I made this salad sometime between Thanksgiving and Christmas and being a crazy chaotic time of the year I forgot to post it all together.
Anyways this simple salad is perfect for a light lunch or a side to a main meal. Its my favorite combination of spinach, oranges, pomegranate and chestnuts and packed with nutrients. Not to mention the beautiful colors will just make you happy. While I was at the market this weekend I came across fresh red walnuts and bought a bag. They taste the same but look so beautiful. I’m amazed by the diverse produce that shows up at the markets from Central Valley California, feel so lucky to live here.
Ingredients
- 8-10 oz organic baby spinach
- 1/2 small head radicchio lettuce, chopped or shredded
- 1/2 Cup walnuts, I found red walnuts but you could regular
- 2 regular or blood oranges segmented or sliced
- 2 small shallots, thinly sliced
- 1 cup pomegranate arils (seeds)
- 10-12 roasted chestnuts, peeled and roughly chopped (keep in a cover jar until ready)
- 1/3 cup cold pressed extra virgin olive oil
- 1/3 cup white balsamic vinegar
- 1 garlic clove, minced or grated
- Salt and pepper to taste
- Make the vinaigrette. in a small bowl, whisk together the olive oil and white balsamic vinegar. Add the minced garlic and season with salt and pepper. Set aside briefly.
- In a large mixing bowl, combine the salad ingredients of baby spinach, radicchio, oranges and shallots. Drizzle the vinaigrette and toss well. Just before serving, toss in the walnuts, pomegranates and chestnuts. Mix gently to combine. Transfer to a large serving bowl family style or divide into small serving dishes. Enjoy!
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