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Ingredients
For the salad:- 8 cups mixed greens
- 2 cups chopped purple cabbage
- 2 cara cara oranges, peeled with a knife and sliced into rounds
- 1 cup thinly shaved fennel
- ½ cup pomegranate arils
- 2 cups croutons, recipe follows
- ½ cup crumbled feta cheese
For the croutons:
- 1 loaf sourdough bread (about 12-16 ounces), cut into 1-inch cubes
- ¼ cup avocado oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon pepper
For the dressing:
- ½ cup avocado oil
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 clove garlic, minced
- 2 tablespoons whole grain mustard
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground turmeric
Instructions
1. Preheat the oven to 375 degrees. Line a sheet pan with parchment.2. To the sheet pan, spread the bread out into an even layer. Drizzle with avocado oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss to coat evenly.
3. Bake for 15-20 minutes until golden, stirring halfway through. Let cool.
4. While the croutons cook, whisk together all of the dressing ingredients. Set aside.
5. In a large bowl, combine the mixed greens, radicchio, persimmons, fennel, pomegranate, croutons and feta. Drizzle with the dressing and toss to combine. Garnish with more croutons, feta and pomegranate arils.
