Eat this colorful salad inspired by the fruits of my pomegranate tree harvested at the beginning of an autumn sunset. It is fall and pomegranates and figs are in season. Both are high in fiber and deliver on plenty of vitamins and disease fighting phytochemicals. They add a lot of exotic excitement to any salad. The addition of the Hail Merry Rosemary Pecans insures just the right amount of healthy raw plant oils to Feed Your Body Royally.
Radicchio Salad with Figs & Pomegranates
1 radicchio, washed and torn into small pieces
1 small curly endive lettuce, washed and torn into small pieces
2 navel oranges (medium size), peeled and cut into segments
1/2 small red onion, thinly sliced into rings
8 small fresh figs, quartered
1 tablespoon extra virgin olive oil
1 tablespoon Bragg Apple Cider Vinegar
1/8 teaspoon ground cinnamon
2 tablespoons fresh orange juice
1 teaspoon finely minced fresh ginger
Sea salt and fresh ground pepper to taste
2 pomegranates, sliced and seeds scooped out
- In salad bowl, place radicchio, endive, orange segments, onion and figs.
- In small food processor or bowl, combine oil, vinegar, cinnamon, orange juice and ginger. Season to taste with salt and pepper.
- Pour vinaigrette over salad and toss lightly. Top with pomegranates and pecans. Serve immediately.