Festive Winter Salad Food

BIG FESTIVE SALAD

Steps:

• For the candied nuts: In a nonstick skillet over medium-high heat, toast the pistachios and hazelnuts until fragrant, 4 to 5 minutes. Add the brown sugar, salt, vanilla and 1 tablespoon water directly to the pan with the nuts and stir to coat them. Cook until the sugar has dissolved, about 1 additional minute. Transfer to a parchment-lined baking sheet and allow to cool, 12 to 15 minutes.
• For the dressing: Combine the olive oil, vinegar, maple syrup, mustard, salt and pepper in a mason jar. Secure the lid and shake to combine. Set aside.
• For the salad: Spread the arugula, kale and spinach over a large round platter, leaving space in the center of the platter (it should look like a holiday wreath). Top the greens with the radicchio. Arrange the mandarin segments over the greens. Sprinkle with the pomegranate seeds, cranberries, blueberries and cooled candied nuts.
• Lastly, sprinkle with the Parmesan, creating the look of snow. Shake the dressing one more time and pour it into a serving bowl. Place the bowl in the center of the platter and serve.

CONTEST-WINNING FESTIVE TOSSED SALAD

Steps:

• For dressing, place first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Add poppy seeds; pulse just until combined. , To serve, place remaining ingredients in a large bowl. Toss with dressing.

FESTIVE WINTER FRUIT SALAD

Steps:

• Combine grapefruits, oranges, kiwifruits, apples, and pineapple in a large bowl. Mix in pomegranate seeds. Zest and juice lime over the salad. Sprinkle mint on top; mix once more. Refrigerate for at least 1 hour.

FESTIVE WINTER SALAD WITH WALNUTS AND APPLES

Steps:

• Combine salad, apples, walnuts and gorgonzola.
• In a separate bowl, combine oil and vinegar and pour over the salad.
• Add salt and pepper to taste then toss.
• Serve immediately.

FESTIVE WINTER SALAD

Steps:

• Combine the vinegar, oil, honey, salt and pepper in a medium bowl, and whisk to combine. Taste for seasoning, and add more salt or pepper if needed.
• Place half of the lettuce on each of two salad plates.
• Scatter the pomegranate seeds, pistachios, and cheese over each plate.
• Drizzle with the dressing, and serve immediately.
• Note: dressing can be made ahead, but will probably separate while sitting and need to be mixed again before serving.

FESTIVE RED SALAD

Steps:

• Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
• Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
• Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.