Ingredients

The following ingredients have 6 Servings
  • ⅓ cup walnut halves
  • 1 cup fresh orange juice
  • ½ cup cranberries, fresh or frozen
  • 6-7 Medjool dates, pitted
  • Pinch cayenne pepper
  • Sea salt
  • 1 head romaine lettuce, chopped
  • ½ head radicchio, chopped
  • ½ cup fresh pomegranate seeds
  • ½ cup parsley leaves, loosely packed

Instruction

  • Preheat the oven to 250°F. Roast the walnuts on a baking sheet for 15 to 20 minutes, until they turn lightly brown. Remove and break into small bits.
  • To make the salad dressing, combine the orange juice, cranberries, and dates in a blender, and blend until smooth.
  • Pour the dressing into a shallow pan and bring to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, until the liquid thickens a bit and reduces by about a third. Add the cayenne, and season with salt to taste. Set aside to cool.
  • In a large bowl, combine the romaine, radicchio, pomegranate seeds, and parsley. Toss with some of the oil-free dressing (taste first; you may not want to use all of it).
  • Sprinkle with walnuts right before serving.