Cruciferous Salad with Asian Sesame Dressing

Crunchy and hardy vegetables get tossed in a savory and sweet Asian dressing.

Honey Orange Dressing:
1/4 cup extra virgin olive oil
1 tablespoon orange juice
1 teaspoon orange zest
1 tablespoon honey
1/4 teaspoon nutmeg
1 teaspoon cumin
salt and pepper to taste

Salad:
1/4 cup minced red onion
1 cup diced apples (I used Fuji)
1 cup roasted sweet potatoes (I seasoned mine with cinnamon and tossed it with coconut oil)
1 cup cooked farro
1/2 cup pomegranate seeds
2 cups of baby spinach

View the full recipe at The Adventures of MJ and Hungryman →