For the salad:
1 lb baby spinach
8 oz goat cheese
1 cup candied pecans (get the recipe here)
Seeds from 1 pomegranate (since we had grapefruit in the house, we subbed that for the photo!)
For the dressing:
3 tablespoons olive oil
3 tablespoons balsamic vinegar
½ tablespoon Dijon mustard
Sea salt and freshly ground black pepper
Find a beautiful platter and lay out the spinach. Top the spinach with crumbled goat cheese, pecans, and pomegranate seeds with reckless abandon!
Whisk together the olive oil, balsamic vinegar, and Dijon. Does it need a pinch of salt? Maybe a couple grinds of fresh black pepper? When the dressing is perfect, drizzle over the top of salad.
This recipe hails from Gretchen, who cooks-it-up Hicpooks style in New Zeland! I’m from Michigan, so Christmas is a bright spot in the middle of months of short grey days and long cold nights. Winter cooking in the Midwest traditionally consists of dumping a can of cream-of-anything-soup into some sort of casserole. I love casseroles as much as the next person, but I also like to see a bit of green on my plate. Now, when I’m home for Christmas (as an adult still sitting at the kid’s table…some things never change!) I contribute with this salad. It’s healthy and festive, full of flavor and color – green spinach, red pomegranates, and no can of soup!