So, the season of cheer is here!….and this year, instead of the same old same old, I’m going to try out a few newfangled things and see how they work!…and I’m going to get this festive ball rolling with a brand new salad I’ve invented just for the purpose…
This salad looks great on the plate, tastes amazing, and has enough red & green going on that it works really well for Christmas. Serve perhaps during a Christmas tea, or as a festive starter – either way, this one will be sure to please!!
Christmas Jewels Salad of Goat Cheese, Heirloom Red Spinach and Roasted Pumpkin Seeds (serves 4-6)
(for the salad)
8 cups Heirloom Red Spinach
- 4-6 Tbsp Pomegranate seeds
- 2 oz goats cheese (cut in to ½’ rounds)
(For the roasted pumpkin seeds)
- 1 ½ cups raw pumpkin seeds
- 2 Tbsp olive oil
- ½ tsp kosher salt
- 2 Tbsp sugar
(for the vinaigrette)
- 4 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp maple syrup
- ½ tsp kosher salt
- ¼ tsp freshly ground pepper
How to make it
Preheat oven to 300 degrees F. Toss pumpkin seeds in olive oil and place in a single layer on a baking sheet. Sprinkle over kosher salt and sugar. Bake for 18-20 minutes and stir at least twice during baking process. (check after the first 10 minutes and again in 15 minutes time). Allow to cool.
- Combine vinaigrette ingredients in a mason jar with a sealed lid and shake to combine.
- In a large bowl combine arugula, pomegranate seeds and 2/3 rd’s of the pumpkin seeds and toss gently with about half of the vinaigrette.
- To serve place slice of goats cheese in the center of serving plate. Place greens on top of the goat’s cheese. Sprinkle with a few extra pumpkin seeds and a little more vinaigrette on the side.
Enjoy!…and lots more Christmas recipes to follow – love this season!
Judie, the Irish foodie
The Shamrock and Peach 