We teamed up with our friends at Mavuno Harvest to create this tasty and easy-to-make salad, featuring their sustainably harvested and delicious dates and our light and fluffy Greens! Fonio Pilaf. It’s brimming with ingredients that pack flavor and texture, like toasted pecans and salty goat cheese crumbles. We used oranges twice in this recipe: first, supremed (get ready to flex those knife skills!), and then again in the citrusy vinaigrette. We can’t get enough of this salty-sweet salad, and know you’ll crave it, too!
20 Min Prep
20 Min Cook
by: Yolele
Ingredients
- SALAD
- 1 1 cup cooked and cooled Yolélé Greens! Fonio Pilaf
- 1 bag (9oz) Italian salad mix (romaine, radicchio)
- 1 cup Mavuno Harvest Organic Dates, roughly chopped
- 1 cup toasted pecans
- ½ cup crumbled goat cheese
- 2 medium-sized oranges, peeled and supremed
- DRESSING
- 1 orange, juiced (about ¼ cup)
- ¾ cup olive oil
- 1 teaspoon apple cider vinegar
- Kosher salt + pepper
Preparation
-
Step 1
Add all of the salad ingredients into a large bowl and set aside.
-
Step 2
In a medium bowl, add orange juice and slowly pour in 3 tablespoons of the olive oil while vigorously whisking to emulsify the juice and oil. Continue to whisk and slowly add the remaining oil in batches until it is well incorporated. Add apple cider vinegar and season with salt and pepper to taste.
-
Step 3
Add half of the dressing to your salad and toss the ingredients together well. Serve the salad cold and with the additional dressing on the side if needed. Enjoy!
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In this Recipe...
Greens Fonio Pilaf
Regular price$7
Vibrant dark leafy greens are a regular feature in West African dishes. This fonio pilaf pairs nutrient-rich moringa with a bright and herbaceous blend of leeks, scallions, and parsley. Serve with big salads, seafood, or mixed into a veggie burger.
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