Ahhhhh, it’s the holidays…my favorite time of year! I absolutely love cooking for the #holidays, especially with all the parties and fun gatherings with friends and family.
I was invited to participate in the Paisley Farm Blogger Challenge this year and was lucky enough to receive some delish samples of all their farm fresh pickled veggies: Five Bean Salad, Asian Bean Salad, Southwest Bean Salad, Dilled Brussels Sprouts, Hot Brussels Sprouts, Sweet Pickled Beets and Sweet Cauliflower.
I decided to make a lovely Winter Holiday Salad with some of their amazing Sweet Pickled Beets and Hot Brussels Sprouts, along with some Tuscan Kale, toasted walnuts, blue cheese and dried cranberries, tossed in a Blood Orange Vinaigrette dressing.
The Sweet Pickled Beets have a great balance of sweet and spicy flavors with a hint of cinnamon, which I love! And the Hot Brussels Sprouts are mildly spiced but have a little kick to them, adding some heat and vinegary flavors to the salad.
Start out with some Tuscan kale, chopped into bite sized pieces, then layer the salad with the beets, brussels sprouts, toasted walnuts, blue cheese and dried cranberries. Drizzle the salad with the Blood Orange Vinaigrette made with blood orange juice, extra-virgin olive oil, Chardonnay white balsamic vinegar, a dash of Dijon mustard, minced onions, sea salt and freshly cracked black pepper.
Absolutely delicious and refreshing, and a healthy beginning or side dish to your holiday meal. Wishing you all a very Merry #Christmas and Happy New Year!
This is a lovely Winter Holiday Salad made with Paisley Farm Sweet Pickled Beets and Hot Brussels Sprouts, along with some Tuscan Kale, toasted walnuts, blue cheese and dried cranberries, tossed in a Blood Orange Vinaigrette dressing. Perfect for the holidays as an appetizer or side dish to the main event.
Ingredients
- 1/2 cup extra virgin olive oil
- 3 tablespoons Chardonnay balsamic vinegar
- 3 tablespoons blood orange juice
- 1 tablespoon minced onions
- 1 teaspoon Dijon mustard
- Sea salt and freshly ground black pepper
- 2 cups Tuscan Kale, chopped
- 1 cup Paisley Farm Sweet Pickled Beets
- 1 cup Paisley Farm Spicy Brussels Sprouts
- 1/2 cup blue cheese, torn into pieces (Cambozola)
- 1/2 cup toasted walnuts
- 1/2 cup dried cranberries
Instructions
- Whisk together white balsamic vinegar, blood orange juice, onion and dijon mustard. Slowly whisk in olive oil until vinaigrette emulsifies. Season with sea salt and freshly ground pepper to taste and whisk a little more, set aside.
- In a medium-large salad or serving bowl, add the kale, top with Sweet Pickled Beets, Spicy Brussels Sprouts, blue cheese, toasted walnuts and dried cranberries.
- Drizzle the vinaigrette on top of the salad and toss together, or serve on the side in a small bowl.
I’d love to hear your comments below on this recipe and if you make any of your own recipes with Paisley Farm Foods, please let me know! And be sure to tag #paisleyfarm #paisleyfarmfresh #kroger in any posts that you post or share and be sure to include a link to the original post on my blog and tag me at #artfulgourmet!
J.W. Paisley, founder of Paisley Farm back in 1942, based his original company concept on an ethic that they carry forth today: making products out of the freshest ingredients, delivered with the most exciting and flavorful taste combinations imaginable. All of their bean salads and sweet pickled veggies are non-GMO, gluten-free and are available at stores like: Ralphs, Costco, Sam’s Club, BJ’s, Kroger, Walmart, Smith’s and Fry’s.
To find out more about Paisley Farm Foods, check out their website and social media pages:
