Holiday Wreath Salad Recipes

Steps:

• For the candied nuts: In a nonstick skillet over medium-high heat, toast the pistachios and hazelnuts until fragrant, 4 to 5 minutes. Add the brown sugar, salt, vanilla and 1 tablespoon water directly to the pan with the nuts and stir to coat them. Cook until the sugar has dissolved, about 1 additional minute. Transfer to a parchment-lined baking sheet and allow to cool, 12 to 15 minutes.
• For the dressing: Combine the olive oil, vinegar, maple syrup, mustard, salt and pepper in a mason jar. Secure the lid and shake to combine. Set aside.
• For the salad: Spread the arugula, kale and spinach over a large round platter, leaving space in the center of the platter (it should look like a holiday wreath). Top the greens with the radicchio. Arrange the mandarin segments over the greens. Sprinkle with the pomegranate seeds, cranberries, blueberries and cooled candied nuts.
• Lastly, sprinkle with the Parmesan, creating the look of snow. Shake the dressing one more time and pour it into a serving bowl. Place the bowl in the center of the platter and serve.

Steps:

• Neatly arrange spinach in a 10- to 12-inch circle with leaf tips facing outward. Arrange arugula on top of spinach, leaving the outer tips of the spinach exposed. Scatter beets over the arugula. Arrange pieces of goat cheese around the wreath. Sprinkle pistachios on top. Season salad lightly with salt and pepper.

Steps:

• For the salad: In a large bowl, massage the kale with the lemon juice for about 2 minutes until the color has darkened and the leaves feel soft. Add the cranberries, pine nuts, sliced red pepper and fennel and toss to combine.
• For the dressing: In a small bowl, add the oil, Parmesan, lemon juice, salt, pepper and garlic and whisk for 1 minute. Dress the salad with about a quarter of the dressing and toss to coat. Pour the remaining dressing into a small round jar or cup.
• Place the jar of dressing in the center of a large round platter. Arrange the salad mixture around the jar to form a wreath shape. To create a bow for the wreath, cut two 1/4-inch strips from the reserved red pepper for the ribbons and set aside. Lay the remaining bell pepper piece in front of you horizontally. Cut out 2 rectangles, each with a curved piece of pepper on one side, and a square from the middle. Arrange the rectangles with the curved parts on the outside and the square in the middle. Tuck the reserved strips underneath to make ribbons hanging down. Add a small ladle or spoon to serve the dressing.

Steps:

• 1. To make the salad dressing: Place the pomegranate juice, raspberry vinegar, shallots and honey in a food processor or blender. Pulse with two or three short bursts until the shallot is finely chopped. 2. While the machine is running, slowly drizzle in the olive oil until the dressing becomes thick and smooth (emulsified). Season to taste with salt and pepper. 3. In a large mixing bowl, gently mix the lettuces with the chicken, apples and cranberries. Toss gently with the desired amount of dressing (there will be leftover dressing for another use). 4. Place a small glass in the center of a large dinner plate. Carefully place the salad around the glass in the shape of a wreath, stacking it as high as possible, while keeping the glass directly in the center. Use your hand to compact the salad into a more uniform ring shape, if needed. 5. Sprinkle the top of the salad evenly with the cheese, hazelnuts, red pepper and pomegranate seeds. 6. Carefully remove the glass, keeping the center free of salad. Garnish with the tomatoes and rosemary sprigs and serve immediately. Cook's hint: Cranberry juice can be substituted for the pom