Holiday Recipe Ideas with Keany Items!

Sparkling Pomegranate Punch

• 2 oranges thinly sliced (15105)
• ¼ cup pomegranate seeds (02444)
• ¾ cup white wine (Riesling) chilled
• Ice cubes for serving
• 2 750-mL bottles of sparkling wine, chilled
• 3 tablespoons sugar (60134)
• 1 cup diced fresh pineapple (1/2 inch) (90452)
• 1 cup pomegranate juice (16217)

Cranberry Pecan Goat Cheese Appetizer Roll

• goat cheese log (30063)

• dried sweetened cranberries, finely chopped (03227)

• pecans, finely chopped (16097)

• pinch of salt

Crispy Beet and Mozzarella Salad

• 1 1/2 lb. medium beets, scrubbed, trimmed and cut into 1⁄4-inch-thick slices (90843)
• 3 tbsp. olive oil (60022)
• 1 English (seedless) cucumber, chopped (80163)
• 10 radishes, thinly sliced (90542)
• 6 c. arugula (20012)
• 3 tbsp. red wine vinegar (05087)
• 8 oz. fresh mozzarella, torn (00400)

1. Preheat oven to 450°F. In medium bowl, toss beets with 2 tablespoons oil and 1⁄4 teaspoon salt; arrange in single layer on 2 large rimmed baking sheets. Roast 20 to 25 minutes or until golden brown and crisp, switching racks halfway through. Let cool.
2. In large bowl, toss cooled beets with cucumber, radishes, arugula, vinegar, remaining 1 tablespoon oil and 1⁄2 teaspoon each salt and pepper. Divide among serving plates; top with mozzarella

Sweet Potato and Cauliflower Salad

• 1 1/2 lb. small sweet potatoes, cut lengthwise into 1/2″ wedges (90844)
• 1 small head cauliflower, cut into florets (80622)
• 7 tbsp. extra-virgin olive oil, divided (60022)
• Kosher salt
• Freshly ground black pepper
• 3 tbsp. sherry vinegar (00606)
• 8 c. torn mixed lettuces (90571)
• 2/3 c. pomegranate seeds (02444)

1. Toss together sweet potatoes, cauliflower, 3 tablespoons olive oil, salt and pepper on a rimmed baking sheet. Roast at 425 degrees F, tossing once, until golden, 25 to 30 minutes; cool.
2. Whisk together remaining olive oil, sherry vinegar, salt and pepper in a bowl. Add lettuces, pomegranate seeds, and roasted vegetables; toss to coat. Serve immediately.