Colorful and Delicious Holiday Salad

Colorful and Delicious Holiday Salad Recipe

  • Cuisine: Italian
  • Course: Salad
  • Skill Level: Moderate
  • Makes:
  • Servings:
  • Prep Time: 20-25 minutes
  • Cook Time: 4 minutes

Nutritional Information

  • Calories: 335
  • Protein: 11
  • Fat: 25
  • Sodium: 366
  • Carbohydrates: 18
  • Fiber: 9
  • Sugar: 7
  • Cholesterol:

Ingredients

For Spiced Walnuts

  • 2 Tbsp: unsalted butter
  • 1 Cup: walnut pieces
  • 2 Tbsp: brown sugar
  • 1/2 tsp: ground cinnamon
  • 1/2 tsp: ground cumin
  • 1/4 tsp: salt

For Balsamic Dressing

  • 2-1/4 Tbsp: balsamic vinegar
  • 3/4 tsp: agave nectar or honey
  • 1/2 tsp: salt
  • 1/2 tsp: freshly ground pepper
  • 4-1/2 Tbsp: extra-virgin olive oil

For Salad

  • 4 oz: soft goat cheese, at room temperature
  • 2 tsp: finely chopped candied ginger
  • 5 to 6 oz: baby arugula or mixed baby greens
  • 3 heads: Belgian endive, finely sliced
  • 1 small head: radicchio, finely sliced
  • 2 small firm: Fuyu persimmons, finely sliced
  • 1 Cup: pomegranate seeds

Direcitons

To make Balsamic Dressing

  • In a small bowl, stir together the vinegar, agave nectar or honey, salt, and pepper until well blended.

To make Spiced Walnuts

  • Whisk in the olive oil until mixture has emulsified.
  • Line a baking sheet with parchment paper.
  • Melt the butter in a medium pan over medium-high heat. Add the walnuts and cook for 3 minutes, stirring constantly.
  • Add the sugar, spices, and salt and stir for 1 more minute.
  • Transfer the walnuts to the baking sheet, making sure the nuts are separated. Let cool for at least 15 minutes.

To make Salad

  • In a small bowl, combine the goat cheese and candied ginger.
  • Cover and place in the refrigerator for 30 minutes, or until ready to serve.
  • To assemble the salad, place the arugula or baby greens, endive, radicchio, persimmon pieces and pomegranate seeds in a medium bowl.
  • Pour the dressing over the top and gently toss until evenly coated.
  • Place the salad on individual plates and crumble the goat cheese and ginger evenly over each.
  • Top with spiced walnuts.

Anna Getty

Anna Getty is a mother of two, chef, environmental advocate, green living educator and the founder of Pregnancy Awareness Month. She has penned two books including I’m Dreaming of a Green Christmas and Anna Getty's Easy Green Organic.

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