Beet Orange Pomegranate Salad

Name: Beet Orange Pomegranate Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 heads of butter lettuce (torn into bite size pieces); 1 large beet (steamed and cubed); 1 orange (cut into bite-sized cubes); 1 pomegranate separated into arils; 1/2 C. Pecans (toasted and chopped); 1 recipe of Liliko Balsamic Dressing

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*Beet Orange Pomegranate Salad is a lovely way to begin a festive holiday meal.

This salad is wonderful addition to the traditional main dishes of Thanksgiving, Christmas, and New Years celebrations. I top it with my Lilikoi Balsamic Vinaigrette. It looks beautiful and tastes even better with ruby-red roasted beets, juicy orange, and garnet pomegranate arils. Add a few toasted pecans and it is a nice way to begin your meal.

Ashley

A holiday salad that is beautiful and full of winter’s bounty.

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Salad

Servings 4

Ingredients

2 heads of butter lettuce torn into bite size pieces
1 large beet steamed and cubed
1 orange cut into bite-sized cubes
1 pomegranate separated into arils
1/2 C. Pecans toasted and chopped
1 recipe of Liliko Balsamic Dressing

Instructions

Cut beet into bite-size cubes and steam until fork tender. This takes about 30 minutes. When cool, peel beets.
Peel and cut orange into bite-size pieces.
Toast pecans about 7-9 minutes in the oven at 350 degrees F. Watch closely because they can burn very quickly. After they cool, chop slightly.
Cut pomegranate in half and gently pull out the seeds separating the membrane from them. Open pomegranate in a bowl of water to minimize splashes all over the kitchen.
Place lettuce in a bowl. Toss lightly with Lilikoi balsamic dressing.
Top with beets, oranges, pomegranate, and pecans.
Serve right away so the greens stay fresh.

Here is my Lilikoi Balsamic Vinaigrette.

What are your favorite salads for the holidays?

Mele Kalikimaka!