Grab a meal-sized fork and you’re most coveted oversized salad bowl, cause this gathering of leaves is the Cadillac of Holiday salads.
Allow me to introduce the players:
Arugula- Still a dark leafy, but generally widely accepted by the masses.
Spiced Pecans- Don’t even consider making a holiday feast without sprinkling these somewhere. They are cinnamon spiced, people!
Goat Cheese- The basic betch of the salad world, but still a worthy add-in.
Roasted Cranberries- What, no dried? Move aside craisins, these tart ruby’s bring a sophisticated edge to your salad.
Wheatberries- Have you fallen in love with these beauties yet? Chewy, dense and adorably-shaped, they add a real GIRTH to this salad.
Roasted Sweet Potatoes- Haven’t done a wrong thing in their lives. Basically french fries in a salad.
Did that exhaust you? Don’t scan for the nearest salad-in-a-bag just yet…
This salad is ideal for busy-body hosting days because every little thing can be prepped atleast a day in advance!
Cook the wheat berries, whizz the dressing, toast the nuts, roast the sweet potatoes and cran’ and place them all in their respective containters, sitting pretty for their big day on stage.
When the turkey/tofurkey/green bean thing is done simply throw all the parties in a large bowl and ghasp at how beautiful your creation is.
You’re guests wont know where your table decor stops and your salad begins.
- Holiday Glow Salad--
- Roughly 3-4 handfuls baby arugula
- 1 cup wheat berries
- 1 cup fresh cranberries*
- 2 cups sweet potato, peeled and chopped into small cubes
- 1/4 cup goat cheese/nut based cheese, crumbled
- Spiced Pecans--
- 3/4 cup whole raw pecans
- 1/2 tsp cinnamon
- 1/2 tsp cayenne
- 1/2 tsp cumin
- 1 tsp brown sugar
- 1 tsp unsalted butter/olive oil
- pinch salt
- Dijon Shallot Dressing--
- 2 tbsp dijon mustard
- 3 tbsp cider vinegar
- 1 tsp maple syrup
- 1/4 cup extra virgin olive oil
- 1 shallot
- 2 tbsp fresh parsley, chopped
- 1 tbsp water
- Add the wheat berries to a medium pot. Toast over medium high heat for 4 minutes, stirring, until lightly coloured and aromatic. Add 3 cups of water and pinch of salt. Bring to a boil, lower heat and simmer with a lid on for 30 minutes until chewy but not hard.
- Preheat the oven to 450 F. Spread the sweet potato and cranberries on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes, tossing halfway through, until sweet potatoes are golden and cranberries are softened.
- In a small bowl, combine cinnamon, cayenne, cumin and brown sugar. Season with salt. Place the pecans in a small pan over medium high heat. Toast for 5 minutes, until golden brown and aromatic, tossing occasionally. Add the butter or olive oil and stir to melt. Add the spice mixture and stir to combine. Add 1 tbsp water and continue cooking 1-2 more minutes, until the mixture coats the nuts and the water is evaporated.
- Meanwhile, combine dijon mustard, olive oil, cider vinegar, maple syrup, shallot and parsley in a mini blender or food processor.* Blend until completely smooth.
- In a large salad bowl, place the arugula and top with the roasted sweet potatoes, cranberries, goat cheese, pecans, and wheat berries. Drizzle with the dijon shallot dressing and toss to coat. Enjoy right away, or keep the dressing on the side until serving.
- *Can buy frozen and thaw
- **Alternatively, add minced shallots and chopped parsley
- If you are making this for a large crowd, simply double or triple the recipe, it's pretty forgiving!