One-Pot Wonders

Shrimp-Winter Fruit Salad with Pomegranate Seeds and Blue Cheese

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December  7, 2012
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Shrimp-Winter Fruit Salad with Pomegranate Seeds and Blue Cheese
  • Serves 2-3
Author Notes

I wanted something light, but filling, as well as holiday-colorful and festive. The Granny Smith green and the pomegranate red do the trick. Buying already cooked shrimp makes the dish very accessible. Good potluck fare; recipe easily doubles or triples. (Add the apples to the shrimp marinade to keep them from browning if taking this along to a potluck supper.) Don't dress the salad until it's time to eat. —Alyce Morgan

What You'll Need
Ingredients
  • 1/4 cup fresh orange juice
  • 2 tablespoons white wine or sherry vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon-style mustard
  • Pinch kosher salt, black pepper, crushed red pepper
  • 1/4 cup Extra virgin olive oil
  • 1/2 pound Shrimp, cooked and peeled (tails or no tails)
  • 1 cup Quinoa*, cooked and cooled (could sub couscous or rice)
  • 2 cups Spinach, raw
  • 1 Granny Smith apple, unpeeled,cored, and sliced thinly
  • 1 tablespoon Cranberries, fresh or frozen, minced
  • 2 Clementines, peeled and segmented (or sub 1 orange)
  • 1/2 Cucumber, peeled and chopped
  • 2 Slices (very thin) red onion, pulled apart (optional)
  • 1/4 cup Pomegranate seeds
  • 2 tablespoons Blue cheese, crumbled
  • 2 tablespoons Pecans, chopped (optional)
Directions
  1. First make the orange vinaigrette (orange juice- olive oil). In a medium bowl, whisk all but the oil, and then drizzle in oil, whisking. Place shrimp in another bowl and pour in about 2 tablespoons vinaigrette to briefly marinate. Set aside vinaigrette and the bowl of shrimp.
  2. To a large mixing bowl, add the rest of the ingredients except the pomegranate seeds, blue cheese, and nuts, if using. Stir in the marinated shrimp. Sprinkle with 1/8 teaspoon fresh ground black pepper and a pinch of crushed red pepper. Stir gently. Add just enough vinaigrette to moisten evenly. Taste and adjust seasonings.
  3. Spoon onto a large serving platter or bowl. Garnish with pomegranate seeds, blue cheese, and nuts, if using. Serve immediately.
  4. Cook's Note: If you make a whole pan of quinoa (1 cup dry to 2 cups water--bring to a boil/reduce heat for 25 min.), use the leftovers for breakfast. Add hot milk, maple syrup, and dried cranberries or chopped walnuts for a great cereal.
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