RECIPE OF THE MONTH
Jewel Winter Salad
Serves 4-6
Ingredients
4 cups mixed salad greens
1 large grapefruit- peeled and segmented
2 cups roasted sweet potatoes
1 pear sliced
1 avocado sliced
1 cup pomegranate seeds
1 cup mixed spiced candied nuts (optional)
For the dressing
1/2 cup olive oil
1/4 cup balsamic vinegar
Juice of one lemon
1/4 tsp each salt and black pepper
Instructions
1. Place the lettuce, sweet potatoes, grapefruit, pear and avocado in a large bowl.
2. Pour all the ingredients for the dressing in a jar and shake to combine.
3. Pour half the dressing, enough to coat the vegetables and toss the salad. Add more dressing if desired.
4. Sprinkle nuts and pomegranate seeds on the salad.
5. Serve and enjoy.
Salads are by far my most favorite dishes to prepare and eat. I enjoy the variety that’s packed into one bowl. I love to try different combinations of fruits and vegetables, different textures and flavors.
I first made this salad to bring as a dish for the teachers’ luncheon at my daughter’s school last year. I made the same salad for my family Christmas dinner and added one sliced Bosc pear. You could even use apple slices if that’s preferred over the pears.
The only cooked ingredient is the sweet potatoes which are fairly easy to prepare and can be made well ahead of time as they are added to the salad at room temperature so as not to wilt the greens. Preheat oven to 375 degrees Fahrenheit. Wash, peel, and cube the potatoes. Toss in 2 teaspoons of olive oil and sprinkle some salt and pepper. Place potatoes on a baking sheet and roast in the oven for approximately 15 minutes or until fork tender.