The vibrant, seasonal flavors in this salad marry wonderfully, providing a beautiful and wintery mouthwatering appeal. Pomegranate, cranberries and blueberries add a distinctly sweet flavor, complementing the tang of feta cheese. The mildly sweet vinaigrette, with a touch of jellied cranberry and dijon lightly coats those fresh ingredients, making them pop. And the pistachios? A hint of salty crunch that tops off the salad. This is a healthy yet beautiful dish to adorn your table. From our table to yours, blessings on you this season!
The Fall and Winter seasons are two of my favorites, and I am enjoying the cooler weather as the California hot season takes a break! I might be loving my boots, beanies and scarves when the brisk weather hits, but finding my way into a warm kitchen for meal creation always has taken on a different meaning when cold weather comes calling. Whether making a hot or cold dish, moving about the kitchen, getting creative juices flowing with food and recipe ideas, and enjoying the satisfaction of a tasty meal is enough to warm me right up from the inside out.
Cranberry and pomegranate frequently seem to find their way into my kitchen dishes during both seasons. Their festive color make them ideal ingredients to add into holiday dishes, with red, blue and maroon sprinkled across a backdrop of greens. These fruits paired together are both tart and sweet. As a mom, I experience a variance of flavor in more than just the kitchen, and I can’t help but to see the parallel with parenting and the variety of flavor in that department! Plenty of sweet and “tart” moments at times, stretching and growing me amidst the joys and challenges of life with a 2 and 5 year old. Life has a way of dishing out many fun, funny, crazy and difficult experiences in this stage, but it’s a cherished combo. I’m learning a lot from my littles, especially the opportunity to grow in patience…they set the bar pretty high to jump over on a regular basis – standard toddler stage! Sibling rivalry, strong wills and the run-of-the-mill tantrums are alive and well in our house right now, but on the sweeter side, I’m loving watching how huge my daughter’s heart is for the people around her, and I’m cherishing my son’s developing sense of two year old humor on a daily basis. These days feel long sometimes, but how fast they fly! One day we’ll look back as empty-nesters, crave that combo, and even that boisterous noise that bounces off the walls and makes you long for the quiet…so embrace on the present and enjoy the ride in the mean time…savor those little toddler cuddles, because the days are numbered!
Now back to the kitchen to get started on that salad!
For any gathering, this is a visually beautiful salad that dresses up any meal spread, decorating a table with an elegant appeal. It also works wonderfully for a lunch or dinner salad on a day you’d prefer a lighter meal after a few heavier ones. It’s refreshing, light but filling, and delicious!
Add shredded chicken for a bit of protein, if so desired. Use up that can of cranberry sauce left over from Thanksgiving and free up a pinch of pantry space! If you’re not a kale fan, spinach and/or mixed greens works just as well. The fruit, nuts, quinoa, cheese, and the vinaigrette are what make the salad especially flavor-packed, so make according to preference. It’s delicious regardless of the preference with greens. Find that tweak to a recipe that suits you!
Ingredients:
3 c. kale, stems removed, torn into pieces, and soaked in 2 tbsp lemon juice for 30 min/ or substitute 4 c. baby spinach (stems removed) or mixed greens
1 c. 1/4 c. pre-cooked quinoa
1 1/4 c. pomegranate seeds
1 1/2 c. blueberries
1/4 c. dried cranberries
1 1/2 c. feta
1/4 c. pre-packaged shelled, salted, roasted pistachios
Cranberry-Dijon Vinaigrette:
1/4 c. tbsp olive oil
3 tbsp White Modena Vinegar
2 tsp stone ground mustard
3 tbsp jellied cranberry sauce/ or other fruit jelly (seedless)
1/4 c. sugar
2 tsp lemon juice
2 tbsp water
dash salt
Instructions:
- If using kale, separate the leafy parts from the stem by either cutting or tearing them away. Break into small pieces, no larger than an inch or inch and a half.
- Toss in 2 tbsp of lemon juice with a dash of salt. Massage the kale to soften and loosen up the fibers. Allow to sit for 30 minutes in the fridge.
- If using spinach, remove the stems if needed and set aside.
- Reserve a bit of the fruit, cheese and nuts to top off your dish for an appealing display, if desired. Or simply sprinkle more on at the end if you have extras…Fold in the pomegranate seeds, blueberries, dried cranberries, and quinoa with the dressing.
- Mix the ingredients and lightly coat with the dressing. Less is more when it comes to dressing. You can always add in a bit extra a little at a time if you’d like more, otherwise you may end up with salad that is a bit on the soggy side. Another option would be to serve the dressing on the side for people to add their own desired amount.
Serve up and devour, and a little parenting advice – don’t forget to savor all those sweet moments with your kiddos – it will carry you through the “tart” ones! Blessings on you this season…