300g baby spinach, rocket and watercress, rinsed and spun
1 cup blueberries
½ cup dried cranberries
½ cup pomegranate seeds
½ beetroot, julienned
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 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.