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Receta Jeweled Holiday Salad with California Endive, Roasted Beets and Butternut and a Pomegranate Vinaigrette
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Ingredientes
- 1 package salad greens (we use about 3 cups from our local Farmer's Market including baby lettuces, spinach, frisee and arugula)
- 2-3 heads red California Endive
- 3/4 cup butternut squash, peeled, seeded and cut into small dice
- 3/4 cup beets, peeled and cut into small dice
- 1/2 cup diced yellow onion
- 1/4 tsp dried oregano
- 1-2 Tbs good quality olive oil (we LOVE Nudo)
- sprinkle of flake salt (we like pink Himalayan)
- 1 small Asian pear, chopped or sliced (May sub apple)
- 1/3 cup pomegranate arils
- Maple Glazed Walnuts (see recipe here)
- Freshly ground pepper
- Pomegranate Vinaigrette
- 2 Tbs good quality olive oil (we used our Nudo)
- 2 Tbs pure pomegranate juice
- 4 Tbs white balsamic vinegar
- 1/4 tsp good quality mustard (we use Maille )
View Full Recipe at Liv Life
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1725g | |
| Calories 910 | |
| Calories from Fat 443 | 49% |
| Total Fat 50.28g | 63% |
| Saturated Fat 7.24g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 403mg | 17% |
| Potassium 4766mg | 136% |
| Total Carbs 107.16g | 29% |
| Dietary Fiber 42.0g | 140% |
| Sugars 50.99g | 34% |
| Protein 20.24g | 32% |
