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
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Ingredients
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1/4 cup
fresh orange juice
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2 tablespoons
white wine or sherry vinegar
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1 teaspoon
honey
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1/2 teaspoon
Dijon-style mustard
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Pinch
kosher salt, black pepper, crushed red pepper
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1/4 cup
Extra virgin olive oil
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1/2 pound
Shrimp, cooked and peeled (tails or no tails)
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1 cup
Quinoa*, cooked and cooled (could sub couscous or rice)
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2 cups
Spinach, raw
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1
Granny Smith apple, unpeeled,cored, and sliced thinly
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1 tablespoon
Cranberries, fresh or frozen, minced
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2
Clementines, peeled and segmented (or sub 1 orange)
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1/2
Cucumber, peeled and chopped
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2
Slices (very thin) red onion, pulled apart (optional)
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1/4 cup
Pomegranate seeds
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2 tablespoons
Blue cheese, crumbled
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2 tablespoons
Pecans, chopped (optional)
Directions
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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.
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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.
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Spoon onto a large serving platter or bowl. Garnish with pomegranate seeds, blue cheese, and nuts, if using. Serve immediately.
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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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