Recipe: Pomegranate Christmas Salad with Maple Syrup Vinaigrette

Dec 28, 2013 by     No Comments    Posted under: Recipes, Salad Recipes
Christmas Salad Plated

Christmas Salad Plated

I first created this delightful salad nearly 10-years ago.  It has remained a favorite on my holiday menu ever since.  Sweet pomegranate kernels pop in your mouth against crisp winter bosc pears, a smooth salty chew of Parmesan shavings, and an occasional sweet cinnamon crunch of candied pecans.  It’s enough to make your head spin!  But what really brings everything to a state of taste bud nirvana is the incredible sweet and sour zing of the maple syrup vinaigrette.  The vinaigrette is light, made with maple syrup, apple juice, vinegar, and a just a touch of olive oil.  The result is a smooth emulsification that is good enough to drink.  This salad is a must try dish anytime that pomegranates are in season, but especially on your next holiday gathering.

Spinach, Pecan, Pear, and Pomegranate Salad With Maple Syrup Vinaigrette

  • 12 ounces baby spinach, washed
  • 1 bosc pear, stem and core removed, sliced into ¼” slices (toss with lemon juice and water to avoid browning.  Though this is not necessary, it does make for a better presentation)
  • ½ – 1 pomegranate, depending on size
  • Candied pecans (recipe follows)
  • Shaved Parmesan to taste
  • Cracked black pepper to taste
  • Maple Syrup Vinaigrette (recipe follows)

Remove pomegranate seeds from husk and pith, and add to a large salad bowl with spinach, pear, Parmesan, and candied pecans.  Toss with vinaigrette.  Serve immediately.

Serves 10.

Christmas Salad Bowl

Christmas Salad Bowl

Candied Pecans Recipe

  • ¼ pound (4 ounces) halved pecans
  • ¼ stick unsalted butter
  • ¼ cup brown sugar
  • 1/8 teaspoon cinnamon
  • Salt and cracked black pepper to taste

Melt butter in sauté pan over medium-high heat.  Add brown sugar, pecans and cinnamon.  Season with salt and fresh cracked pepper.  Cook until sugar has melted , being careful not to burn the sugar.  Stir thoroughly to help sugar cover walnuts.  Remove from heat and allow to cool.

 

Maple Syrup Vinaigrette Recipe

  • ½ cup pure Maple Syrup
  • ¼ cup apple cider or white wine vinegar
  • 2 tablespoons apple juice
  • ½ cup Extra Virgin olive oil
  • ¼ teaspoon onion powder, or to taste
  • Kosher salt and cracked black pepper to taste

Combine ingredients, slowly whisking in olive oil so as not to break the emulsification.

 

Recipe by Jothan Yeager November, 2004

 

The Bald Gourmet shares his favorite Christmas Salad of Spinach, Candied Pecans, Pear, Pomegranate, and Maple Syrup Vinaigrette.

 

Recipe: Pomegranate Christmas Salad with Maple Syrup Vinaigrette
 
This amazing salad is perfect for a holiday gathering. Guests will experience sweet pomegranate kernels popping in their mouth against crisp winter bosc pears, a smooth salty chew of Parmesan shavings, and an occasional sweet cinnamon crunch of candied pecans. It’s enough to make a person’s head spin! But what really brings everything to a state of taste bud nirvana is the incredible sweet and sour zing of the maple syrup vinaigrette. The vinaigrette is made with maple syrup, apple juice, vinegar, and a just a touch of olive oil. The result is a smooth emulsification that is good enough to drink. This salad is a must try dish anytime that pomegranates are in season, but especially on your next holiday gathering.
Author:
Recipe type: Salad
Cuisine: American
Servings: 10

Ingredients
  • 12 ounces baby spinach, washed
  • 1 bosc pear, stem and core removed, sliced into ¼” slices (toss with lemon juice and water to avoid browning. Though this is not necessary, it does make for a better presentation)
  • ½ – 1 pomegranate, depending on size
  • ¼ pound (4 ounces) halved pecans
  • ¼ stick unsalted butter
  • ¼ cup brown sugar
  • ⅛ teaspoon cinnamon
  • ½ cup pure Maple Syrup
  • ¼ cup apple cider or white wine vinegar
  • 2 tablespoons apple juice
  • ½ cup Extra Virgin olive oil
  • ¼ teaspoon onion powder, or to taste
  • Kosher salt and cracked black pepper to taste
  • Shaved Parmesan to taste

Instructions
  1. To make the Candied Pecans: melt butter in sauté pan over medium-high heat, and add the brown sugar, pecans and cinnamon. Season with salt and fresh cracked pepper to taste. Cook until the sugar has melted , being careful not to burn the sugar, stirring thoroughly to help sugar cover walnuts. Remove from heat and allow to cool.
  2. To make the Maple Syrup Vinaigrette: combine maple syrup, vinegar, and onion powder in a small bowl. Slowly whisk in olive oil so as not to break the emulsification. Season to taste with salt and cracked black pepper.
  3. To make the salad: remove pomegranate seeds from husk and pith, and add to a large salad bowl with spinach, pear, Parmesan, and candied pecans. Toss with vinaigrette. Serve immediately. Alternately, drizzle the salad dressing over salad after it has been plated.

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The Bald Gourmet Mug

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.