Beet Orange Pomegranate Salad

*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.

Beet Orange Pomegranate Salad

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

Cuisine American

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 Lilikoi Balsamic Dressing

Instructions

 

• Cut beet into equal sized chunks and steam until fork tender. This takes about 30 minutes. When cool, peel beets and chop into 1/2” dice.
• 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.

Keyword beet, lilikoi balsamic vinaigrette, pecan, pomegranate, salad

Here is my Lilikoi Balsamic Vinaigrette.

What are your favorite salads for the holidays?

Mele Kalikimaka!