Winter Salad Platter with Cranberry Dressing
|Spring Greens||3 Cups|
|White Beans (Cannelli)||1 Can|
|Fried Onions||1 Cup|
|Fresh Cherries||1 Cup|
|Pumpkin Seeds||1/2 Cup|
|Cranberries Fresh or Frozen||12 oz|
|Orange Juice||1 Cup|
|Apple Cider Vinegar||1/3 Cup|
|Agave or Honey||1/3 Cup|
|Dijon mustard||2 Tblsp|
|Salt & Pepper||to taste|
A great fall or winter salad that you can tailor to your taste, just leave out anything you don’t want or add anything you enjoy!
The Cranberry dressing is great accompaniment to this Salad but any dressing you prefer will do. I figured I’d make the dressing as the rest was so easy I’d better put the effort in somewhere.
- As the dressing needs to be cooked make it first, I made mine the day before.
- Put the Cranberries, Orange Juice, Agave & Apple Cider Vinegar in pot and bring to a boil and cook over a medium heat for about 10 minutes until the Cranberries start to soften and burst.
- Remove from the heat and set aside to cool.
- When cool add mixture to a blender or food processor and blend with Orange Zest, Salt & Pepper and Mustard then blend till smooth, pour into a sieve and press through to strain any seed particles out.
- Peel and Dice Beets toss with a little Olive Oil and Salt & Pepper, place on an oven tray lined with parchment or foil, keeping the colors separate with some foil cook for about 45 minutes until slightly tender but still firm. Let cool to room temperature.
- Do the same for the Acorn Squash it should only need about 25-30 minutes until tender, depending on how thin you slice it. Let cool to room temperature.
- Mix the drained White Beans with a little Olive Oil, Vinegar & chopped Parsley.
- Halve the Cherries and remove the pits.
- Slice remaining ingredients and arrange on the platter of Spring Greens and serve with the Dressing on the side.