Ah, November! The month when pumpkins turn into pie and salads are still expected to grace our lunch table. But hold onto your forks, folks! This ain't no ordinary salad - it’s an orange and date salad, destined to wow your taste buds.
Although this salad may sound like a starter or a side dish, it is actually a typical dessert from Morocco that is served after lunch but it doesn't matter if you prefer to eat it before or after the main menu.
As the crisp November air sets in, it’s the perfect time to refresh your palate with this delightful dish that not only brings a burst of colour to your lunch table but also packs a punch of flavour and nutrition.
Begin by sectioning fresh oranges and tossing them with sweet, chewy dates. Adding a handful of mixed salad leaves creates a lovely base. For texture, consider incorporating toasted almonds or walnuts, lending a delightful crunch. This salad can be served alone or paired with grilled chicken or quinoa for a heartier meal.
Embrace the seasonal shift with this refreshing salad that celebrates the citrus fruit’s peak while satisfying your cravings. Enjoy a daily dose of sunshine - even on a chilly November day!
Preparation Time: 10 minutes
Cooking Time: None
Serves: 2
Ingredients:
3 large thin skinned oranges, peeled and pith removed
juice of 1 lemon
1 teaspoon of sugar
pinch of salt
2 handful of fresh arugula
1 handful of fresh spinach leaves
50g fresh dates (weighed after they are stoned), chopped
25g blanched almonds
ground cinnamon
Instructions:
1. Cut out the orange flesh from between the segment membranes, retaining the juice.
2. Mix the retained orange juice with the lemon juice, sugar and salt.
3.
Tear the lettuce leaves into pieces and carefully toss with the
orange segments. Spoon into a bowl and pour over the dressing.
4. Scatter the dates and almonds over the salad and then sprinkle with a little ground cinnamon. Serve at once.