lemon juice and olive oil. Serve immediately.