Christmas Salad Recipe

  • Preparation 25 min
  • Cooking 5 min
  • Servings 6
  • Freezing I do not suggest

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Maple pecans

  • ½ cup (125 ml) pecans
  • 1 tbsp (15 ml) maple syrup
  • 1 pinch salt

Dressing

  • ¼ cup (60 ml) extra virgin olive oil
  • 2 tbsp (30 ml) clementine juice
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 tbsp (15 ml) maple syrup
  • 1 tsp (5 ml) Dijon mustard
  • 1 tsp (5 ml) clementine zest
  • Salt and pepper

Salad

  • 1 box (142 g) arugula
  • 1 small fennel bulb, thinly sliced on a mandoline
  • ½ small red onion, thinly sliced
  • 5 clementines (or mandarins), peeled and separated into segments
  • ¾ cup (185 ml) pomegranate seeds (about 1 pomegranate)
  • 150 g soft unripened goat cheese, crumbled

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Preparation

  • Heat a skillet over medium heat. Toast the pecans for 2 to 3 minutes. Add the maple syrup and salt, then stir for 1 to 2 minutes, until the pecans are coated and caramelized. Spread on parchment paper and let cool.
  • In a jar, combine the olive oil, clementine juice, vinegar, maple syrup, mustard, zest, salt and pepper. Close and shake well. Taste and adjust the seasoning.
  • In a large salad bowl, add the arugula, fennel and red onion. Add ¾ of the clementines and ¾ of the pomegranate seeds.
  • Add half of the goat cheese.
  • Right before serving, pour in half of the dressing and toss gently. Add the rest to taste.
  • Top with the remaining clementines, pomegranate seeds and goat cheese, then the maple pecans. Serve right away.