It's almost Christmas, which maybe gives me some grace on my blogging absence - not blogging is much like not going to the gym: first you miss a day, then a week.. then you have a baby and suddenly it's been almost 6 years. Humour me and let me think that you've all been pining next to your computers; I don't know if it's a Reems trait, or an oldest child trait, but I do my best work under a cloak of guilt and expectations.
Now, for my return I needed to pull out all the stops, and I guarantee that this is 100% Haley Inspired Brilliance. Sheer gastronomic and seasonal genius combined, I am totally wasted changing diapers.The kids and I were sharing their first pomegranate experience this afternoon; while we were delving into the fun and messiness that is eating a pomegranate, the lightning bolt struck - CHRISTMAS SALAD. Red, White, Green. Even Finn, who normally shies away from salads loved it.I encourage you to make this for Christmas dinner.
Christmas Salad (Pomegranate Hazelnut Spinach Salad)
Adjust amounts to your groups, this will serve 4
Baby Spinach - 4 cups
1/2 sliced avocado
1/3 cup roughly chopped toasted hazelnuts (bragging time, the ones in this salad came from the trees in the park behind our house)
1/4 cup crumbled feta (or chevre)
pomegranate - 1/3 or so of the seeds
1/4 cup thinly sliced red onions (or sub chopped green onions)
1/4 cup julienned red pepper
Dressing: 3 T balsamic vinegar, 3T olive oil, dash honey, tiny pinch sea salt
(You could substitute a bottled vinaigrette)
Toss with dressing. Serve. Raise a glass to me. Merry Christmas!