A Festive Salad For The Season

Normally when I think of salads, I think of warm weather, lots of sunshine and lighter foods. However salads are eaten all year round, in all kinds of weather. You just have to make them heartier. Using heartier winter root vegetables is one of way doing so. 

I made a delicious, hearty fall/winter salad that was very festive and colorful to help us ring in the holiday season for our holiday party. It was both a feast for the eyes as well as the taste buds. Needless to say, it was a very popular holiday addition to our festive menu. It was a spinach salad with roasted beets and a pomegranate vinaigrette. It was colorful, delicious and very different.

Spinach and Roasted Beet Salad with Pomegranate Vinaigrette

8-10 oz fresh baby spinach, stems removed

1/4 red onion, sliced very thin

3 beets, peeled and diced

5 carrots, peeled and diced

1/4 cup roasted pepita seeds

1/4 cup pomegranate seeds

1/3 cup pomegranate juice

2 TBSP honey

1 TBSP Dijon mustard

2-3 TBSP white vinegar or Prosecco vinegar

1/3 cup olive oil + more for roasting the vegetables

2-3 tsp garlic

salt & black pepper to taste + more for roasting the vegetables

Preheat the oven to 425* F or 219* C.

Peel and dice the carrots and the beets. I used both golden beets and red beets to make the salad even more colorful and festive. You can use different color carrots as well. I even used a little white pumpkin in the mix, but this is optional. I had it and wanted to use it, so I did. Toss them in olive oil, salt and pepper, then spread them into a single layer on a baking sheet pan.

Roast the vegetables for about 20-25 minutes or until they are tender, turning them over at about the halfway point. Remove from the oven and allow to cool slightly before placing on the spinach.

Combine the honey, olive oil, Dijon mustard, pomegranate juice, white vinegar, garlic salt & pepper and mix well. 

Layer a bed of the baby spinach on your serving platter, then add the sliced onions, roasted vegetables, pepita seeds an pomegranate seeds. Add only as much dressing as needed, right before serving, so the spinach does not get over saturated with dressing and wilts. You want just enough to kick up the salad without it swimming in dressing or wilting.

Serve it on your holiday table and WOW your guests with this colorful, festive, delicious, hearty salad. I know you’re going to love this festive salad as much as I do.

Have a great day and make everyday great. Stay safe and stay well. ’Til next time.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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