The holiday table is full of rich, comforting cooked dishes, but what about salad? Good news: it doesn't have to be boring! Make this Endive-Radicchio Salad with Pomegranate Salad as an indulgent way to get your greens in this holiday season. Pleasantly bitter endive and radicchio are tempered by mild and tender baby greens, then topped with sweet-tart apples and festive pomegranate seeds. Toasted walnuts add crunch, and a sprightly apple cider vinaigrette ties it all together. For a light and nourishing winter meal, add cooked chickpeas and serve the salad as a nutrient-packed main dish.
To remove seeds from the pomegranate, use a knife to score the pomegranate horizontally, cutting just deep enough to get through the thick skin. Pull the pomegranate apart into two halves, then hold one half, seed side down, over a large bowl. Use a wooden spoon to hit the pomegranate, which will dislodge the seeds into the bowl below. Continue until the seeds are mostly removed, then pick out the remaining seeds with your fingers. Repeat with the other pomegranate half.
First, make the vinaigrette: place all the vinaigrette ingredients in a medium bowl and whisk until well-combined. Alternatively, place all the ingredients in a mason jar, close tightly, and shake vigorously until well-combined. Refrigerate until needed. The vinaigrette can be made well in advance and will keep, refrigerated, for up to a week.
In a large serving bowl, gently toss together the endive, radicchio, mixed baby greens, and apple pieces. Drizzle with approximately half the vinaigrette, toss again, and add additional vinaigrette as needed until the salad is lightly and evenly coated. Sprinkle with the pomegranate seeds and walnuts, and serve immediately. (If making ahead, do not dress the salad until serving time to keep the greens from wilting.)
To remove seeds from the pomegranate, use a knife to score the pomegranate horizontally, cutting just deep enough to get through the thick skin. Pull the pomegranate apart into two halves, then hold one half, seed side down, over a large bowl. Use a wooden spoon to hit the pomegranate, which will dislodge the seeds into the bowl below. Continue until the seeds are mostly removed, then pick out the remaining seeds with your fingers. Repeat with the other pomegranate half.
First, make the vinaigrette: place all the vinaigrette ingredients in a medium bowl and whisk until well-combined. Alternatively, place all the ingredients in a mason jar, close tightly, and shake vigorously until well-combined. Refrigerate until needed. The vinaigrette can be made well in advance and will keep, refrigerated, for up to a week.
In a large serving bowl, gently toss together the endive, radicchio, mixed baby greens, and apple pieces. Drizzle with approximately half the vinaigrette, toss again, and add additional vinaigrette as needed until the salad is lightly and evenly coated. Sprinkle with the pomegranate seeds and walnuts, and serve immediately. (If making ahead, do not dress the salad until serving time to keep the greens from wilting.)
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