Christmas Salad with Pomegranate Vinaigrette

The Christmas Salad with Pomegranate Vinaigrette is a vibrant, flavorful dish that combines roasted vegetables, fresh greens, and a sweet, tangy dressing. Its beautiful colors and textures make it a centerpiece-worthy addition to any holiday table. Packed with festive ingredients like candied walnuts, watermelon radish, and pomegranate seeds, this salad is a delightful balance of crunch, sweetness, and savory notes.

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Why You’ll Love This Recipe

• Bursting with Flavor: Sweet candied walnuts meet the tang of pomegranate vinaigrette and the earthiness of roasted mushrooms and beets.
• Visually Stunning: Perfectly sliced radishes, vibrant greens, and jewel-like pomegranate seeds create a dish as beautiful as it is delicious.
• Make-Ahead Friendly: Components can be prepared in advance, making it easy to assemble before serving.
• Versatile: Ideal as a starter, a side dish, or even a light main course.

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Preparation Phase & Tools

Essential Tools and Equipment

• Mixing Bowls: For whisking the vinaigrette and tossing the salad.
• Whisk: Essential for emulsifying the vinaigrette.
• Mandolin Slicer: Creates even, thin slices of radishes for a professional look.
• Sheet Pans: Used for roasting vegetables to bring out their natural sweetness.
• Foil or Parchment Paper: Simplifies cleanup and prevents sticking.
• Salad Bowl: For serving and showcasing the dish.

Importance of Each Tool

• Mandolin Slicer: Ensures uniform radish slices, which enhances both presentation and texture.
• Whisk: Helps emulsify the vinaigrette for a silky texture.
• Sheet Pans: Allow even roasting of vegetables for optimal flavor.

Preparation Tips

• Make Components Ahead: The vinaigrette and candied walnuts can be prepared a day or two in advance.
• Use Fresh Ingredients: Opt for fresh radishes, greens, and mushrooms for the best flavors.
• Roast Separately: Roast different vegetables on separate pans to ensure even cooking and prevent flavor mixing.

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Ingredients

Pomegranate Vinaigrette

• ¼ cup pomegranate juice
• 2 tbsp white wine vinegar
• 2 tbsp honey
• ½ cup vegetable or grapeseed oil
• ¼ cup olive oil
• Kosher salt, to taste
• ½ cup pomegranate seeds

Candied Walnuts

• ⅓ cup brown sugar
• ⅓ cup water
• ¼ tsp kosher salt
• ⅛ tsp cayenne pepper
• ½ lb halved walnuts (about 2 cups)

Christmas Salad

• ½ lb cremini mushrooms, stemmed and thinly sliced
• 4 large portobello mushrooms, stemmed
• 4 small red beets, peeled and quartered
• 4 small golden beets, peeled and quartered
• Olive oil, as needed
• Kosher salt, as needed
• 1 head radicchio, cored and thinly sliced
• 1 head frisee, cored and torn apart (discard any dark, outer leaves)
• 2–3 large handfuls of arugula
• 1 watermelon radish, peeled and thinly sliced on a mandolin
• 1 wedge blue cheese, crumbled
• Freshly cracked black pepper, as needed

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Step-by-Step Directions

Pomegranate Vinaigrette

1. In a mixing bowl, whisk together pomegranate juice, white wine vinegar, and honey until smooth.
2. Slowly drizzle in the vegetable oil and olive oil, whisking continuously to emulsify the mixture.
3. Add kosher salt to taste, adjusting the seasoning as needed.
4. Stir in pomegranate seeds for added texture. Refrigerate until ready to serve.

Candied Walnuts

1. Line a sheet pan with foil and lightly coat it with oil.
2. In a large sauté pan, combine brown sugar, water, salt, and cayenne pepper. Heat over high heat until the mixture boils.
3. Reduce heat to medium and simmer for 1-2 minutes until slightly thickened.
4. Add walnuts and stir to coat them evenly with the syrup.
5. Spread the walnuts onto the prepared sheet pan in a single layer. Sprinkle with a pinch of salt.
6. Allow walnuts to cool for 5 minutes, stirring gently to prevent sticking. Let cool completely.

Christmas Salad

1. Preheat oven to 425°F.
2. Toss cremini mushrooms, portobello mushrooms, and beets with a drizzle of olive oil. Season each with a pinch of salt.
3. Arrange the cremini mushrooms on a foil-lined sheet pan and roast for 8 minutes. Remove and set aside on a plate lined with paper towels.
4. Place portobello mushrooms and beets on a separate sheet pan. Roast for 15 minutes, then transfer the portobellos to a plate. Continue roasting the beets for an additional 10 minutes, or until tender.
5. Allow all vegetables to cool to room temperature.
6. In a large salad bowl, combine radicchio, frisee, arugula, and watermelon radish. Add the roasted vegetables.
7. Drizzle with the pomegranate vinaigrette and toss gently to coat. Taste and adjust seasoning with salt and freshly cracked black pepper.
8. Transfer the salad to a serving platter and garnish with candied walnuts and crumbled blue cheese.

Serving Suggestions

This salad works beautifully as:

• A Show-Stopping Starter: Serve in a decorative bowl to impress your guests at the holiday table.
• A Vibrant Side Dish: Pairs well with hearty mains like roasted turkey or glazed ham.
• A Light Main Course: Add some grilled chicken or roasted chickpeas for a protein-packed option.

Presentation Tips

• Use a large, shallow serving platter to display the colorful layers.
• Add a final sprinkle of pomegranate seeds and candied walnuts just before serving for added sparkle and crunch.
• Serve the vinaigrette on the side if you’re preparing in advance to prevent sogginess.

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Common Mistakes to Avoid & How to Perfect the Recipe

Common Mistakes

1. Overdressing the Salad: Too much vinaigrette can overpower the delicate greens.

• Solution: Add the vinaigrette gradually and toss lightly to coat.

1. Skipping the Cooling Step: Hot vegetables can wilt the greens.

• Solution: Let roasted vegetables cool completely before mixing them in.

1. Uneven Roasting: Mixing vegetables on the same sheet pan may result in uneven cooking.

• Solution: Roast different vegetables on separate pans.

1. Lack of Balance in Flavors: Without enough salt or acidity, the salad may taste flat.

• Solution: Taste and adjust seasoning at every step, including the vinaigrette.

Pro Tips

• For a crisp texture: Keep greens chilled until just before serving.
• For extra crunch: Toast the walnuts lightly before candying.
• For added sweetness: Use fresh orange segments as a garnish.

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Side Dish Recommendations

This festive salad pairs wonderfully with a variety of sides. Below are some perfect accompaniments to create a balanced holiday spread:

1. Garlic Mashed Potatoes

• Creamy and rich, these potatoes complement the tangy vinaigrette and earthy roasted vegetables.

2. Roasted Brussels Sprouts with Balsamic Glaze

• The caramelized flavors of Brussels sprouts enhance the sweetness of the pomegranate dressing.

3. Butternut Squash Soup

• A warm, velvety soup balances the crisp freshness of the salad.

4. Stuffed Mushrooms

• A small, savory appetizer that echoes the earthy mushroom flavors in the salad.

5. Cranberry Relish

• Tart cranberries complement the sweet and savory notes of the salad.

6. Honey-Glazed Carrots

• Sweet, roasted carrots harmonize with the candied walnuts.

7. Herb-Roasted Chicken

• A protein-packed main dish that pairs beautifully with the freshness of the salad.

8. Parmesan Green Beans

• These crunchy, cheesy green beans add another layer of texture to your holiday table.

Recipe Tips

Customization Ideas

• Make It Vegan: Swap the honey in the vinaigrette with maple syrup and omit the blue cheese.
• Change Up the Greens: Try adding baby spinach or kale for a heartier salad.
• Alternative Nuts: Use pecans or almonds in place of walnuts for a twist.
• Add Protein: Include grilled chicken, shrimp, or even roasted chickpeas for a complete meal.

Expert Advice

• Layered Assembly: For a visually stunning salad, layer the greens, roasted vegetables, and garnishes instead of mixing them in a bowl.
• Extra Crunch: Sprinkle roasted sunflower or pumpkin seeds for an additional crunchy texture.
• Boost Sweetness: Include fresh orange or pear slices for a hint of natural sweetness.

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Storage and Reheating

Storing the Components

• Pomegranate Vinaigrette:
• Store in a sealed container or jar in the refrigerator for up to 3 days. Shake well before using.
• Candied Walnuts:
• Keep in an airtight container at room temperature for up to 5 days. Avoid refrigeration to maintain crunch.
• Roasted Vegetables:
• Store in an airtight container in the refrigerator for up to 3 days.
• Salad Greens:
• Wrap in a damp paper towel and place in a resealable bag or container to keep them fresh for up to 2 days.

Reheating Roasted Vegetables

• Preheat the oven to 300°F.
• Spread vegetables on a baking sheet and warm for 5-7 minutes. Avoid overheating to retain texture.

Assembled Salad

• If pre-assembled, consume within 4-6 hours to ensure the greens remain fresh and crisp.

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FAQs

Can I prepare this salad ahead of time?

Yes! Prepare all components (vinaigrette, candied walnuts, and roasted vegetables) up to 1-2 days in advance. Assemble just before serving to keep the greens crisp.

What can I use instead of pomegranate seeds?

If pomegranate seeds are unavailable, try using dried cranberries, fresh raspberries, or diced strawberries as a substitute.

How can I keep the roasted beets from staining the other vegetables?

Roast red and golden beets separately. Toss them with greens right before serving to minimize staining.

Can I skip the candied walnuts?

Absolutely. If you prefer a simpler option, use plain toasted walnuts or pecans instead.

Is this recipe gluten-free?

Yes, the recipe is naturally gluten-free. Ensure that your blue cheese and other ingredients are certified gluten-free.

Can I use bottled pomegranate juice?

Yes, bottled pomegranate juice works perfectly. Look for unsweetened juice to control the sweetness of the vinaigrette.

What’s the best way to slice the watermelon radish?

A mandolin slicer is the best tool for thin, uniform slices, which enhance both texture and presentation.

How can I make the salad less bitter?

Radicchio and frisée can be naturally bitter. To balance this, use extra honey in the vinaigrette or add more sweet elements, like orange slices or dried fruit.

Can I use pre-packaged salad greens?

Yes, a mix of pre-washed baby greens can be a convenient alternative to radicchio and frisée.

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Conclusion

The Christmas Salad with Pomegranate Vinaigrette is a versatile, crowd-pleasing recipe that celebrates the season’s best flavors. Its combination of roasted vegetables, fresh greens, sweet candied walnuts, and tangy vinaigrette creates a harmony of textures and tastes. Perfect for entertaining or enhancing a holiday menu, this salad is sure to become a seasonal favorite.