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Jeweled Holiday Salad with California Endive, Roasted Beets and Butternut and a Pomegranate Vinaigrette Recipe

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Jeweled Holiday Salad with California Endive, Roasted Beets and Butternut and a Pomegranate Vinaigrette
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Ingredients

  • 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 )

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1725g
Calories 910  
Calories from Fat 443 49%
Total Fat 50.28g 63%
Saturated Fat 7.24g 29%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 403mg 17%
Potassium 4766mg 136%
Total Carbs 107.16g 29%
Dietary Fiber 42.0g 140%
Sugars 50.99g 34%
Protein 20.24g 32%
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