Winter Vegetable Salad

Bright green lettuce sits mingled with winter vegetables in a rustic bowl atop the table.

The mellow floral character of butter lettuce and the earthy, slightly nutty flavor of Russian kale meet in our crisp Winter Vegetable Salad, which also includes radishes, golden beets, pecans, and pomegranate arils. Notes of citrus in tangy lemon-rosemary vinaigrette connect the medley to other dishes on our menu.

Winter Vegetable Salad
Makes 4 servings
  • 4 ounces coarsely chopped Russian kale
  • Lemon-Rosemary Vinaigrette (recipe follows)
  • 2 ounces baby butter lettuce
  • 4 medium radishes, thinly sliced
  • 1 medium golden beet, peeled and thinly sliced
  • ¾ cup toasted pecan halves, divided
  • ¾ cup pomegranate arils, divided
  1. In a large bowl, toss together kale and Lemon-Rosemary Vinaigrette, gently massaging leaves with clean hands. Add butter lettuce, radishes, beets, ½ cup pecans, and ½ cup pomegranate arils, tossing to coat.
  2. Divide salad among serving plates; top with remaining ¼ cup pecans and ¼ cup pomegranate arils. Serve immediately.

Lemon-Rosemary Vinaigrette
Makes ½ cup
  • 2 tablespoons Champagne vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh rosemary
  • ½ teaspoon ground black pepper
  • ¼ teaspoon kosher salt
  • 5 tablespoons olive oil
  1. In a medium bowl, combine vinegar, lemon juice, rosemary, pepper, and salt. Whisk in olive oil in a slow, steady stream until combined. Let stand at room temperature until ready to use.



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