Description
Christmas Salad with Pomegranate Vinaigrette
A festive blend perfect for the holiday season! This vibrant salad combines roasted mushrooms, beets, and a mix of lettuces with sweet candied walnuts, tangy blue cheese, and a bright pomegranate vinaigrette. Each bite bursts with flavors – sweet, salty, nutty, and earthy. It’s a delightful addition to your Christmas table, guaranteed to impress your guests!
¼ cup pomegranate juice
2 tbsp white wine vinegar
2 tbsp honey
½ cup vegetable oil
¼ cup olive oil
Salt, to taste
½ cup pomegranate seeds
½ lb mushrooms, thinly sliced
4 small red & golden beets, quartered
1 head radicchio, sliced
Arugula, frisee
Candied walnuts
Blue cheese, crumbled
Directions:
1. Whisk together the vinaigrette ingredients.
2. Roast veggies & let cool.
3. Combine all ingredients & toss with vinaigrette.
Prep Time: 40 min
Kcal: 300/serving
Step-by-Step Guide
1. Make the Vinaigrette: In a small bowl, vigorously whisk together the pomegranate juice, white wine vinegar, and honey until the honey dissolves. While whisking continuously, slowly drizzle in the vegetable and olive oils to create an emulsified, slightly thickened dressing. Season with salt to taste. Stir in the pomegranate seeds and set aside.
2. Roast the Vegetables: Preheat your oven to 400°F (200°C). On a parchment-lined baking sheet, toss the quartered beets with a little olive oil and salt. Roast for 25-30 minutes until tender. On a separate sheet, toss the sliced mushrooms with oil and salt. Add them to the oven for the final 15-20 minutes of the beet’s cooking time, until golden. Let all roasted veggies cool completely.
3. Assemble the Salad: In a large serving bowl, combine the sliced radicchio, arugula, and frisee. Scatter the cooled roasted beets and mushrooms over the greens. Top generously with candied walnuts and crumbled blue cheese.
4. Serve: Just before serving, give the vinaigrette another whisk and drizzle it over the salad. Toss gently to coat all ingredients evenly, being careful not to crush the delicate components.
Serving Suggestions
This salad is a stunning centerpiece for a holiday buffet. Serve it in a large, shallow bowl to showcase its vibrant colors. For individual plating, use tongs to create elegant mounds on chilled salad plates. It pairs beautifully with roasted meats like prime rib or herb-crusted pork loin. For a lighter festive meal, serve it alongside a creamy soup, such as butternut squash or mushroom.
How-to Summary
Create the sweet-tart pomegranate vinaigrette by whisking juice, vinegar, honey, and oils. Separately roast beets and mushrooms until tender and let cool. In a large bowl, combine bitter lettuces (radicchio, arugula, frisee) with the cooled veggies, candied walnuts, and blue cheese. Toss with the dressing just before serving for maximum freshness and crunch.
Frequently Asked Questions
Can I make any parts of this salad ahead of time? Absolutely. The vinaigrette (without seeds) can be made 2-3 days ahead and stored in the fridge. The beets and mushrooms can be roasted 1 day ahead. Store components separately and assemble just before serving.
What can I use instead of blue cheese? Goat cheese or feta are excellent substitutes for a different tangy profile. For a dairy-free option, omit the cheese or use a vegan alternative.
My vinaigrette won’t emulsify/thicken. What did I do wrong? Ensure you are adding the oil in a very slow, steady stream while whisking constantly. Using room temperature ingredients also helps. If it separates, simply whisk again before using.
Can I use pre-cooked beets? Yes, vacuum-packed cooked beets are a great time-saver. Pat them dry and quarter them. Since they are already soft, you do not need to roast them.
How do I candy walnuts at home? Toast walnuts in a dry skillet. Add 2 tbsp sugar and a pinch of salt, stirring constantly over medium heat until the sugar melts and coats the nuts. Immediately transfer to parchment to cool.
Common Mistakes to Avoid
- Tossing the salad too early: Adding the vinaigrette more than 10-15 minutes before serving will wilt the delicate greens and soften the walnuts.
- Using warm roasted vegetables: Adding hot beets or mushrooms will wilt the lettuce. Ensure they are cooled to room temperature.
- Over-dressing: Start with half the dressing, toss, then add more as needed. You can always add more, but you can’t take it away.
- Storing the assembled salad: Leftovers will become soggy. Store components separately if you plan to have leftovers.
Conclusion
This Christmas Salad with Pomegranate Vinaigrette is more than a side dish; it’s a celebration of texture and flavor on a plate. The combination of earthy roasted vegetables, crisp bitter greens, sweet nuts, tangy cheese, and vibrant dressing creates a truly memorable holiday experience. By following the steps to prepare components ahead and assembling at the last minute, you can deliver a show-stopping salad that is as beautiful as it is delicious, leaving your guests thoroughly impressed.