Winter produce is at its peak season, with an abundance of citrus and pomegranate at your local grocer. Registered Dietitian Michelle Dudash is here to share how to make some refreshing seasonal salads to add to your Christmas menu, which are from her new book Clean Eating for Busy Families.

1. Michelle’s Christmas Chopped Salad 
This is Michelle’s salad that she gets the most requests for, especially at Christmas! With 9 different layers, it has everything you want in a salad from smoked salmon to pomegranate. Michelle works with POM POMS* Fresh Arils and loves using them in fall and winter salads for a pop of sweet and tart juiciness; they’re available now through January. POM POMs deliver the antioxidant goodness of pomegranates with no kitchen tools required. Each 100-calorie portion cup is a great-tasting way to enjoy a good source of fiber.

2. Arugula & Shrimp Salad with Mandarin Orange Vinaigrette
Add this salad to your buffet or kick off a plated dinner with this light dish.
First, we make the vinaigrette, with fresh-squeezed mandarin orange juice from 
Wonderful Halos. Halos are California-grown mandarins that are sweet, seedless and easy to peel, with a good source of fiber and an excellent source of Vitamin C. They are great for squeezing since they have such a high-water content, making them hydrating, too. Mix together with arugula, shrimp, shallot, and sliced aged Parmesan. 

3. Roasted Beet Salad with Balsamic
Another of Michelle’s go-to winter salad ingredients include cooked packaged beets. Toss with spinach or arugula, feta, pistachios, and aged balsamic vinaigrette and olive oil. To fancy things up, add some endive. 

Recipes:

CHOPPED SALAD WITH ISRAELI COUSCOUS, SMOKED SALMON & CREAMY PESTO 

This salad works well as an entrée paired with soup or crusty bread, as a party dish to pass around as a starter course at a dinner party. But beware, once you serve this salad at a family event, you will get requests to bring it every time, like I do! 

For the salad: 
1 1/3 cups cooked Israeli (pearled) couscous (whole-grain preferred) 
3 teaspoons high-heat oil like avocado, rice bran, or canola oil, divided 
1 ear of corn (or 1 cup frozen corn, thawed only, not blistered)
4 cups arugula, chopped baby spinach
1 cup diced tomatoes (about 1 large)
1 (4-ounce) package smoked wild Alaska salmon, diced 1⁄4 inch 
1⁄2 cup pomegranate arils 
1⁄4 cup shredded Asiago cheese (or Parmesan) 
1⁄4 cup no-shell pistachios, chopped through once or twice

For the dressing: 
3 tablespoons milk
2 tablespoons avocado oil mayonnaise
2 tablespoons nonfat plain Greek yogurt or almond-milk yogurt 
2 tablespoons chopped basil (or 1 teaspoon dried)
1 tablespoon minced shallots 
1 teaspoon lemon juice 
Freshly ground black pepper 

To make the salad: Prepare cups dry couscous according to directions on package. Toss with 2 teaspoons of the oil to prevent sticking and spread mixture on a plate to cool it quickly. Heat a medium sauté́ pan over medium heat and add 1 teaspoon of oil. Place the ear of corn into the pan and blister on one side, about 1 minute. Continue to cook and turn corn until all sides are blistered; remove pan from heat and let cool slightly. Stand the cob up on a cutting board and holding it firmly, cut the kernels off the cob. 

To make the dressing: Whisk together all of the dressing ingredients. 

When ready to serve, combine the couscous, corn, and remaining salad ingredients and pour the dressing on top. Toss well. Salad may be served immediately and will stay fresh for a few hours. 

GO GREEN 
Corn and tomatoes peak in summer and fall. Substitute 1 cup frozen, canned, or freeze-dried corn (no need to blister) and 1⁄4 cup sun-dried tomatoes in oil, drained, during the off season. 

RECIPE NOTE 
For an impressive table presentation, spoon lines of each ingredient in a 9 x 13-inch glass pan or large platter. Cover and refrigerate until ready to serve. 

Total prep and cook time: 45 minutes 
Yield: 4 main dish (2 cups) or 8 side dish (1 cup) servings 

Per serving: 379 calories; 18 g total fat; 3 g saturated fat; 18 g protein; 41 g carbohydrate; 4 g dietary fiber; 20 mg cholesterol. 

ARUGULA & SHRIMP SALAD WITH MANDARIN ORANGE VINAIGRETTE

For the vinaigrette:
3 tablespoons freshly squeezed orange juice (juice of 2 mandarin oranges)
2 teaspoons rice vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
1 pinch salt

For the salad:
5 ounces cooked shrimp (about 1 1/4 cups), peeled, tails removed
4 cups lightly packed fresh arugula (or [120 g] baby spinach)
8 thin slices Asiago or Parmesan cheese, halved diagonally
1 medium shallot, thinly sliced
Freshly ground black pepper

TO MAKE THE VINAIGRETTE: Whisk orange juice, vinegar, honey, and mustard in a medium bowl. Drizzle in the oil while whisking. Add warm shrimp and marinate for a few minutes in the dressing.

TO MAKE THE SALAD: Combine arugula, cheese, apricots, shallot, almonds, and pepper in another medium bowl. Pour in vinaigrette, holding back the shrimp. Toss salad with tongs and divide among salad bowls. Place shrimp atop salad in each bowl and enjoy immediately.

Total Prep and Cook Time: 25 minutes • Yield: 2 main dish servings or 4 appetizers

Per serving: 330 calories; 17 g total fat; 5 g saturated fat; 22 g Protein;
23 g carbohydrate; 3 g dietary fiber; 154 Mg cholesterol.

Recipe note:
You can use frozen, precooked tiny salad shrimp or medium shrimp, thawed. Or, to cook your own, bring a medium pot of water to a boil. Add a pinch of salt to the water and then add the shrimp; turn off the heat immediately and remove the shrimp as soon as they are opaque in the center, after about 5 minutes for medium
shrimp.

Reprinted with permission from Clean Eating for Busy Families: Simple and Satisfying Real-Foods Recipes You and Your Kids Will Love, by Michelle Dudash, RDN (Fair Winds Press, March 2019).

To learn more, visit www.michelledudash.com.