Filled with roasted goodies and topped with brilliant pomegranate and crunchy maple walnuts, this salad is visually beautiful on your holiday table, but it's the taste that will have you returning for more. The slightly sweet Pomegranate Vinaigrette made with the Italian (Nudo) olive oil ties it all together.
1 package salad greens (we use about 3 cups from our local Farmer's Market including baby lettuces, spinach, frisee and arugula)
2-3 heads red California Endive
3/4 cup butternut squash, peeled, seeded and cut into small dice
3/4 cup beets, peeled and cut into small dice
1/2 cup diced yellow onion
1/4 tsp dried oregano
1-2 Tbs good quality olive oil (we LOVE Nudo)
sprinkle of flake salt (we like pink Himalayan)
1 small Asian pear, chopped or sliced (May sub apple)
1/3 cup pomegranate arils
Maple Glazed Walnuts (see recipe here)
Freshly ground pepper
Pomegranate Vinaigrette
2 Tbs good quality olive oil (we used our Nudo)
2 Tbs pure pomegranate juice
4 Tbs white balsamic vinegar
1/4 tsp good quality mustard (we use Maille )
Place cut butternut, beets and onions onto a baking sheet and drizzle with the olive oil. Toss to coat and sprinkle with the oregano and salt. Toss again.
Place the pan into the oven and roast until the vegetables are tender. About 15 minutes. (Time may vary depending on the size of your veggies... keep an eye, and give a few extra minutes if they are not tender at the 15 minute point, alternatively, check a bit early if your dice is very small). This may be done a day ahead of time.
While the veggies are roasting, prepare the salad greens. Place the greens into a large bowl. Slice the endive from the tip, adding the red leaves to the salad. Note, there is a thick core in the center of the endive, this may also be eaten, chop into smaller pieces, or alternatively use only the leaves (My family prefers the leaves).
Make the vinaigrette. Place all ingredients into a small bowl and whisk to combine. Set aside until ready to use.
When the veggies are tender and lightly browned, remove from the oven and allow to cool. (Note... we've also used the veggies warm from the oven in the salad, suit your preference in cooling.)
When cool, add the roasted veggies to the salad bowl along with the chopped Asian pear. Whisk the vinaigrette again and then drizzle salad with desired amount. Toss to coat and evenly distribute the veggies.
Top with pomegranate arils and maple walnuts, then freshly ground pepper if desired. Salt to taste.
Serve immediately.
Liv Life Note: The vegetables may be roasted a day ahead of time and chilled until ready to use, then the salad simply tossed together right before serving.
