A refreshing salad is always welcome at the table during a season of indulgent holiday food. I like this pretty salad using pomegranate seeds and oranges, two ingredients available this time of year, particularly the pomegranates. I used shaved Brussels sprouts and curly endive greens for the base of the salad. If Brussels sprouts are not for you, try using thinly sliced kale or escarole greens. The key is to use hardy winter greens that are not as prone to wilting once the salad is dressed with the vinaigrette. Shaved radicchio would be nice too, adding even more color.
A fun ingredient in the vinaigrette dressing is pomegranate molasses. It adds a bit of tartness to the dressing lending some crimson color as well. To offset the bitter greens used in the salad, I add agave syrup or honey for a balance of sweetness.
The salad is perfect for entertaining as it can sit at room temperature for 30 minutes before serving. Think of this as a dish to bring to help out the host for contribution to the holiday table. Or as the host, something you can make ahead while you finish preparing the main course.