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Annika Schimmer

Holiday Salad

This holiday salad tastes delicious, looks pretty and is packed with nutrients. It features arugula, spinach, beets, figs, pomegranate and pecans.
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 2 people
Ingredients Method

Ingredients
  

  • 1 Beet
  • 1/2 bunch spinach
  • 1/2 bunch arugula
  • 6 fresh figs
  • 10 pecans (omit on AIP)
  • 4 Tbsp pomegranate seeds
  • 4 Tbsp extra virgin olive oil (for the vinaigrette)
  • 2 Tbsp white wine vinegar (for the vinaigrette)
  • 1 tsp dijon mustard (for the vinaigrette, omit on AIP)
  • 2 tsp honey (for the vinaigrette)
  • 1/4 tsp salt (for the vinaigrette)
  • 1/8 tsp pepper (for the vinaigrette, omit on AIP)

Method
 

  1. Prepare the vinaigrette by mixing the olive oil, vinegar, mustard, honey, salt and pepper and whisk until creamy.
  2. Peel and cut the beets into very thin slices Place them into a medium bowl and cover every layer with the vinaigrette. Use all of the vinaigrette. Marinate for at least 20 minutes, the longer the tastier.
  3. In the meantime wash and dry the spinach and arugula and cut the stems.
  4. Wash and cut the figs in quarters. Remove the pomegranate seeds from the fruit.
  5. Once the beets are done marinating serve the spinach and arugula on plates. Add the beets, figs, pomegranate and pecans and drizzle with the rest of the vinaigrette.
  6. Enjoy!