I love it when the pomegranates and persimmons come into season. So beautiful and festive. Here is one of my favorite holiday salads. Don’t worry if you don’t have all the ingredients, just use what you have, make it yours.I have also added roasted beets, pickled red onions, spiced nuts, broccoli or cauliflower florets, and shredded carrots.
In that vein, you could also add chicken, shrimp, or deviled eggs for a full meal deal.
- 3 cups baby greens
- 2 radishes, sliced thin
- 2 baby bell peppers, red, yellow, or orange, sliced thin. You can also just use ¼ of a regular size bell pepper.
- ½ avocado, sliced
- ¼ cup pomegranate seeds
- ½ ripe persimmon, peeled and cut into pieces
- ¼ cup blue or goat cheese, crumbled (optional)
- Balsamic vinaigrette – recipe below
In a bowl toss the baby greens with vinaigrette. Plate the greens on 2 plates, layer on the vegetables and fruits, doing the fruit last, making it pretty, and then add the cheese. Drizzle with a bit more dressing if desired. Enjoy all the compliments.
Balsamic Vinaigrette
- 1/3 cup good balsamic vinegar
- ½ cup olive or avocado oil
- 1 tsp Dijon mustard
Combine in a small covered glass container and shake well to blend. Always dress your greens before plating, add additional ingredients on top for a visually pleasing appearance and then drizzle with additional dressing if needed.
Holiday Salad
Ingredients
- 3 cups baby greens
- 2 radishes sliced thin
- 2 baby bell peppers red, yellow, or orange, sliced thin. You can also just use ¼ of a regular size bell pepper.
- ½ avocado sliced
- ¼ cup pomegranate seeds
- ½ ripe persimmon peeled and cut into pieces
- ¼ cup blue or goat cheese crumbled (optional)
- Balsamic vinaigrette
Instructions
-
In a bowl toss the baby greens with vinaigrette. Plate the greens on 2 plates, layer on the vegetables and fruits, doing the fruit last, making it pretty, and then add the cheese. Drizzle with a bit more dressing if desired. Enjoy all the compliments.
Balsamic Vinaigrette
Ingredients
- 1/3 cup good balsamic vinegar
- ½ cup olive or avocado oil
- 1 tsp Dijon mustard
Instructions
-
Combine in a small covered glass container and shake well to blend. Always dress your greens before plating, add additional ingredients on top for a visually pleasing appearance and then drizzle with additional dressing if needed.