A winter hazelnut salad with pomegranate and citrus.
Brighten your holiday table with this vibrant winter salad featuring BC-grown hazelnuts, juicy pomegranate seeds, and fresh citrus slices. A hazelnut vinaigrette ties it all together for a crunchy and refreshing side dish or starter.
Ingredients
For the Salad:
4 cups mixed winter greens (kale, arugula, and spinach work well)
1/2 cup toasted BC-grown hazelnuts, roughly chopped
1/2 cup pomegranate seeds
1 orange, peeled and sliced into rounds
1/2 red onion, thinly sliced
1/4 cup crumbled feta cheese (optional)
For the Hazelnut Vinaigrette:
3 tablespoons hazelnut oil (or olive oil if unavailable)
1 tablespoon apple cider vinegar
1 tablespoon fresh orange juice
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup for a vegan option)
Salt and pepper to taste
Method
Prepare the Hazelnuts:
- Toast the hazelnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Let cool, then roughly chop.
Make the Vinaigrette:
- In a small bowl or jar, whisk together hazelnut oil, apple cider vinegar, orange juice, Dijon mustard, and honey.
- Season with salt and pepper to taste. Adjust sweetness or acidity as desired.
Assemble the Salad:
- In a large serving bowl, combine the winter greens, pomegranate seeds, orange slices, and red onion.
- Sprinkle the toasted hazelnuts and feta cheese (if using) over the top.
Dress and Serve:
- Drizzle the hazelnut vinaigrette over the salad just before serving. Toss gently to combine.
- Garnish with additional pomegranate seeds or hazelnuts if desired.
Notes for Success:
Prep Ahead: Toast the hazelnuts and make the vinaigrette up to 2 days in advance. Store separately until ready to use.
Customizations: Swap oranges for blood oranges or mandarins for a different citrus flavor. Add avocado for extra creaminess.
Dairy-Free Option: Omit the feta cheese or use a plant-based alternative.
