Christmas Jewels Salad – a new twist for the season!

Christmas jewel salad-4

 

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.

  1. Combine vinaigrette ingredients in a mason jar with a sealed lid and shake to combine.
  2. 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.
  3. 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

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