For the vinaigrette
3 tbsps extra virgin olive oil
2 tbsps lime juice
1 tbsp maple syrup
½ tsp ground cumin
Sea salt and freshly ground pepper

For the salad
2 oranges
½ pomegranate
½ cup julienned winter radish
½ cup peeled and julienned watermelon radish
½ medium red onion, thinly sliced
2 avocados, peeled, pitted and sliced into wedges
¼ cup toasted pine nuts

In a small bowl, whisk together the vinaigrette ingredients. Cut skin and pith from orange and slice crosswise into thin rounds.

Cut pomegranate in half. Hold one piece at a time, skin-side up, over a bowl.

Slap the skin with the back of a wooden spoon to easily remove seeds.

Add any pomegranate juice from bowl to vinaigrette and whisk to combine.

In a large bowl, combine the winter radish, watermelon radish, red onion and orange rounds.

Drizzle with all but one tablespoon vinaigrette and toss to coat and evenly distribute ingredients. Arrange on platter or individual plates.

Place avocados in small bowl and drizzle with remaining dressing.

Arrange on salad, top with pomegranate seeds and pine nuts and serve.