Winter Salad with Bitter Greens & Dried Fruits
Here is one of those ‘Cooking By The Seat Of Your Pants’ recipes we love to make. It will/should change every time you make it, depending on what’s available and what you are in the mood for. The ingredient list provided below are just suggestions, so no quantities are listed. A Pomegranate Vinaigrette recipe is included because pomegranatess are added to this salad version. Feel free to substitute any type of berry or fruit that suits your fancy. This recipe almost begs for accompaniments to add some extra creamy and salty or savory notes. You might think about spiced nuts, roasted pumpkin seeds, some Gorgonzola, blue, or feta cheese, some pickled beets or onions, etc.
Ingredients
- Any or all: baby spinach arugula, baby kale, radicchio, mixed spring greens
- Cucumbers - peeled only if necessary
- Scallions slivered on the bias
- Peppers red, green, yellow, orange or purple, cut into matchsticks or rounds
- Green beans raw or steamed cut on the bias
- Beets fresh or roasted. If fresh, grated, peeled and cubed, or thinly sliced
- Radishes
- Kohlrabi shredded or finely chopped
- Raspberries pomegranates, or other fresh fruit
- Some fresh sliced citrus: blood oranges cara cara oranges, etc.
- Grated or slivered carrot
- Roasted delicata squash circles or butternut squash, cubed and roasted until tender
- POMEGRANATE VINAIGRETTE
- • 1 cup extra-virgin olive oil
- • 3 tablespoons pomegranate balsamic vinegar
- • 1 heaping tablespoon blackberry jam or other berry jam
- • Salt and pepper to taste
Instructions
- FOR THE SALAD
- Wash, cut, and otherwise prepare all of the vegetables, fruit, and herbs as you would like. Arrange on platter. Add accompaniments and drizzle with Pomegranate Vinaigrette right before serving.
- FOR THE DRESSING
- In blender, combine balsamic vinegar, jam, salt and pepper. Puree until smooth. Gradually add olive oil while machine is running until emulsified.