Pomegranate Holiday Salad Recipes

HOLIDAY SALAD

Steps:

• In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisks thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside.
• Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat.
• In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately.

CHRISTMAS POMEGRANATE SALAD

Steps:

• Toss leafy greens, pomegranate seeds, blue cheese, and walnuts together in a medium-sized salad bowl. Add cranberry vinaigrette just before serving.

POMEGRANATE HOLIDAY SALAD

Steps:

• Toss the arugula, walnuts, fennel, orange segments, pomegranate seeds and onions together in a large bowl.
• Whisk together the Dijon, vinegar and orange juice in a small bowl. Whisk in the oil. Season with salt and pepper.
• Drizzle the salad with the dressing to taste. Garnish with fennel fronds and serve immediately.

HOLIDAY POMEGRANATE, PEAR, AND GRAPE SALAD WITH CANDIED PECANS

Steps:

• Make candied pecans.
• In a large bowl, toss together the pomegranate seeds, grapes, red onion, and the blue cheese.
• Divide torn lettuce leaves among 8 salad plates, and top each salad with the fruit mixture.
• Halve and core pears and cut into 1/2-inch slices-- put a pear half, skin side up, in the center of each salad.
• Arrange candied pecans around the pears.
• Just before serving, heat balsamic vinegar, olive oil, and brown sugar in a small saucepan over medium heat, cooking and stirring until brown sugar dissolves. Off the heat, and season to taste with salt and pepper.
• Drizzle warm dressing over each salad, sprinkle with orange zest, and serve right away.

POMEGRANATE SPLASH SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the vinaigrette ingredients. Serve with salad.

HOLIDAY SALAD - GIADA DE LAURENTIIS

Steps:

• Juice the 2 lemons into a small boil, then add salt, pepper, olive oil, and balsamic (optional, Giada's recipe didn't include it but my version does, how much you use depends on the grade/strength of your balsamic) and whisk together to make the dressing; set aside.
• Get a large, decorative serving bowl and put the prepared endive, apple, and avocado into it.
• Squeeze the juice from the additional 1/2 lemon over the endive, apple, and avocado and toss well- this will keep them from turning brown.
• Add the cheese, cranberries, pomegranate seeds (if using), and corn.
• Just before serving, whisk the dressing again then pour it over the salad and toss to coat.