Weeknight Greens and Beet Salad with Champagne-Pomegranate Vinaigrette and Toasted Maple Walnuts

Happy New Year Everyone!

I can still say that, right?

Mid-January can bring challenges in the kitchen. So many of us are trying to be “better”… eat better, exercise better, be better, etc etc. Resolutions aside, your family may all be marching to the beat of a different drum when it comes to eating, dinner schedules and food preferences.

One way to keep it simple is to plan a few nights where SALAD is Whats For Dinner.

SALAD you say? BOR-ING! Oh no, my friend. Not a boring salad.

I’m one of those people who hates eating her own salads. But I love a good visually pleasing plate of greens with pops of color and spice with a tasty protein on top. And THAT my friends is what this salad is. A weeknight feast that will nourish your New Year’s bod with a wallop of healthy fats, tons of gut-healthy fiber plus immune-boosting vitamins and minerals (vitamins A and C, folate, calcium, iron and manganese).

Top it with some simmered black lentils or lean, grass-fed sliced tenderloin and you have an extremely satisfying meal for a weeknight, festive weekend dinner for friends, or brunch with the girls. It presents so pretty, it’s almost too good for just a weeknight in.

Try it, and let me know what you think. It’s a favorite!

INGREDIENTS: (SERVES 4)

For the POMEGRANATE-Champagne VINAIGRETTE

2 tbsp chopped shallot
1/4 -1/2 cup pomegranate juice
2 tbsp champagne vinegar (or sub red wine vinegar)
4 tbsp olive oil
1 tbsp maple syrup
Zest of an orange- about 1 tablespoon
1/2 tsp fresh ground pink salt
1/2 tsp fresh black pepper
1/2 tsp ground allspice

For the Salad

4-5 cups of mixed baby spinach, arugula and/or red/green butter lettuce. I love to throw in chicory and wild dandelion!
3 medium beets (boiled and cut into slices)
Basil, about 4-5 leaves stacked, rolled and cut into chiffonade
1/2 tsp fresh black pepper
Sprinkle of sea salt (I love crunching Maldon sea salt and massaging into the salad before adding the toppings)

Maple-toasted Walnuts

1 cup chopped walnuts
1 tsp allspice
1 tbsp maple syrup (sub agave or coconut syrup— or omit the sugar and enjoy raw toasted walnuts!)

Instructions:

Cook the beets:

Immerse the peeled and halved beets fully in water (covered). Boil for 15-20 mins until soft (fork pokes through). Slide into rounds.

Make the Pomegranate Vinaigrette:

In a small pot, heat the pomegranate juice and shallots and bring to a simmer over medium-low or low heat. Simmer until reduced, about 7-10 minutes. Take care the juice does not boil, but gently simmers along edges of the pot.

Once the pomegranate juice has been reduced, add to small bowl, and whisk in olive oil, champagne vinegar, orange zest, maple, allspice, salt and pepper. Make ahead and store in a sealed jar in the fridge for up to 7 days, shaking extra well before using.

Make the Maple Glazed Walnuts:

Preheat oven to 350 degrees F.

Toss walnuts with maple syrup (or sweetener of choice), the allspice and salt, and place on a sheet pan lined with parchment. Bake for 12-15 minutes, tossing halfway through. When golden or caramel colored, remove from oven, toss, and let cool. Break apart or chop for salad topping.

assemble and Serve

In a large salad bowl or plate, add the mixed greens, cracked pepper, sprinkle around the cooked beet rounds, and top with the basil chiffonade. Drizzle with some of the champagne-pom dressing, toss and top with more basil, pom seeds and the maple walnuts.

Taste and adjust with more of the dressing as needed.

MODs:

Top with grilled tenderloin (medium rare is gorgeous atop this salad) or cooked black lentils for a boost of protein (about 15 grams more for near 30g’s of protein) and serve immediately.