Recipes

[Calibeach]

I'm going to have a green salad for Christmas dinner. Which of these 3 do you prefer. Other ideas?

Christmas Pomegranate Mixed Greens Salad

 

Ingredients

For the Pomegranate Vinaigrette:

• ½ cup pomegranate juice
• 2 tablespoons fresh orange juice
• 1 tbsp fresh lemon juice
• 2 tablespoon sugar
• ½ cup olive oil 
• Salt and pepper to taste

For the Salad:

• 6 cups mixed salad greens
• 1 cup goat cheese crumbled
• ½ cup pecans toasted
• ½ cup pomegranate seeds
• 1 bosc pear diced

Instructions

1. In a medium bowl, whisk together pomegranate juice, orange juice, lemon juice, and sugar.
2. Slowly drizzle in the olive oil while whisking until smooth and emulsified. Season with salt and pepper to taste. Set aside.
3. Spread the mixed greens on a large serving platter.
4. Top with crumbled goat cheese, toasted pecans, diced pear and pomegranate seeds for a festive look.
5. Pour the vinaigrette into a small serving bowl or drizzle lightly over the salad just before serving. Enjoy fresh!

[Calibeach]

Honey Crisp Salad

Ingredients

• 1 head Frisée lettuce chopped into bite-size pieces
• 2 cups wild arugula
• 1 cup candied walnuts or pecans
• 2 large Honeycrisp apples unpeeled, sliced into thin matchsticks
• ¼ cup blue cheese crumbled

Spiced Cider Vinaigrette:

• 4 tablespoons apple cider vinegar
• 2 ½ tablespoons honey
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ¼ cup olive oil

Instructions

1. Combine the vinaigrette ingredients in a mason jar with a lid and shake vigorously until the vinaigrette comes together.
2. Add the lettuce, arugula, candied walnuts, honey crisp apples and blue cheese to a bowl.
3. Serve with the dressing.

Notes

• Apples: Choose firm, crisp Honeycrisp apples for the best texture in your salad. If Honeycrisp apples aren’t available, Braeburn or Pink Lady apples make good substitutes.
• Cheese: Blue cheese adds a nice pungency, but if you’re not a fan, feta cheese or goat cheese are excellent alternatives that still offer a creamy contrast to the crisp apples.
• Walnuts: Toasting the candied walnuts briefly in a dry skillet can enhance their flavor, making them even more irresistible in the salad.
• Adjusting Dressing to Taste: If the dressing is too tangy or sweet for your liking, adjust the amount of honey or vinegar slightly until you get the balance just right.
• Make It a Meal: Add grilled chicken or roasted turkey to turn this side salad into a satisfying main dish.
• Seasonal Twists: In the fall, add dried cranberries and swap the walnuts for pecans to give the salad a seasonal twist.
• Alternative Dressings: If you want to mix things up, try a lemon poppy seed dressing or a balsamic reduction. Both offer a nice tang that complements the apples beautifully.

[Calibeach]

Roasted Beet Salad with Walnuts, Goat Cheese & Honey-Dijon Vinaigrette

Ingredients

For the Vinaigrette

• 2 tablespoons honey
• 1½ tablespoons Dijon mustard
• 3 tablespoons red wine vinegar
• 1½ tablespoons minced shallots
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup plus 2 tablespoons vegetable oil

For the Salad

• 10 ounces mixed greens
• About ½ lb vacuum-packed roasted beets, cut into wedges (see note)
• ½ cup walnuts, coarsely chopped
• 3 ounces goat cheese

Instructions

For the Vinaigrette

1. In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.

For the Salad

1. Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese. Serve immediately.
2. Note: If you'd like to roast your own beets, you'll need 1 bunch of medium beets (about 3). Preheat oven to 425°F and set an oven rack to the middle position. Wipe or scrub the beets clean, then trim stems down to one-inch (leave "tails" on). Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, then wrap foil around the beets to form a neat packet. Roast directly on a rack in the middle of the oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin, then cut into wedges.
3. Make-Ahead Instructions: The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let sit out at room temperature for about 30 minutes, and then shake to re-emulsify.

[MaverDaver]

Pomegranate

[JYWilliams]

Honey Crisp

[LdyBugz]

Yes to the first two, no to the beets!  

[rockygems123]

@Calibeach 

Honey Crisp gets my vote.  If doing pomegranate I'd exchange the goat for blue cheese but that's a personal preference.

They look delicious!

[Ainhisg]

Honey Crisp, but I would love all of them!

[catter70]

Honey crisp for me, too.

[QVCkitty1]

I vote Honey Crisp !  I love the apple and blue cheese combo.