Pomegranate & Roasted Maple Walnut Salad

If you’re looking for recipe inspiration for Christmas Day, look no further than this delicious, hearty salad from one of our favourite Aussie nutritionists, Luka McCabe, as part of our Picnic With Us series. Perfect to take to Christmas lunch, it’s sure to become a family favourite…

Christmas Salad

Serves 6 (side salad)

Ingredients:

3 cups baby spinach

3 cups rocket

4 large beetroots, cubed

2 Tbsp olive oil

1 pomegranate

1/2 cup crumbled goats cheese

1 cup walnuts

1/3 cup maple syrup

salt and pepper

Dressing:

1 clove garlic, minced

2 tbsp balsamic vinegar

2 tbsp olive oil

1 tbsp honey

Method:

1. Preheat the oven to 200C fan-forced. Line two baking trays with baking paper.

2. Peel and cube the beetroots, then toss in the olive oil and a pinch of salt and pepper. Spread onto one of the baking trays in an even layer, and roast for 30-40 minutes (or until roasted and tender). Allow to cool.

3. Meanwhile in the last 15 minutes of the beetroots cooking, add the walnuts to the other baking tray and toss with the maple syrup and a pinch of salt and pepper. Bake for 15 minutes, stirring occasionally, until golden and toasted. Allow to cool.

4. Open up the pomegranate into a small bowl, squeezing all the juice in also.

5. Place the rocket and baby spinach in a large bowl, add the pomegranate arils (reserve the juice), crumbled goats cheese, walnuts and beetroot, then gently toss.

6. To make the dressing, in a small jar add all ingredients plus the reserved pomegranate juice, place the lid on and shake vigorously. Add to salad when ready to serve. Enjoy!