Autumn Harvest Main Dish Salad
Servings Prep Time
2-3people 15minutes
Servings Prep Time
2-3people 15minutes
  1. Make the dressing: Crush or mince the garlic, sprinkle with salt, and let sit for 5 minutes in a large salad bowl while you assemble the other ingredients. Add lemon juice and cider vinegar to the garlic.
  2. Cut the top and bottom peel (at the “poles”) off a navel orange. Set the orange flat side down on a cutting board. With a sharp knife with a curved blade (like a boning knife), cut the peel vertically off the orange. Hold the orange in one hand over a bowl. Carefully make a v-cut around each section of orange, leaving the membranes behind, and catching the juice in the bowl. Set the orange sections aside.
  3. Whisk yogurt and olive oil into vinegar/garlic mixture. Add reserved orange juice to taste, keeping in mind the consistency of dressing you prefer; the more juice you add, the thinner the dressing. Taste and add salt and pepper to your liking. Add the raisins to the mixture.
  4. Prep all vegetables: Remove the kernels from the ear of corn, julienne the jicama, shred the carrots and cabbage, and pull the leaves off the herbs. Add vegetables to the dressing and toss. Alternatively, if you want to serve the salad later, layer the vegetables: dressing, cabbage/carrots, corn/jicama/herbs.
  5. At serving time, top each plate with chicken or other protein and orange slices, and sprinkle with hemp hearts.

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