Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

winter celebration salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: The Clever Carrot
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 4

Ingredients

Glazed pecans

  • 1 tbsp. butter
  • 2 tbsp. brown sugar
  • 1 c. pecans
  • coarse salt

Vinaigrette

  • 1/4 white balsamic vinegar*
  • 2 tsp. honey
  • 1 tsp. Dijon mustard
  • 1/2 c. olive oil

Salad

  • 1 bunch watercress, trimmed
  • 3 endives (white & red) cut into 1/2” slices
  • 1/2 c. pomegranate seeds
  • 1/3 c. thinly sliced blue cheese
  • salt & pepper

* Substitute with red wine vinegar

** The glazed pecans and vinaigrette can be made ahead of time, up to one week in advance. Store (separately) in an air-tight container until ready to use.

Instructions

  1. For the pecans: Preheat your oven to 350°F. Line a rimmed baking tray with parchment paper. In a large non-stick skillet, melt the butter and brown sugar over medium heat. Stir constantly until the sugar is dissolved and the mixture begins to bubble. Add the pecans and cook until well coated, 2-3 minutes. Spread the nuts onto the prepared tray, and bake in the oven for about 6-10 minutes or until golden brown. Remove from the oven and sprinkle generously with coarse salt. Cool completely.
  2. For the vinaigrette: Add the vinegar, honey and Dijon mustard to a small bowl. Whisk well to combine. Slowly add the olive oil, and continue whisking until the vinaigrette is emulsified. Season with salt and pepper.
  3. For the salad: Trim away about 3/4’s of the watercress stems; you should have mostly leaves remaining. Strip away any additional leaves from large steams and add to the salad.
  4. Add the watercress and endives to a large salad bowl.
  5. Add the pomegranate seeds.*See notes below.
  6. Drizzle some of the vinaigrette over the salad and season with salt and pepper. Toss well to combine.
  7. Top with blue cheese slices.
  8. Serve immediately with extra vinaigrette on the side.

Notes

* The best way to remove the seeds from a pomegranate is to slice it in half, and gently tap the back of each shell with a wooden spoon. Do this over a large bowl to catch all of the seeds and juice (and don’t wear white!) Alternatively, you can purchase pre-shelled pomegranate seeds.

Find it online: https://www.theclevercarrot.com/2013/12/winter-celebration-salad/