Baby lettuce from Gotham Greens serve as the base for this winter salad. Orange segments and cranberries sing the sweetness of the season, while radicchio lends contrasting bitterness and texture. The crunch of pepitas also provides extra nutrition.
The real star here, though, is the yogurt dressing. Rich yet bright, it brings a hint of coconut and sweetness that is balanced with acidity and herbaceousness, as well as a savory undercurrent courtesy of shallot.
The dressing makes more than you’ll need for this relatively small dish, even considering my taste for a heavily-dressed salad. That being said, the salad recipes easily doubles for a larger gathering or to serve as a lighter main course or lunch.
Winter Salad with Lemon-Yogurt Dressing
1/2 cup Anita’s coconut yogurt
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon finely chopped shallot
1/4 cup fresh parsley leaves, finely chopped
1/2 teaspoon maple syrup
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
4 cups baby Romaine (I used Gotham Greens)
1 cup roughly chopped radicchio
1 orange, segmented
3 tablespoons dried cranberries
3-4 tablespoons pepitas
Recipe yields enough salad for 2-4 people
In a small bowl, whisk together the coconut yogurt, lemon juice, lemon zest, shallot, parsley, maple syrup, salt, pepper, and olive oil until combined.
Add to a large bowl the Romaine lettuce, radicchio, orange segments, and dried cranberries. Drizzle with about half of the salad dressing and toss to combine. Serve immediately, garnished with pepitas.