Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine


Orange Dijon Vinaigrette (recipe, this page):


Working over large bowl to collect juice, peel oranges and, using small knife, loosen orange segments by sliding blade back and forth on each membrane; reserve orange segments. Reserve juice in bowl to make dressing.

Add Orange Dijon Vinaigrette to small bowl placed in centre of large, shallow salad dish. Arrange lettuce around bowl. Alternating 2 orange segments to 1 avocado slice, evenly top lettuce. Sprinkle with pomegranate seeds and pistachios. Sprinkle with cheese; season with sea salt and pepper.


Orange Dijon Vinaigrette In small bowl, whisk together 3 tbsp orange juice, 2 tbsp white wine vinegar, 1 tbsp each maple syrup and Dijon mustard, and 1 tsp finely grated orange zest. Season with salt and pepper. Whisking constantly, gradually incorporate 2/3 cup canola oil in thin stream. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week.) Makes about 3/4 cup.

Nutritional facts Per serving: about

  • Iron 1.3 mg
  • Fibre 6 g
  • Sodium 235 mg
  • Sugars 9 g
  • Protein 5 g
  • Calories 255
  • Total fat 19 g
  • Cholesterol 8 mg
  • Saturated fat 4 g
  • Total carbohydrate 17 g
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Lunch & Dinner

Orange, Avocado & Pomegranate Salad