A Layered Trifle Winter Salad

I love when a recipe not only tastes delicious, but it looks delicious too.  You're not eating something then staring at the image in the cookbook wondering how they styled the food so it looks way more appetizing than what you're actually consuming.

This salad was such a hit and I loved all the ingredients.  I'll gladly bring it to a friend's for dinner or make it up for every somewhat important or fun dinner now through the holidays!  Pomegrantes + candied walnuts + blue cheese + arugula.  Are you in?  Sure you could change out the cheese or lettuce, but this variation was super delicious with the pears.  A real winner.  

I made this based on the recipe in the Magnolia Cookbook but I didn't have all the ingredients she calls for, especially for her dressing, so I'll share with you what I did here.  I'm guessing you have these items in your house too, and will only need to snag a few things from the store.  

Company? No problem. This is a salad worth topping with grilled chicken and calling dinner too!

Recipe adapted from and thanks to Joanna Gaines

For the  Dressing:
  • 1/4 cup white wine vinegar
  • 2 tablespoons minced onion
  • 1/2 teaspoon kosher salt
  • 2 teaspoons whole-grain dijon mustard
  • 1/4 teaspoon black pepper
  • 1/2 cup good extra virgin olive oil
To Make the Dressing:
In a mason jar put the vinegar, onion and salt.  Let stand a couple minutes then add in the rest of the ingredients and shake.  Store until you're ready to toss the salad or in the fridge up to 4 days.

For the Salad
  • 5 ounces arugula
  • 2 pears, cut into thin wedges
  • The arils from one pomegranate
  • 1 cup candied walnuts (recipe below)
  • 2 tablespoons salted butter
  • 1/4 cup brown sugar
  • 4 ounces blue cheese, crumbled
To Make the Walnuts:
In a skillet melt the butter and brown sugar then toss in the walnuts and coat.  Toss and coat for about 3 minutes until fragrant then I love to use these silpat sheets to pour them onto to cool- and they won't stick!

To layer the salad take half the arugula, top with half the pear, pomegranate, and cooled walnuts.  Top with another layer of arugula, pear, pomegranate and walnuts then top with the cheese.  Wait to toss the salad until you're ready to dish it up!  Enjoy!  I know we sure did.


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