300g baby spinach, rocket and watercress, rinsed and spun
1 cup blueberries
½ cup dried cranberries
½ cup pomegranate seeds
½ beetroot, julienned (we think the Cuisipro Julienne Peeler is superb)
½ red onion, thinly sliced
¼ cup seeds, toasted
¼ cup pine nuts, toasted
½ cup classic vinaigrette dressing
When making salad, it is a good idea to wash your leaves and an even better idea to give them a farewell spin in a salad spinner before you begin. Spinning leaves is the easiest way to remove moisture – compared to the slightly less official paper towel pat manoeuvre. Did you know dry leaves hold salad dressing better? Yes.
To assemble your super-charged salad, place the spun leaves in a serving bowl (we used the Sagaform Stoneware Sunflower Salad Bowl With Oak Utensils) and layer and scatter the various salad bits in any order you like, ending with the toasted seeds and pine nuts.
A basic vinaigrette complements this simple salad wonderfully and is easy to throw together (keeping some vinaigrette on hand in the fridge is a handy habit to develop). Check out these six superb salad dressings for some dressing inspiration.
Pictured is the Chef’n Emulstir, a clever dressing dispenser that mixes everything up with a squeeze. Oolala.
We hope this super-charged salad gives you an extra excuse to feast on blueberries, cranberries and pomegranate these holidays. Delicious served with some fine, fresh bread and a winning option for a summery picnic or Christmas lunch.
Download print-friendly recipe. Enjoy, people.