Christmas Salad
A vibrant salad combining fresh greens with juicy orange segments, pomegranate seeds, and a delightful honey-Dijon dressing, perfect for holiday gatherings.
Ingredients
For the Salad
- 7 cups mixed spring greens Can substitute with kale or spinach
- 1.25 cups orange segments (mandarin, clementine, or tangerine) Grapefruit segments or apples can be a zesty alternative
- 0.5 cups pomegranate seeds Dried cranberries can be used as a substitute
- 0.5 cups crumbled feta cheese Can substitute with goat cheese or a dairy-free alternative
- 0.5 cups candied pecans Can swap for walnuts or sunflower seeds
For the Dressing
- ⅓ cup olive oil
- 1 tablespoon honey Replace with maple syrup for vegan option
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced shallot
- Salt and pepper to taste
Instructions
Preparation
- Step 1: Gather your ingredients on the counter.
- Step 2: In a large bowl, add the mixed spring greens.
- Step 3: Peel and segment the oranges into about 1 1/4 cups.
- Step 4: Sprinkle in the pomegranate seeds or dried cranberries.
- Step 5: Incorporate the crumbled feta cheese.
- Step 6: Roughly chop the candied pecans and sprinkle over the salad.
Dressing
- Step 7: In a small bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, and seasoning.
Finishing Touch
- Step 8: Drizzle the dressing over the salad ingredients.
- Step 9: Gently toss the salad to ensure all ingredients are evenly coated.
- Step 10: Serve immediately for the freshest taste.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Keep dressing separate until ready to eat.