Winter Fruit Salad with Seed Dressing
A vibrant medley of seasonal fruits topped with a unique seed dressing for a refreshing and nutritious dish perfect for any winter occasion.
Ingrédients
For the salad
- 2 cups mixed seasonal fruits (oranges, apples, pomegranates, kiwi) Use a variety of seasonal fruits for the best flavor.
- 1/4 cup pumpkin seeds Optional: can be substituted with nuts or omitted.
- 1/4 cup sunflower seeds Optional: can be substituted with nuts or omitted.
For the dressing
- 2 tablespoons honey For a vegan option, substitute with maple syrup.
- 2 tablespoons olive oil Extra virgin olive oil works best.
- 1 whole juice of lemon Fresh lemon juice enhances flavor.
- to taste salt Adjust to personal taste.
Instructions
Preparation
- Wash all your seasonal fruits thoroughly and chop them into bite-sized pieces.
Toasting the seeds
- In a small pan over medium heat, toast the pumpkin and sunflower seeds for about 3-5 minutes.
Making the dressing
- In a separate bowl, combine honey, olive oil, lemon juice, and a pinch of salt. Whisk until well blended.
Combining the salad
- In a large bowl, gently combine the chopped fruits until mixed well.
Final steps
- Pour the dressing over the fruit mixture and gently toss to coat.
- Sprinkle the toasted seeds over the top.
- For best flavor, let the salad chill in the refrigerator for about 30 minutes before serving.
Serving
- Transfer the salad to a serving dish and enjoy fresh or served on a bed of greens.
Notes
Store in an airtight container in the refrigerator and consume within 2 days. Avoid freezing to maintain texture. Add a pinch of cinnamon or fresh mint leaves for garnish if desired.