harvest chopped salad

By ngaldi

Ingredients

• 6 ounces green beans, trimmed
• 3 stalks celery or 1 bulb fennel, diced (I prefer fennel.)
• 1 cup pomegranate seeds (about 1 medium pomegranate)
• 1 large crisp apple (e.g. Fuji or Granny Smith), diced (peeled or unpeeled)
• 1 cup walnuts, chopped
• 3 dates, pitted and diced (easier to cut when they’re cold)
• 1 cup diced roasted golden beets (can be done the day before)*
• Vinaigrette: (can be prepared several days in advance)
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons fresh orange juice
• 1/2 teaspoon fine sea salt
• a few grinds of black pepper
• 2 teaspoons minced shallot
• 2 teaspoons 100% pure maple syrup
• 3 Tablespoons unrefined, cold-pressed extra virgin olive oil
• 3 Tablespoons walnut oil (or use all olive oil)

Details

Servings 6
Adapted from pamelasalzman.com

Preparation

Step 1

Prepare a large bowl with ice water. Blanche green beans for 2 minutes in boiling, salted water. Drain and submerge into ice water. Drain, pat dry and slice on the diagonal into bite sized pieces. (Can be done the day before.)
In a large bowl combine beans, chopped celery, pomegranate, apple, walnuts, dates and beets.
Prepare the vinaigrette: whisk all the ingredients in a small bowl. Pour enough vinaigrette over vegetables to coat lightly. Taste for salt and pepper.
*To roast 1-2 beets, wrap each one in parchment and then foil. Or follow the photos above to roast a pan of several beets. Roast in a 400 degree oven until tender when pierced with the tip of a knife. Large ones can take about 60 minutes. Allow to cool and then peel off the skins.