Winter Jewel Salad with Honey-roasted Shallot Vinaigrette

Maybe the holidays don't have to be a mad dash, stress-filled careen through the remaining days of the year. What if it’s simply fun? Fun, with an accent on simple. Here is a salad mixed with that spirit: a bright, healthy, and festive alternative to heavy, stress-inducing dishes typical of the season. This Winter Jewel Salad, so-called because of its scatter of pomegranate seeds that glisten like little rubies, is composed of mixed greens, citrus fruits, avocados, and gorgonzola--as delectable as it is pretty on the holiday dinner table! I serve it with a whip of honey-roasted shallot vinaigrette on the side.
By | December 07, 2015

Ingredients

Salad
  • 1/4 pound Arugula
  • 1/4 pound Baby Spinach
  • Citrus Fruits: 1 grapefruit, 3 tangerines, peeled and cut into slices Avocado, sliced
  • 1/2 pound sugar snap peas, (or asparagus spears) blanched and chilled
  • 2 ounces gorgonzola cheese, crumbled
  • 1 cup pomegranate seeds
Dressing
  • 1 large shallot, roasted
  • 3 tablespoons champagne vinegar
  • 1 tablespoon honey
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 12 tablespoons olive oil

Preparation

  1. Assemble salad ingredients in a large shallow (rather than deep) bowl–it is easier to compose the salad. Start with a foundation of greens, and then arrange the citrus, avocado, sugar snaps (or asparagus, cut into thirds) Add the gorgonzola crumbles. Finish with a generous spray of pomegranate seeds, which look like pretty jewels on the salad. Cover and chill until ready to serve.
  2. For the vinaigrette, halve or quarter the roasted shallot and place into the bowl of a food processor fitted with the steel blade. Add the remaining ingredients EXCEPT for the olive oil. Pulse until rough chopped and somewhat combined. Process, adding the olive oil, one tablespoon at a time. Makes one cup.

 

See more of Nancy's recipes on her blog, Good Food Matters

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Ingredients

Salad
  • 1/4 pound Arugula
  • 1/4 pound Baby Spinach
  • Citrus Fruits: 1 grapefruit, 3 tangerines, peeled and cut into slices Avocado, sliced
  • 1/2 pound sugar snap peas, (or asparagus spears) blanched and chilled
  • 2 ounces gorgonzola cheese, crumbled
  • 1 cup pomegranate seeds
Dressing
  • 1 large shallot, roasted
  • 3 tablespoons champagne vinegar
  • 1 tablespoon honey
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 12 tablespoons olive oil
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