Last week I was craving something fresh and turned to my crisper for inspiration. I found it in the form of bibb lettuce, radicchio and shaved Brussels sprouts tumbled together in a bowl with roasted beets, clementine segments and pomegranate seeds. When topped with chopped pistachios and crumbled feta, and drizzled with a tangy clementine vinaigrette, it looked like Christmas had landed on my plate in the form of a healthy, hearty and nutritious salad.
I made the dish again this week for my Dad and his wife who are visiting from out of town, and after days of feasting with various family members they welcomed the colourful creation and the roast chicken I served with it, which made me realize that if there ever was a season to serve a stunning salad, this is definitely it.
I love to see something fresh on the holiday table, if only to bring some colour and crunch to a meal that’s usually loaded with tender, brown foods. I also love the idea of prepping this and taking it to a potluck. It’s naturally gluten-free, vegetarian and vegan (just skip the feta), meaning it will work for almost anyone who comes to the party. Plus, in a month of overindulgence, it’s nice to have one solid recipe in your back pocket that will help you keep your health goals in check.
I will caution that the salad does require a little work, but if you cook your beets in advance (or buy them pre-cooked!), segment your oranges before they’re needed and whisk the vinaigrette ingredient together a day or two before serving your salad, it will come together seamlessly.
- For the salad:
- 1 head Boston or bib lettuce
- 1 head radicchio
- 5-7 medium Brussels sprouts, thinly sliced
- 5 clementines
- 2 medium cooked beets, peeled and chopped
- 1 pomegranate
- 1/3 cup shelled pistachios, chopped
- ½ cup crumbled feta cheese
- For the dressing:
- ¼ cup clementine juice
- 1 Tbsp red wine vinegar
- ¼ tsp fine sea salt
- ¼ tsp freshly ground pepper
- 1 tsp grainy Dijon mustard
- 1 tsp honey
- 4 Tbsp olive oil
Prep and Cook
- 1Wash, dry and chop the Boston lettuce and radicchio and place in a large salad bowl. Add the Brussels sprouts and toss to combine.
- 2Place a small sieve over a glass-measuring cup. Working with one clementine at a time, use your sharpest knife to slice a tiny piece of skin off the top and bottom of each piece of fruit. Place one of the oranges over the sieve and cut down into each segment, cutting it away from the rind and pith. Work all around the clementine, cutting into each segment and removing the fruit, minus the pith and rind. (This is called supreming).
- 3As you work, take care to place the fruit over the measuring glass so you can capture the juices that will run when you cut into the clemetine (there will be plenty!). You’ll use this juice in your dressing.
- 4Scatter the clementine segments over the lettuces and top with the chopped beets. Slice the pomegranate in half through the middle. Hold one half over the salad bowl and bash it with the back of a wooden spoon so the seeds fall through your fingers and onto the salad. Repeat with the second half.
- 5Sprinkle the pistachios and feta over the salad and serve with dressing on the side.
- 6To make the dressing, combine all of the ingredients (if you don’t have enough clementine juice, simply juice another piece of fruit and add it to the measuring glass) in a lidded jam jar and shake to combine.
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