Holiday Salad Recipe from BlueFire’s Chef Greg Frey Jr.

Posted by on 2013 Dec 11th with No Comments

As evidenced in our creative Gingerbread Houses designed by each of our La Costa departments, we have a talented bunch working here. And while the Gingerbread Houses all LOOK delicious, we tend to aim for a more balanced, healthier option when creating a meal fit for our La Costa guests – one that looks and tastes great, but is also good for you. This is why we turn to our own BlueFire Chef Greg Frey Jr..

Always dedicated to serving the freshest food that benefs local markets, Chef has a way of playing up ingredients to impress eyes and tastebuds alike. The below salad will be available for those dining with us for the holidays but we wanted to share the recipe for people that can’t make it out. So, if you’re looking to impress guests this holiday season, here you go! Be sure to share in the comments how your guests liked it.

Bloomsdale Spinach Salad with Flax Seed Crunches (serves six people)

For the salad:

  • 6 cups Bloomsdale Spinach(cleaned and stemmed)
  • 1 small Pomegranate
  • 6 oz crumbled blue cheese (Gorgonzola preferred)
  • 2 asian pears (cut in to 1 in cubes)
  • Salt and Pepper to taste

For the crunches:

  • 1 1/2 cup Flax seeds
  • 1/2 cup Flax meal
  • 2 cups rolled oats
  • 2 cups sliced almonds
  • 3 oz butter
  • 5 oz honey
  • 2 oz light corn syrup
  • 1/2 tsp kosher salt


Pre-heat the oven to 325 degrees F. In a large mixing bowl add all the dry ingredients together and set aside. Melt the butter, corn syrup and honey together till well incorporated then using a plastic spatula incorporate it into the dry ingredients by pouring the butter mixture around the sides of the bowl and folding it together. Mix well. Spread evenly onto a silicon baking liner or a parchment lined baking sheet and bake in the oven till it begins to set. (About 15 minutes.) Let the mixture cool and harden, then break into large crunchy pieces.

Cut open the pomegranate and remove the seeds discarding the white pith as you go. Toss the spinach, diced pears and cheese with your favorite vinaigrette and season with salt and black pepper. Garnish generously with pomegranate seeds and flax seed crunches.

Serve and Enjoy!

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