Winter Jeweled Salad Recipes
WINTER JEWELED SALAD
Bursting with flavors of sunshine, clementine, pomegranate arils, roasted beets and greens come together with a tangy citrus balsamic vinaigrette. A delicious winter salad. GF + Vegan Option
Provided by Traci York | Vanilla And Bean
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 400F. Place beets in 1/2" water, cover and roast for 40-50 minutes or until fork- tender. Place the pecans in a baking dish and toast in the same oven as beets for about 8 minutes (watch this. Nuts go from toasted to burnt quickly!).
- While the beets are roasting, make the dressing and chop the pecans, once cooled.
- Once the beets are out of the oven, allow to cool until they can be handled. Cut the stem and tail off. There are two ways to approach beet peeling. I use a vegetable peeler and gently remove the skin. Some simply slip the skins off. Your choice. Once the skins are removed, slice the beets into discs or cut into matchsticks.
- In a small bowl whisk the orange juice, balsamic vinegar, olive oil, shallot, mustard and salt together until an emulsion is formed. Taste and adjust ingredients as needed.
- For a composed salad, use a shallow serving bowl or platter. Spread the greens in the serving dish. Drizzle the salad dressing, a few tablespoons at a time to taste, over the entire salad right before serving as the dressing will wilt the greens over time. Toss well. Evenly distribute the beets, arils, and orange pieces over the salad. Sprinkle the green onions, chopped pecans and optional goat cheese over the top. Serve immediately.
Nutrition Facts : Calories 398 kcal, Carbohydrate 35 g, Protein 10 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 9 mg, Sodium 205 mg, Fiber 10 g, Sugar 25 g, ServingSize 1 serving
12 BEST WINTER SALAD RECIPES: BUTTERNUT SQUASH SALAD & MORE
This Butternut Squash Salad is irresistibly fresh, featuring apple and a citrusy orange vinaigrette. Perfect for fall and winter!
Provided by Sonja Overhiser
Categories Side dish
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Make the Roasted Butternut Squash, following the instructions in that recipe. (We suggest making this portion in advance; store the roasted squash refrigerated until ready to use and bring to room temperature before serving.)
- In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (Store leftovers refrigerated and bring to room temperature before serving.)
- Add greens to a platter or individual salad plates, and top with the roasted squash, diced apple, cranberries, cheese crumbles, and chopped pecans. Drizzle with the desired amount of dressing (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).
Nutrition Facts : Calories 398 calories, Sugar 17.9 g, Sodium 284.2 mg, Fat 34 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 24.9 g, Fiber 3 g, Protein 3.3 g, Cholesterol 8.3 mg
PERFECT WINTER SALAD
This is my most-requested salad recipe. Serve it as a side salad along with your holiday meal, or enjoy it for lunch the next day with cubed turkey or chicken on top. -DeNae Shewmake, Burnsville, Minnesota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix first 5 ingredients; gradually whisk in oil until blended. Refrigerate, covered, until serving., To serve, place remaining ingredients in a large bowl; toss with dressing.
Nutrition Facts : Calories 235 calories, Fat 18g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 47mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
JEWELED FRUIT SALAD
This fresh fruit salad is a mixture of vibrant colors and delightful flavor. The creamy yogurt dressing is a luscious complement. -Pam Lancaster, Willis, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the yogurt, orange juice, mayonnaise and orange zest. In a large serving bowl, combine the fruit. Serve with dressing.
Nutrition Facts : Calories 84 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein.
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