Christmas Salad with oranges & Pomegranate


Christmas Salad with oranges & Pomegranate
A fantastic festive salad for the holidays or for that matter; anytime. Tossed with a tangy citrus dressing that will have your guests asking for the recipe.
Recipe type: Salad
Serves: 6 servings
  • For the salad
  • 3 Cups Brussels sprouts, finely shredded
  • 3 Cups Kale, finely shredded
  • ¾ Cup Pomegranate*
  • ¾ cup mandarin orange slices (if canned drained)
  • ½ Cup Chopped Almonds, (pecans or walnuts) toasted*
  • 3 Slices Cooked Bacon, crumbled
  • ¼ Cup Parmesan Cheese, finely grated
  • For the dressing
  • 1 Orange, zested and juiced
  • 1 Lemon, zested and juiced
  • 1 Teaspoon Dijon Mustard
  • 2 Teaspoon Honey
  • 1 Clove Garlic, smashed
  • Kosher Salt and Freshly Ground Black Pepper
  • ¼ Cup Extra Virgin Olive Oil
  1. In a large bowl combine the Brussels sprouts, kale, pomegranate seeds, mandarin orange slices, nuts, bacon, and cheese; toss well.
  2. In a mini food processor or blender combine the orange and lemon juice, zest, mustard, honey, garlic clove, salt, and pepper and oil pulse to combine. Toss the salad with the dressing and top with more cheese if desired.
*Promegrante seeds can be found in a container in some grocery stores. If you can’t find them, just buy 1 pomegranates and seed them yourself. Here’s how; cut the pomegranate in half and then place it into a large bowl of water. Gently hold the pomegranate (cut side down) and push the top of the fruit to release the membranes. Use your fingers to push the seeds from the membranes. The seeds will fall to the bottom and the little pieces of membrane will float to the top – you can skim them off and then drain the water and you’ll have your seeds!
*To toast the nuts: Heat a small sauté pan over medium-low heat and add the chopped nuts. Toast, stirring occasionally for 5 minutes – keep a close eye on them, they will burn quickly. They will be lightly golden brown and fragrant when they are done.
Can be made in advance: just keep the dressing and the salad separate until you're ready to serve


Cider-Glazed Root Vegetables with Pomegranate and Cilantro

Cider-Glazed Root Vegetables with Pomegranate and Cilantro
Caramelized vegetables with a lightly sweetened glaze. The ruby red pomegranate seeds and chopped fresh cilantro added an additional flavor boost.
Serves: 8
  • 4 tablespoons unsalted butter
  • 1 pound carrots, peeled and cut into ½-inch pieces
  • 12 ounces parsnips, peeled and cut into ¾-inch pieces
  • 12 ounces turnips, peeled and cut into ¾-inch pieces
  • 3 shallots, peeled and halved
  • 2½ cups hard cider
  • 3 tablespoons sugar
  • Salt and pepper
  • 1 Granny Smith apple, cored, halved, and cut into ½-inch pieces
  • ¼ cup pomegranate seeds
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons cider vinegar
  1. Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add carrots, parsnips, turnips, and shallots and cook until lightly browned, about 5 minutes. Add cider, sugar, 1½ teaspoons salt, and remaining 3 tablespoons butter and bring to boil. Reduce heat to medium-low, cover, and cook until vegetables are just tender, 7 to 10 minutes, stirring occasionally.
  2. Uncover, increase heat to medium, and cook until vegetables are fully tender, about 13 minutes, stirring occasionally. Stir in apple and continue to cook until cider is syrupy and apple is just tender, about 2 minutes longer. Off heat, stir in pomegranate seeds, cilantro, and vinegar. Season with salt and pepper to taste. Transfer to serving dish and pour any remaining glaze over vegetables. Serve.
If you prefer to use an equal amount of non-alcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.
You could also leave out the pomegranate seeds and substitute 2 tbsp fresh tarragon for the cilantro.©2012 Website by