• 1 pack of mixed greens / baby spinach
  • 3 to 4 ClemenGold fruit, peeled, segmented and tossed with a little olive oil
  • 2 avocados, halved and sliced
  • 1/4 cup red onion, sliced vertically
  • 1/2 cup pomegranate arils
  • ½ cup sliced almonds, toasted in a pan



  • 1/4 cup olive oil
  • 2 tbsp. red wine vinegar
  • 2 tbsp. honey
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried mustard
  • a pinch of cayenne



  1. In a small jar combine the olive oil, red wine vinegar, honey, koshersalt, black pepper, onion powder, garlic powder, mustard and cayenne. Whisk or shake to combine.
  2. In a large bowl toss the salad greens and onion with 1 tablespoon of the dressing.
  3. Plate up the salad and top with ClemenGold segments, pomegranate arils, almonds and nestle the avocados along the side before drizzling with a little more of the dressing. Season with a little bit of salt to cut the sweetness before serving.

Recipe adapted from Simply Scratch: Mandarin Orange Salad Poppy Seed Vinaigrette