Spinach and Orange Festive Seasonal Salad

The summer season is ending, but winter markets are opening across Illinois. November markets offer salad greens, honey, onions and other seasonal produce, as well as meat, poultry, eggs, bread, sweets, dairy, cheese and ready-to-eat or packaged foods. Winter markets are a great way to continue supporting local producers and artisans.  

This recipe features oranges. While oranges aren’t local, this is the best time of year for flavorful citrus. Try this salad during the holidays to add vibrant color and a crisp, refreshing taste to your Thanksgiving menu. Farro, a wheat-based ancient grain rich in fiber and plant protein, is highly nutritious and typically available in grocery stores. This recipe is vegan but not gluten-free. 

For a list of winter farmers markets, visit ilfma.org/find-a-market.

SPINACH AND ORANGE
FESTIVE SEASONAL SALAD

For the Salad

2 oranges, peeled and cut lengthwise

1 purple onion, sliced

5 oz fresh spinach or other winter greens

2 Tbsp dried cherries or cranberries

½ cup cooked whole-grain farro 

Make a trip to the farmers market or farm stand for the freshest seasonal products. Cook farro according to package directions and let cool. Remove stems from greens, wash and pat dry. A salad spinner is recommended. Prepare oranges and onion. 

For the Dressing

4 Tbsp fresh-squeezed orange juice

4 Tbsp olive oil 

4 Tbsp white wine vinegar

¹⁄₈ tsp cayenne powder, optional

Kosher salt and pepper, to taste

Combine all dressing ingredients in a jar with a lid. Shake until well blended and set aside. Assemble salad.

Janie Maxwell, MS, RDN, is the executive director of the Illinois Farmers Market Association (ILFMA). ILFMA supports local food and food systems by giving Illinois farmers markets and producers access to resources, education and connections to grow healthier and economically vibrant communities. For more information, visit ilfma.org.