Christmas Salad
A festive Christmas salad wreath made with peppery rocket, figs in blankets, goat cheese pastry stars and a maple lemon dressing served on the side. Perfect for vegetarian and vegan-friendly Christmas tables.
Equipment
1 star cookie cutter (6-7cm high)
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
FOR THE FIGS IN BLANKET
- 3 fresh figs
- 3 vegan bacon rashers
- vegetable oil
- maple syrup
FOR THE GOAT CHEESE STARS
- 1 sheet puff pastry
- 6 tsp goat cheese log rind removed
- 3 tsp cranberry sauce
- milk of choice
FOR THE SALAD
- 60 g rocket leaves
- 3 physalis
- 1 small bunch black grapes
- 12 sweet red pepper drops (from a jar) also known as peppadrops
- 1 small handful toasted pecan nuts
- 1 small handful toasted shelled pistachios
- leaves from 2 thyme sprigs
FOR THE DRESSING
- 1 1/2 tsp Dijon mustard
- 2 Tbsp fresh lemon juice
- 4 Tbsp extra virgin olive oil
- 1 Tbsp maple syrup
- 1/2 Tbsp white wine vinegar
- 1 grated garlic clove
- salt & pepper to taste
Instructions
- Prepare the figs in blanket. Cut the figs and bacon rashers in half lengthwise. Brush the bacon rashers with oil on both sides. Then brush them with maple syrup. Wrap the bacon rashers around the figs, securing both ends with toothpicks so the bacon rashers stay in place while cooking. Place the figs in blanket on one half of an oven tray lined with parchment paper.3 fresh figs, 3 vegan bacon rashers, vegetable oil, maple syrup
- Preheat the oven to 200°C / 400°F.
- Prepare the goat cheese stars. Roll out the puff pastry sheet and cut out 12 stars (I used a 6 to 7 cm [2 1/3 - 2 3/4 inch] star cookie cutter). Brush half of the stars with milk. Place 1/2 tsp of cranberry sauce followed by a small tsp of goat cheese on top of those 6 stars. (avoid any fruit chunks or cheese rind so the stars are not too bulky). Place the other 6 stars on top and seal each star carefully using a spoon or your fingers. Brush the stars with milk and transfer to the oven tray where you placed the figs.1 sheet puff pastry, 3 tsp cranberry sauce, milk of choice, 6 tsp goat cheese log
- Bake the figs and stars in the oven for 20 mins until the stars are golden and the figs soft. Brush some more maple syrup on the figs if the vegan bacon has dried out too much while in the oven.
- To make the dressing whisk together the Dijon mustard, lemon juice, olive oil, maple syrup, white wine vinegar, and garlic. Season to taste with salt and pepper.1 1/2 tsp Dijon mustard, 2 Tbsp fresh lemon juice, 4 Tbsp extra virgin olive oil, 1 Tbsp maple syrup, 1/2 Tbsp white wine vinegar, 1 grated garlic clove, salt & pepper to taste
- To build the salad, place the dressing in a ramekin in the middle of a large round serving dish. Arrange the rocket leaves around the dish in a wreath shape.60 g rocket leaves
- Decorate with the figs in blanket, goat cheese stars, physalis, grapes cut in small bunches, and peppers. Scatter roasted pecans and pistachios all around. Top each fig in blanket with some fresh thyme leaves.3 physalis, 1 small bunch black grapes, 12 sweet red pepper drops (from a jar), 1 small handful toasted pecan nuts, 1 small handful toasted shelled pistachios, leaves from 2 thyme sprigs
- Serve, leaving each guest to drizzle dressing over their salad portion.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 28gProtein: 5gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 2mgSodium: 148mgPotassium: 144mgFiber: 2gSugar: 8gVitamin A: 348IUVitamin C: 5mgCalcium: 44mgIron: 2mg