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Here’s a delicious festive salad, perfect for the holiday table- Beet, Lentil and Spinach Salad with Basil & and a bright and tangy Pomegranate Vinaigrette, topped with maple walnuts and crumbled goat cheese. 

Beet, Lentil and Spinach Salad with Pomegranate Dressing, topped with maple walnuts and crumbled goat cheese. 

Here’s a tasty salad that we’ve been enjoying off and on through the years. It is festive, hearty, and full of great flavor- Beet, Lentil, and Spinach Salad with Pomegranate Dressing. Crumbled goat cheese and maple glazed walnuts add a nice richness and the flavors complement each other well. The punchy Pomegranate Dressing is bright and flavorful and fun and unique.

It is easiest to make this salad in stages- cooking the beets and lentils ahead and making the dressing ahead. Then it all comes together quickly.

Ingredients Beet Lentil and Spinach Salad

Pomegranate Dressing

 The Salad:

How to make Beet Lentil and Spinach Salad

I highly recommend making the salad in stages- cooking the beets and lentils ahead and making the dressing.

Step one:

Cook the lentils and beets.

beets steaming in an instant pot

TIP: I’ve been using my instant pot to steam beets using the steamer rack- fast and easy!

cooked lentils

Cook the lentils in ample salted water, like you would pasta. Drain and cool.  You’ll need about 1/2 cup dry. Black Caviar lentils are nice here or French Green lentils.

Step Two: Make the Pomegranate Vinaigrette

making the pomegranate dressing- reducing pomegranate juice with shallots

Reduce pomegranate juice with the shallots. Then combine the rest of the ingredients to make the festive dressing. You can make this up to 7 days ahead.

pomegranate dressing in a jar

Step Three: Make the Glazed Walnuts

maple walnuts

Toss walnuts with maple syrup and a pinch of salt and optional allspice and bake at 350F until golden and toasty.

Step Four: Assemble the Beet Lentil Salad! 

Beet, Lentil and Spinach Salad with Pomegranate Dressing, topped with maple walnuts and crumbled goat cheese. 

Place everything in a large bowl, and drizzle with half of the dressing. Add more as needed. The leftover Pomegranate dressing will keep up to 2 weeks in the fridge.

Step five: Toss the salad

Beet, Lentil and Spinach Salad with Pomegranate Dressing, topped with maple walnuts and crumbled goat cheese. 

On the homefront: We are spending Christmas on Schweitzer Mountain, perched above snowy trees. The world is quiet up here, and insulated, much like living in a snow globe. The last few nights the moon has shown so brightly reminding me of the light that is always present even on the longest night of the year.

All is well here and we hope all is well with you.

Warm wintery wishes,

Sylvia

More holiday salads you may enjoy:

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Beet, Lentil and Spinach Salad with Pomegranate Dressing, topped with maple walnuts and crumbled goat cheese. 

Beet, Lentil and Spinach Salad with Pomegranate Dressing


Description

Beet, Basil, Lentil and Spinach Salad with Pomegranate Dressing, topped with maple walnuts and crumbled goat cheese. This salad is easiest made in stages. Cook lentils and beets ahead and make the dressing. Then simply toss everything before serving.


Pomegranate Dressing

Glazed Walnuts

 Salad:

  • 57 ounces baby spinach (or sub arugula)
  • 1 cup cooked lentils (black caviar lentils are nice here)
  • 1 1/22 cups cooked beets (peeled and cut into wedges) about 3 medium beets
  • 1/4 cup basil ribbons
  • 1 cup pomegranate seeds
  • 1/21 cup crumbled goat cheese, more for garnish


Instructions

Do ahead: Cook the lentils and beets. The fastest way is to cook lentils in ample boiling water, like you would pasta. Boil the beets (covered) cutting them in half if larger than a tennis ball (or feel free to roast). Peel and dice or slice.

Make the Pomegranate Vinaigrette: 

In a small pot, heat pomegranate juice and shallots and bring to a simmer over medium-low or low heat. Simmer until reduced to 1/4 cup, about 10-15 minutes. Take care to simmer gently as boiling will cause bitterness. (Aim for bubbling around the edges of the pot, rather than throughout.)

Once the pomegranate juice has been reduced, add to small bowl, and whisk in olive oil, vinegar, orange zest maple, salt and pepper. Add a pinch of allspice if you like.

Store in a sealed jar in the fridge for up to 7 days, shaking extra well before using.

Make the Maple Glazed Walnuts:  Preheat oven to 35oF

Toss walnuts with maple syrup and a pinch of allspice and salt, and place on a parchment-lined sheet pan in the oven for 15 minutes, stirring halfway through. When golden, remove from oven, fluff with a fork, and let cool completely. The syrup will harden and become crackly and the nuts will break apart easily.

Assemble the salad: 

In a large bowl, add spinach, cooked lentils, beets, basil and pomegranate seeds. Toss with some of the dressing- start with half- add more as needed. Toss in the goat cheese and walnuts and serve.


Notes

Salad is easiest made in stages- cook lentils and beets ahead and refrigerate, make dressing and walnuts ahead.

Keywords: beet lentil salad, lentil beet goat cheese salad, lentil beet salad, beet walnut goat cheese salad, lentil spinach salad, lentil walnut salad,



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