Date + Mandarin Salad is the salad for every season. There is something warm and comforting about this salad. And yes I know I’ve used warm and comforting and salad in the same sentence but it is absolutely true. It also brings a lightness and freshness that you expect from a salad.
Using cumin in the dressing and warming it is the game changer for this Date + Mandarin Salad. Yep a warm date dressing….!
I will often find myself wanting something that comforts the soul in the warmer months but it can get so hot here in Australia my usual dishes that provide that comfort aren’t the best. The opposite is true in Winter. Sometimes you just want something light but the typical salads just don’t appeal. The solution…. this Date + Mandarin Salad!
I have used goats cheese in this salad as I find many of my clients, particularly those with PMS (read the article here for more information) have underlying inflammation that is made worse through eating cow’s dairy. If you don’t have underlying inflammation then you can swap this for a soft feta cheese.
This salad is really nice for those that may be suffering with PMS or underlying inflammation. Mandarins are a lovely source of vitamin C and walnuts a great source of omega-3’s both which help the immune system decrease inflammation.
What Do I Need?
- 4 cups of Mixed Lettuce Leaves
- 5 Mandarins
- 100g of Goats Cheese (or soft Feta)
- 1/3 cup of Walnuts, roughly chopped
- 2 tablespoons of Sunflower Seeds
- 2 teaspoons of Cumin
- 1/4 cup of Dates, chopped
- 1/4 cup of Extra Virgin Olive Oil (EVOO)
Let’s Do This!
1.To make the dressing juice 2 of the mandarins and place in a glass bowl with the dates and EVOO. Put this into the microwave for 20-30 seconds to soften the dates. Using a fork press the dates against the side of the bowl and mix into the warm oil + mandarin with the cumin.
2. Place one cup of leaves onto each plate.
3.Peel and section the remaining 3 mandarins and cut each segment in half. Evenly divide the mandarin over the four plates.
4. Divide the goats cheese evenly between the four plates and crumble over.
5. Spoon over the dressing and top with walnuts and sunflower seeds.
This recipe serves 4 people.
It is gluten free and lactose free and vegetarian.