Orange, Parsley & Sunflower Salad

We’re in the middle of fall and coming up to Thanksgiving weekend. It’s time to feast! However, this doesn’t inevitably mean feeling overstuffed and gluttonous. In fact, we can balance things out by including more well-prepared (not boring) veggies. This helps to promote fullness. For instance, this Orange Parsley and Sunflower Salad does just that! It packs freshness, flavour, and a fibre boost.

Are you planning your family’s Thanksgiving menu this year? Be sure to read my Top 3 Thanksgiving Dishes for inspiration. I share tips on menu planning and explain why I believe every feast needs two awesome salads. Furthermore, make your salad something that people are enthused about. To make this Orange, Parsley & Sunflower Salad extra alluring, we have punches of flavour (fresh herbs) and ingredients that add sweetness (oranges, raisins). Finally, there’s something savoury and crunchy (sunflower seeds).

Orange, Parsley & Sunflower Salad Recipe

• Serves: 4
• Prep Time: 10 minutes

Ingredients

• 4 cups of mixed spinach & arugula
• 1 orange, segmented (preferably seedless)
• ½ cup Italian Parsley, chopped
• 3 Tbsp unsalted sunflower seeds
• 3 Tbsp raisins (or cranraisins, especially for Thanksgiving)
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• Pinch of kosher salt if needed

Optional: Drizzle balsamic glaze on top of the orange and greens for an elegant finish.

Directions for Orange, Parsley & Sunflower Salad:

1. Firstly, in a large salad bowl, mix spinach and arugula.
2. Add in orange segments, parsley, raisins and sunflower seeds.
3. Drizzle oil and balsamic vinegar over salad and toppings.
4. Toss salad to combine ingredients. You want the greens to be coated lightly.
5. Finally, drizzle balsamic glaze on top.

I encourage you to think of Thanksgiving (or any eating occasion) as a time to celebrate food as nourishment. Moreover, consider how you feel in your body, mind, and soul. In addition, let’s all notice the flavours, textures, and aromas of the foods you enjoy this fall festive season. Above all, enjoying food helps bring mindfulness and gratitude to the food and entire eating experience.

Wishing you an enjoyable and delicious Thanksgiving!

Orange, Parsley & Sunflower Salad

Yield: 4

Prep Time: 10 minutes

Total Time: 10 minutes

This Orange, Parsley and Sunflower salad recipe packs freshness, flavour and a fibre boost!

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Ingredients

• 4 cups of mixed spinach & arugula
• 1 orange, segmented (preferably seedless)
• ½ cup Italian Parsley, chopped
• 3 Tbsp unsalted sunflower seeds
• 3 Tbsp raisins (or cranraisins, especially for Thanksgiving)
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• Pinch of Kosher salt if needed
• Optional: Drizzle balsamic glaze on top of the orange and greens for elegant finish.

Instructions

1. In a large salad bowl mix spinach and arugula. 
2. Add in orange segments, parsley, raisins and sunflower seeds.
3. Drizzle oil and balsamic vinegar over salad and toppings. 
4. Toss salad to combine ingredients. You want the greens to be coated lightly.
5. Drizzle balsamic glaze on top.