A sweet and bright citrus salad, perfect for the winter time with a creamy lemon tahini dressing!
Happy weekend! I’m popping in quickly today to share a winter citrus quinoa salad that has been a staple for me the past few weeks. In an effort to keep with my intentions for the year, I wanted to find a salad that is filling, easy to throw together and hearty enough that I won’t be hangrily tearing through the cupboards for a snack in an hour. Mixing in a handful of pre-cooked quinoa and drizzling over a creamy lemon tahini dressing that even a tahini hater like me can love all seem to do the trick. A lot of other salads seem to lack or have something I don’t love in them (like mushrooms or not enough crunchy components), but this salad toes that savory/sweet line and tosses it all together in one hearty bowl.
Like I mentioned above, I’m still not quite a fan of straight up tahini, but when it’s mixed with something else, like a whole lot of lemon juice, I can 100% get behind its talents in a dressing. If you are not adverse to the tahini taste as I am, feel free to cut down on the lemon juice, as it is pretty strong for a salad dressing. I love tossing in a batch of roasted tofu to this salad too, to cut through all the sweet and citrus going on in this salad. Also, if you haven’t learned out to seed your own pomegranates, do it! I had been buying seeds that were already taken out of the fruit, but when I found out how easy it is to do it yourself, I’ve been buying the fruits whole. It ends up being a lot cheaper and you tend to get a lot more seeds out of them than you would otherwise.
Hope you are having a happy weekend! I’m visiting my best friend this weekend and plans include lots of eating, showering her soon-to-be-baby with love, and enjoying the unseasonably warm weather before it gives way to cold temperatures again. Needless to say, I’ll be making a big batch of this quinoa citrus salad when I get back home to get myself back on track!
Winter Quinoa Citrus Salad with Creamy Lemon Tahini Dressing
- 2 cups mixed greens
- 1 cup cooked quinoa
- 1 tablespoon ground flaxseed
- 1 orange segmented
- 1 cup pomegranate seeds
- Juice and zest of 1 lemon
- 1 tablespoon tahini
- 1/4 teaspoon garlic powder
- Freshly cracked black pepper
- Pinch of fine grain sea salt
Toss together salad ingredients in a large bowl, set aside.
To make the dressing, whisk together the lemon zest and juice, tahini, garlic powder, pepper and salt. Season to taste.
Assemble the salad and serve immediately.