Great Big Holiday Salad
The Great Big Holiday Salad is exactly what your holiday table needs! It’s colorful, flavorful, and it’s perfect to serve with just about any main course!
Calories: 368kcal
Ingredients
Candied Nuts:
- 1 tablespoon butter
- 1 cup walnuts
- ⅓ cup pumpkin seeds
- 1 tablespoons sugar
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- 1 tablespoon maple syrup
- 1 pinch kosher salt
Salad:
- 1 cup cooked wild rice blend see note
- 8 ounce baby arugula or other greens
- ½ cup pomegranate arils
- ½ cup shaved parmesan
Dressing:
- 2 tablespoons fresh orange juice or lemon
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced shallots
- 2 teaspoons dijon mustard
- 1 tablespoon maple syrup
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup olive oil
Instructions
- CANDIED NUTS: Line a plate or baking sheet with parchment paper; set aside for now. Melt the butter in a 10-inch skillet over medium heat. Once melted, add walnuts and pumpkin seeds and give them a toss. Allow the nuts to toast in the butter for 45-60 seconds. Then add the sugar, cayenne pepper, ground cinnamon and stir to combine.
- LET COOL: Once the sugar melts, add the maple syrup and stir until a tacky and thick layer forms over the nuts. Remove to a parchment-lined plate, sprinkle with kosher salt and allow them to cool to room temp before breaking into pieces.
- DRESSING: To make the dressing, combine all the ingredients in a mason jar with a tight fitting lid. Shake until the dressing combines. If the dressing separates, shake again before dressing the salad.
- ASSEMBLE: Place the arugula or other greens in a serving bowl or platter. Top with the wild rice, and pomegranate arils. Give the dressing another shake if needed and toss the salad with half the dressing, adding more as needed. Top wit the shaved parmesan and the candied nuts and serve.
Notes
- Wild Rice Blend: ⅓ cup dry wild rice blend typically yields roughly 1 cup cooked. You can also find frozen wild rice in most grocery stores these days. Just zap in the microwave and cool to room temp before using it in the salad.
- Make Ahead: Many components for this recipe can be prepped ahead of time. The dressing, prepping the pomegranate, and the candied nuts can all be made 1-3 days in advance. Store the prepared dressing and pomegranate in the fridge in separate airtight containers. The nuts can be kept at room temperature in an airtight container.
- Adding ingredients: Thinly sliced granny smith apples, grilled chicken, sliced pears, goat cheese, or feta cheese are all other ingredients/swaps you can make in this recipe. It's one of those recipes that pairs well with many different ingredients, so don't be afraid to use what you have.
Nutrition
Serving: 1g | Calories: 368kcal | Carbohydrates: 29g | Protein: 13g | Fat: 24g | Fiber: 6g | Sugar: 8g
