2 AMAZING salads to serve at your next dinner party!

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These salads are beyond yummy! They make the perfect addition to a fancy dinner party menu. They both have bold, deep flavours but are light and refreshing at the same time.

Roasted Squash & Beet Salad

Ingredients for salad:
  • 3-4 beets, peeled and chopped into medium-sized cubes
  • 1/4 of a pumpkin or squash – deseeded, skin off and cut into thin strips
  • 2 cups of mixed greens of your choice (arugula, regalia, frisee, butter lettuce)
  • Olive oil
  • 1 tablespoon pure maple syrup
Ingredients for vinaigrette:
  • 1 tbsp. Dijon mustard
  • Juice of 1/2 a lemon
  • 1 tablespoon maple syrup
  • 2 tablespoons olive oil
  • Garnish with pomegranate rubies
Directions:
Pre-heat oven to 200 C. Drizzle with olive oil, season with salt and pepper and wrap beets tightly in aluminum foil. Roast for about an hour, or until tender with a fork. Place squash/pumpkin in a shallow dish and season. Roast for about 15 minutes. Take out and drizzle maple syrup on top. Put back in oven for 10 minutes. Let it cool.
Whisk together vinaigrette ingredients.
To assemble salad – place beets in the middle of a round salad dish, surround them with greens in a circle. Place the squash/pumpkin on greens.
Pour vinaigrette, and garnish with pomegranate rubies.
        ***
Pear & Walnut Salad
Ingredients for salad:
  • Lollo rosso leaves
  • Frisee greens
  • I pear – finely sliced
  • Crushed walnuts
  • 1/2 cup Feta cheese
  • 1/4 cup sliced almonds
  • Pomegranate rubies

Ingredients for vinaigrette:

  • 1/4 cup olive oil
  • 2-3 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • Salt and freshly ground pepper
Add lollo rosso leaves and frisee salad greens to a large bowl. Place finely sliced pears on top. Add crushed walnuts, crumbled feta cheese and pomegranate rubies. Lightly toast sliced almonds on a dry pan, add to salad.
Whisk together vinaigrette ingredients. Pour vinaigrette on top  right before serving.

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