We all can probably agree that counting calories is not a holiday activity. A brisk walk after dinner or a game of touch football, sure, but declining another helping of roasted potatoes, a second slice of Christmas cake, or another mincemeat tart, not likely! It is Christmas, after all! But the holiday season is also the perfect place to showcase winter salads that feature (in addition to fewer calories) seasonal produce like squash, Brussels sprouts, beets, fennel, apples, and pears. Pomegranate arils and cranberries serve as bright, jewel-colored companions, and a sprinkling of nuts and cheese elevate salads to another level. Perfect for lunch, a light starter for dinner, or for a holiday buffet, these winter salads will add not only color and crunch to a holiday table, but maybe a few less calories than those roasted potatoes. Nollaig Shona Duit, Happy Christmas to You!
HOLIDAY GREENS WITH CASHEL BLUE, ROASTED BEETS & CANDIED PECANS
Waldorf Salad.
Serves 6 to 8
The recipe for this salad comes from Kerrygold, the company that imports Irish butter and cheese, including Cashel Blue, to American consumers. It’s a delicious example of the fact that not all salads are created equal! Colorful red and golden beets, blue cheese, and shiny red pomegranate arils are an impressive addition to a plate of lettuce. While there’s a little effort involved in roasting the beets and making the pecans (both can be done well in advance of assembling), the results are well worth it. A bag of salad greens (300 g/10 ounces) will yield 5 cups.
For the candied pecans
3 tablespoons light corn or golden syrup, such as Karo or Lyle’s
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan halves
1. Preheat the oven to 325°F. Coat a baking sheet with no-stick cooking spray.
2. In a large bowl, whisk together the corn syrup, sugar, salt, pepper, and cayenne pepper. Add the pecans; stir well to coat. Spread out on the prepared pan.
3. Bake the pecans for 5 minutes; stir with a fork to distribute the coating. Bake for 8 to 10 minutes longer, or until the pecans are lightly browned and the coating is bubbling. Spread the nuts out on another baking sheet or piece of parchment paper; quickly separate nuts before letting cool completely. (Can be stored in an airtight tin for up to 2 weeks).
For the vinaigrette
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 1/2 tablespoons honey
1 teaspoon Dijon mustard
Salt
Ground black pepper
1. In a small jar, combine the olive oil, vinegar, honey, mustard, salt and pepper; shake to blend.
For the salad
3 small golden beets
3 small red beets
2 tablespoons extra virgin olive oil
5 ounces mixed baby greens
1/2 cup pomegranate arils
1/2 cup candied pecans
1/2 cup crumbled Cashel Blue cheese
1. Preheat the oven to 400ºF. Cut the green tops and root ends off beets. Toss golden beets with 1 tablespoon olive oil and wrap in a foil packet. Repeat process with red beets.
2. Place beet packets on a baking sheet. Roast for 45 to 60 minutes, or until the beets are easily pierced with the tip of a knife. (Roasting time can vary depending on the size of beets; larger ones can take up to 90 minutes to roast). Set aside until cool enough to handle. Remove beets from packets. (To prevent hands from staining, wear gloves or rubs skins off under cold running water). Cut beets into quarters.
3. In a large bowl, toss the mixed greens with half the vinaigrette; toss in the beets.
4. To serve, arrange the greens and beets on salad plates; sprinkle with pomegranate arils, pecans, and cheese. Pass the remaining vinaigrette.
WINTER SALAD WITH CELERY, APPLES & WALNUTS
Serves 4 to 6
This winter salad is a variation of Waldorf salad, a dish created in 1896 for a charity ball at New York’s Waldorf Hotel (now the Waldorf-Astoria). The original recipe of apples and celery was served on a bed of iceberg lettuce with a mayonnaise dressing, but contemporary versions can include add-ons like green or red grapes, dried cranberries, shaved fennel, and walnuts. The mayonnaise dressing gets a flavor boost from yogurt and lemon juice, and Bibb (butter) lettuce is a nice alternative to iceberg.
For the dressing
4 tablespoons mayonnaise
4 tablespoons plain yogurt
2 tablespoons lemon juice
Salt
Ground black pepper
1.In a large bowl, whisk together the mayonnaise, yogurt, lemon juice, salt and pepper.
For the salad
1 cup roughly chopped walnuts, toasted
1 large red apple, cored and chopped
1 large green apple, cored and chopped
2 celery stalks, thinly sliced
1 medium fennel bulb, thinly sliced
1 cup red grapes, halved
Butter lettuce, for serving
1. Place the walnuts in a medium, no-stick sauté pan over medium heat. Cook, stirring frequently, for 4 to 6 minutes, or until the nuts are toasted. Remove from pan; transfer to a large bowl.
2. Add the apples, celery, fennel, and grapes to the dressing. Stir until just combined.
3. To serve, arrange the lettuce on salad plates; top with the salad.
WINTER VEGETABLE SALAD WITH PEAR VINAIGRETTE
Serves 8 to 10
This salad makes a perfect dish for a holiday buffet table. Filled with hearty winter vegetables, tangy goat cheese, and tart dried cranberries, it’s delicious with cold turkey and ham.
For the vinaigrette
1 ripe pear, peeled, cored, and chopped
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon sea salt
1 teaspoon ground black pepper
1/4 cup extra virgin olive oil
1. Combine the pear, wine, mustard, vinegar, salt, and pepper in a blender. Blend until combined. With the motor running, drizzle the olive oil into the mixture in a thin, steady stream. Process a few seconds longer until the dressing is thick and creamy
For the salad
7 cups mixed lettuce
1 cup chopped radicchio (optional)
1 cup shaved Brussels sprouts
1 cup shaved fennel
1 cup shaved celery
2 1/2 cups roasted butternut squash
Salt
Ground black pepper
1 cup hazelnuts or candied pecans (see recipe for Holiday Greens)
1 1/2 cups croutons
1 1/2 cups crumbled goat cheese
1 cup sweetened dried cranberries
1. Place the mixed lettuce into a large serving bowl. Add the vegetables and roasted squash. Toss to mix. Season with salt and pepper. Sprinkle the nuts, croutons, goat cheese, and cranberries over the lettuce. Drizzle with some of the vinaigrette; toss to coat.
Margaret Johnson’s “Recipes” page now includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, including how to order her cookbooks, visit irishcook.com
