Print

Great Big Holiday Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 5 reviews

This Great Big Holiday Salad is a festive, vibrant dish featuring a delightful mix of toasted candied walnuts and pumpkin seeds, peppery baby arugula, nutty wild rice blend, juicy pomegranate arils, and shaved parmesan. It’s dressed in a tangy, slightly sweet vinaigrette with fresh orange juice, apple cider vinegar, and Dijon mustard, perfect for holiday gatherings or any special occasion.

Ingredients

Candied Nuts

  • 1 tablespoon butter
  • 1 cup walnuts
  • ⅓ cup pumpkin seeds
  • 1 tablespoon sugar
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon maple syrup
  • 1 pinch kosher salt

Salad

  • 1 cup cooked wild rice blend (see note)
  • 8 ounce baby arugula or other greens
  • ½ cup pomegranate arils
  • ½ cup shaved parmesan

Dressing

  • 2 tablespoons fresh orange juice (or lemon juice)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon minced shallots
  • 2 teaspoons Dijon mustard
  • 1 tablespoon maple syrup
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅓ cup olive oil

Instructions

  1. Candied Nuts: Line a plate or baking sheet with parchment paper and set aside. Melt the butter in a 10-inch skillet over medium heat. Add the walnuts and pumpkin seeds, tossing to coat, and toast in the butter for 45 to 60 seconds until fragrant. Stir in sugar, cayenne pepper, and ground cinnamon, combining well.
  2. Let Cool: After the sugar melts, add the maple syrup and stir until the mixture becomes tacky and forms a thick coating over the nuts. Transfer the nuts onto the parchment-lined plate, sprinkle with kosher salt, and allow them to cool completely to room temperature before breaking into pieces.
  3. Dressing: In a mason jar with a tight-fitting lid, combine orange juice, apple cider vinegar, minced shallots, Dijon mustard, maple syrup, kosher salt, black pepper, and olive oil. Shake vigorously until well combined. If separation occurs, shake again just before using.
  4. Assemble the Salad: In a large serving bowl or platter, place the baby arugula or your choice of greens. Evenly layer cooked wild rice and pomegranate arils on top of the greens. Drizzle half the dressing over and toss gently to coat. Add more dressing as needed for desired flavor. Finish by sprinkling shaved parmesan and candied nuts on top. Serve immediately.

Notes

  • Cook wild rice blend according to package instructions and cool before use.
  • Feel free to substitute baby arugula with mixed greens, spinach, or kale.
  • For a nut-free version, omit walnuts and pumpkin seeds or substitute with seeds like sunflower or pepitas.
  • Maple syrup can be replaced with honey for a different sweetness profile.
  • Dressing can be prepared ahead and stored in fridge for up to 3 days; shake well before use.

Find it online: https://simpleplatter.com/great-big-holiday-salad-recipe/