This salad looks festive with most ingredients in it red and green and the golden nuts. The prefect salad to have at the Christmas dinner table with either meat or seafood, and the lemon dressing helps cut through the fat of the meat. It looks impressive and is pretty healthy too. I made it for my Winterton Christmas on Sunday and it all went which is a good sign! Gluten free and fructose friendly, as long as you don’t have too much of the beetroot and pomegranate.
- 2 x cups baby spinach
- 1 x red capsicum sliced and roasted
- 2 x beets sliced and roasted
- 100 container of bocconcini cheese.
- 1/2 cup toasted pumpkin seeds
- 1/2 punnet cherry tomatoes, sliced in half
- 1/2 cup toasted Walnuts (or pine nuts)
- 1/2 a pomegranate, deseeded
- 1/2 cup coriander
- 1/2 cup mint
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 1 tsp cumin
- 1/2 tsp mixed spice
Roast the chopped red capsicum and sliced (thinly) beets on 180 deg for approx 2o minutes or until cooked. The beets might take a little bit longer, depending on how thinly you slice them. I like capsicum, and 1 tsp balsamic glaze to the beets. Drizzle them with olive oil and salt n pepper.
Meanwhile toast the green pumpkin seeds and walnuts for a few minutes in a fry pan. (Spray with olive oil first) Deseed the pomegranate over the sink so not to get red juice everywhere. Roughly chop the herbs.
To assemble the salad, get a nice big pretty bowl or platter. Place the baby spinach down first, then add the roasted beets and capsicums. Next sprinkle the tomatoes, the herbs, walnuts, pomegranate seeds and pumpkin seeds. Add the bocconcini cheese next, then sprinkle the herbs over. Mix the dressing ingredients in a little bowl then drizzle all over the salad.