2 Serves
25 Mins
Prepare the greens by tearing or cutting them into bite-sized pieces and placing them into a large mixing bowl.
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Vitamin K
108 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
106 µg / 400 µgCalcium
159 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
255 mg / 420 mgPhosphorus
543 mg / 1,250 mgPotassium
1115 mg / 4,700 mgSodium
138 mg / 2,300 mgZinc
6 mg / 11 mgCopper
2 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
19 g / 28 gSugar
15 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Peel the oranges and cut them into small segments. Place the orange pieces into a dry frying pan over medium heat and sprinkle with ground cumin, salt, and pepper.
Sauté the orange pieces for approximately five minutes until they soften and release their natural juices, then remove them from the pan and add them to the bowl with the greens.
In the same frying pan, toast the cashews over medium heat for 3 to 5 minutes, stirring frequently until they are fragrant and lightly golden.
Remove the toasted cashews from the heat and toss them into the bowl with the greens and roasted oranges. Serve immediately.
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