Impress Everyone With This Delicious Holiday Salad | Christine Cushing

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer healthy fats and are often more affordable.

Peel and chop the sweet potato into even pieces.

Preheat the oven to 375°F.

Line a baking sheet with parchment paper and place the sweet potato on it.

Drizzle with extra virgin olive oil and season with salt and cracked black pepper.

Roast the sweet potato in the oven for 15-18 minutes or until ready.

Introduce radicchio and belgian endive as the greens for the salad.

Cut off the core of the belgian endive and separate the leaves.

Prepare a dressing by zesting a clementine and segmenting it to remove the membrane.

Juice the remaining clementine and add it to a mason jar.

Add dijon mustard, finely chopped shallot, balsamic vinegar, salt, and pepper to the jar.

Add pomegranate juice to the dressing mixture.

Whisk in Greek extra virgin olive oil to balance the acidity of the dressing.

Arrange the roasted sweet potato, clementines, and greens on a plate without tossing them together.

Drizzle the dressing over the salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens