Christmas salad
Celebrate the holidays with this flavorful Christmas salad, bursting with fresh ingredients and vibrant colors. A perfect mix of sweet and savory flavors!
Ingredients:
- 1 cup pecan halves
- 1/4 teaspoon pumpkin pie spice
- Kosher salt and freshly ground black pepper
- 2 tablespoons honey
- 140g baby arugula
- 2 heads frisee, roughly chopped
- 1/2 head radicchio, thinly sliced
- 2 navel oranges
- 2 tablespoons champagne vinegar
- 2 tablespoons Dijon mustard
- 1/2 cup olive oil
- 1/2 cup pomegranate seeds
- 30g feta cheese, crumbled
Instructions:
- Prepare a plate by lining it with parchment paper. Combine pecans with pumpkin pie spice, 1/4 teaspoon salt, and some black pepper in a small bowl. Transfer the mixture to a small nonstick skillet and cook over medium heat, stirring occasionally, until the spices start to brown and release their aroma, for about 1 to 2 minutes. Pour in 1 tablespoon of honey and continue cooking, stirring continuously, until the honey caramelizes and coats the pecans well, for about 1 to 2 minutes. Transfer the pecans to the lined plate, ensuring they form a single layer without stacking. Let them cool completely for approximately 20 minutes.
- While the pecans are cooling, position a small bowl suitable for holding 1 cup of salad dressing in the middle of a large platter. Combine arugula, frisee, and radicchio in a large bowl. Arrange the mixed lettuce around the bowl on the platter in a circular shape resembling a wreath.
- Trim both ends of one orange and place it flat-side down on a cutting board. Using a paring knife, peel off the skin and white pith in segments, following the curve of the orange. Extract whole segments by cutting towards the center along a membrane. Then, cut along the adjacent membrane to release the segment. Place the segments in a small bowl. Squeeze the juice from the remaining membranes into a medium-sized bowl.
- Cut the remaining orange in half and extract the juice into the medium bowl (approximately 1/3 cup). Whisk in vinegar, Dijon mustard, remaining 1 tablespoon of honey, 1/4 teaspoon salt, and some black pepper. While whisking continuously, slowly incorporate the olive oil until the dressing is emulsified. Pour this dressing into the bowl placed at the center of the platter.
- When ready to serve, sprinkle the honey-glazed pecans, orange segments, pomegranate seeds, and feta cheese over the lettuce wreath.
Summary:
- Calories: 2161 kcal
- Fat: 189 g
- Protein: 25 g
- Carbs: 118 g
- Potassium: 2417 mg
- Magnesium: 299 mg