I’ve told you, oh, about eleventy billion time how much I love salad with fruit and cheese. Well, just because the cold weather is here doesn’t mean I stop eating my salads, especially for lunch. I just switch up what I put in them. While in the summer, you’ll find lots of berries and cherries and watermelon in my bowl, in the winter, it is more about the citrus fruits and apples.
As I was looking back on the photos of this salad, I was thinking about the Foods From Chile dinner I enjoyed so much. Part of the reason we have some of these fruits available this time of year is because we get them from the Southern Hemisphere. While I would love to always eat locally, being from the Northeast, I would be pretty limited in fruit availability this time of year.
Come November and December, supermarkets seem to be stocked with clementines and pomegranates. Pomegranates can be a bit of work, but the sweet/tart/crunch they add has made them my latest obsession. Avocados are also fairly abundant, and add a filling richness to this salad. Some salty feta is the perfect counterpoint, as I think avocado is always a little better with some salt. Now to add to the seasonality, I used some of my Cranberry Balsamic Dressing, but any balsamic vinaigrette or even a raspberry vinaigrette would be delicious. Or even just a simple splash of vinegar and olive oil.
What are your favorite fruits this time of year?
- Mixed baby greens
- 1 clementine, separated into segments and halved
- half of an avocado, chopped
- seeds from half of a pomegranate
- about ¼ c feta cheese
- Cranberry Balsamic Dressing or other balsamic vinaigrette, raspberry vinaigrette, or just some olive oil and vinegar
- Place your mixed greens on a plate.
- Top with the clementine, avocado, pomegranate seeds, and feta.
- Drizzle with the dressing.