Rich Glen Sticky Balsamic Christmas Salad

Rich Glen Sticky Balsamic Christmas Salad

A vibrant festive salad bursting with colour and flavour, sweet roasted vegetables, tangy cheese, and crunchy pecans brought together with the deep, glossy sweetness of Rich Glen Sticky Balsamic.

Tips:

  • The Sticky Balsamic adds a luxurious depth to the mushrooms and a festive tang to the dressing.
  • Prepare the grains, roasted vegetables, and dressing a day ahead — then assemble fresh for serving.
  • Garnish with extra mint leaves and pomegranate seeds for a beautiful holiday presentation.

Ingredients

  • Base

  • 1 cup cooked grains (such as quinoa, bulgur, or freekeh)
  • 1 can cannellini beans, drained and rinsed
  • 2–3 cups baby spinach
  • ½ cup pomegranate seeds
  • ¼ cup chopped fresh mint
  • ⅓ cup crumbled blue cheese or feta
  • ¼ cup finely diced red onion

  • Roasted Vegetables

  • 1 large sweet potato, peeled and cubed
  • 450 g chestnut mushrooms, quartered
  • ½ tsp ground cinnamon
  • 1 Tbsp olive oil
  • 2 Tbsp Rich Glen Sticky Balsamic

  • Honey Pecans

  • 1 cup pecans (halves or whole)
  • 1½ Tbsp honey
  • Pinch of salt

  • Dressing

  • 2 tsp orange zest
  • 1 Tbsp Rich Glen Signature extra virgin olive oil
  • ½ Tbsp Dijon mustard
  • ½ Tbsp honey
  • 1 Tbsp apple cider vinegar
  • 2–3 Tbsp Rich Glen Sticky Balsamic (to taste)

Directions

  1. Preheat the oven to 200°C.
  2. Toss the cubes of sweet potato with olive oil and cinnamon. Spread on a baking tray and roast for about 25–30 minutes, or until tender and slightly caramelised.
  3. In a separate tray, toss the mushrooms with Sticky Balsamic and a drizzle of olive oil. Roast for 15–20 minutes, until browned and glossy.
  4. Heat a non-stick pan over low heat. Add the pecans and toast gently until fragrant. Stir through the honey to coat, then remove to a lined plate to cool. Sprinkle with a pinch of salt.
  5. Whisk together the orange zest, extra virgin olive oil, mustard, honey, cider vinegar, and Sticky Balsamic. Taste and adjust the balance of sweetness and acidity as desired.
  6. In a large bowl, combine spinach, grains, beans, pomegranate, mint, and red onion. Toss gently with the dressing.
  7. Add roasted sweet potato, mushrooms, blue cheese or feta, and the honey pecans. Give a light toss and drizzle a final swirl of Rich Glen Sticky Balsamic over the top for shine and flavour.

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Products used in this recipe

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Sticky Balsamic

$18.00
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Extra Virgin Olive Oil 500mL

$18.00