Christmas Salad

Photo captured by Carrie Rawls

 
 

For the Maple Walnut:
1 cup raw walnuts
1 teaspoon maple syrup
1/8 teaspoon salt

For the Salad:
6 cups stemmed and shredded kale
2 cups shredded radicchio
1/2 cup thinly sliced fennel
1 Fuyu persimmon, cut into 1/2-inch slices
1/2 cup pomegranate seeds
1/4 cup crumbled Kite Hill Ricotta Cheese (optional)

Lemon-Thyme Vinaigrette:
1/2 small shallot, minced
1 garlic clove, minced
2 fresh thyme springs leaves
1/4 cup white balsamic vinegar
Juice of 1 lemon
1 tablespoon maple syrup
1/2 cup extra-virgin olive oil
Salt and pepper to taste

  1. Make the maple walnuts: Preheat the oven to 375 degree F. Line a baking sheet with parchment paper.

  2. In a large bowl, combine the walnuts, maple syrup, and salt and mix to coat the walnuts. Spread the mixture over the baking sheet and bake for 20 minutes. Let the walnuts cool completely.

  3. Make the salad: In a large bowl, combine the kale, radicchio, fennel, and dressing.

  1. Make the dressing: Combine the shallot, garlic, thyme, balsamic, and lemon juice, maple syrup, and oil in a small mixing bowl or a Mason jar and season with salt and pepper.

  2. Whisk or shake vigorously to blend. Leftover dressing can be kept in the fridge for up to a week.

 
 








Shina Chenvegn, recipes, vegan recipes, healthy recipes, christams recipe