Winter Glow Salad with Pomegranate Citrus Vinaigrette

Wash and chop the romaine lettuce, then pat dry.

In a large bowl, gently toss together the chopped romaine lettuce, orange sections, pomegranate seeds, and chopped avocado.

In a large skillet, add the sliced almonds and granulated sugar. Heat over medium-high heat, stirring constantly, until the sugar melts and coats the almonds, about 3-4 minutes. Transfer the candied almonds to a sheet of parchment paper to cool and harden.

In a blender or food processor, combine the orange juice, orange zest, white wine vinegar, honey, salt, olive oil, black pepper, and cayenne pepper. Blend until smooth.

When ready to serve, toss the salad with the dressing, candied almonds, and crumbled feta cheese. Enjoy immediately.