Holiday Wreath Salad Recipe

Name: Holiday Wreath Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: POMEGRANATE DRESSING; 6 tablespoons fresh or bottled pomegranate juice; 2 tablespoons raspberry white-wine vinegar; 1 tablespoon coarsely chopped shallots; 1 tablespoon honey; 1 cup extra virgin olive oil; Kosher salt; Freshly ground black pepper; SALAD; 1/2 head romaine lettuce, cut into bite-sized pieces; 1/2 head red leaf lettuce, torn into bite-sized pieces; 1/2 pound smoked chicken or turkey breast, cut into bite-sized pieces; 1 Granny Smith apple, diced; 1/4 cup dried, sweetened cranberries or dried cherries; 4 ounces blue cheese, preferably Rogue Creamery Oregon Blue or Oregonzola, crumbled; 1/2 cup hazelnuts, toasted and chopped; 1 small red bell pepper, finely diced; 2 tablespoons fresh pomegranate seeds, optional; Red cherry tomatoes, for garnish; Fresh rosemary sprigs, for garnish

Servings: persons

POMEGRANATE DRESSING
6 tablespoons fresh or bottled pomegranate juice
2 tablespoons raspberry white-wine vinegar
1 tablespoon coarsely chopped shallots
1 tablespoon honey
1 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper
SALAD
1/2 head romaine lettuce, cut into bite-sized pieces
1/2 head red leaf lettuce, torn into bite-sized pieces
1/2 pound smoked chicken or turkey breast, cut into bite-sized pieces
1 Granny Smith apple, diced
1/4 cup dried, sweetened cranberries or dried cherries
4 ounces blue cheese, preferably Rogue Creamery Oregon Blue or Oregonzola, crumbled
1/2 cup hazelnuts, toasted and chopped
1 small red bell pepper, finely diced
2 tablespoons fresh pomegranate seeds, optional
Red cherry tomatoes, for garnish
Fresh rosemary sprigs, for garnish

1
1. To make the salad dressing: Place the pomegranate juice, raspberry vinegar, shallots and honey in a food processor or blender. Pulse with two or three short bursts until the shallot is finely chopped.
2
2. While the machine is running, slowly drizzle in the olive oil until the dressing becomes thick and smooth (emulsified). Season to taste with salt and pepper.
3
3. In a large mixing bowl, gently mix the lettuces with the chicken, apples and cranberries. Toss gently with the desired amount of dressing (there will be leftover dressing for another use).
4
4. Place a small glass in the center of a large dinner plate. Carefully place the salad around the glass in the shape of a wreath, stacking it as high as possible, while keeping the glass directly in the center. Use your hand to compact the salad into a more uniform ring shape, if needed.
5
5. Sprinkle the top of the salad evenly with the cheese, hazelnuts, red pepper and pomegranate seeds.
6
6. Carefully remove the glass, keeping the center free of salad. Garnish with the tomatoes and rosemary sprigs and serve immediately.
7
Cook's hint: Cranberry juice can be substituted for the pom

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: POMEGRANATE DRESSING, 6 tablespoons fresh or bottled pomegranate juice, 2 tablespoons raspberry white-wine vinegar, 1 tablespoon coarsely chopped shallots, and more.

Yes, Holiday Wreath Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Holiday Wreath Salad

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