christmas salad

Persimmon Salad with shaved fennel, butter lettuce, pomegranate seeds, and a bright citrus dressing. Perfect for the holiday table! Vegan and Gluten-free.

Persimmon Salad With Citrus Dressing 

fennel bulb, thinly sliced

Fuyu persimmons, thinly sliced

¼ cup very thinly sliced red onion

oz butter lettuce

pomegranate seeds

pistachios (optional)

⅛ C crumbled goat cheese

orange- zest and its juice- about ½ C

lime – zest and its juice- about ¼ C

honey

olive oil

¼ tsp kosher salt

¼ tsp pepper

shallot very finely chopped

Persimmon Salad with Citrus Dressing 

Mix all the dressing ingredients together in a small bowl or jar. Set aside.

Toss butter lettuce, fennel and onion with some of the dressing ( you may not need all).

To platter the salad&#8211;  lay a bed of dressed greens on a platter. Scatter slices of persimmon over the dressed lettuce. Garnish with pomegranate seeds ( and pistachio and goat cheese if using), and spoon a little more dressing on the persimmons. Crack some pepper over top.

To plate the salad -layer slices of persimmon with dressed lettuce fennel mixture, top with pomegranate.

Delicious! This was my go-to lunch salad in the midst of all the holiday eating. Thank you for this!

Made this tonight...so delicious! Thank you for sharing!

This kale pomegranate salad (aka Christmas Salad) is super easy to whip up and makes for a festive and healthy option for the holidays.

Kale Pomegranate Salad with Goat Cheese (Christmas Salad)

kale,

oz goat cheese, crumbled

pomegranate seeds (about 1 large pomegranate)

walnuts

sea salt and pepper,

balsamic vinegar

maple syrup

dijon mustard

garlic

sea salt

herbs (optional)

Make dressing: add all ingredients into a blender and blend until combined or add all ingredients to a mason jar and shake to combine. Dressing can be made up to 3 days in advance. Make it and store in the fridge until ready to prep the full salad.

In a large mixing bowl, combine kale with about 1/2 of the dressing and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.

Add pomegranate seeds and goat cheese to the salad bowl (saving a little of each for topping), toss together and season with sea salt and pepper to taste. Add more dressing if needed. Transfer to a serving bowl, sprinkle with candied nuts, additional pomegranate seeds and goat cheese.

Wow! Amazing recipe. And I think this is both delicious and healthy. Definitely will try to make this recipe.

Delicious, easy salad!! And it’s beautiful and healthy too! I made this for Christmas Day dinner and it was a big hit with my family! Only modification I made was replacing the candied walnuts with toasted raw walnuts.

Love this salad. Everything about it is wonderful--taste, texture, appearance.I used a creamy feta (not too dry and crumbly).

I made the salad yesterday for Christmas Eve - it was delicious and easy to make! And it looks so festive too!

This salad is my new absolute favorite. The combination of flavors is perfection.  I made this for Christmas dinner and it was loved by everyone! It will definitely be made many years to come (not to mention many times in between). Highly recommend!

Contains all the colors of Christmas! This fresh, bright salad is made with broccoli, cauliflower, red onion and cherry tomatoes mixed with a creamy dressing.

Christmas Salad

broccoli, chopped into florets

cauliflower, chopped into florets

red onion, thinly sliced

cherry tomatoes, halved

mayonnaise

sour cream

tbsp sugar

Add veggies into a salad bowl.

In another bowl, whisk together mayonnaise, sour cream...

In another bowl, whisk together mayonnaise, sour cream and sugar. Pour over veggies and toss together.

Chill in the fridge one hour before serving.

https://mediavine-res.cloudinary.com/video/upload/x33wjax17bo4npjygjhr.mp4

Christmas Salad - Contains all the colors of Christmas! This fresh, bright salad is made with broccoli, cauliflower, red onion and cherry tomatoes mixed with a creamy dressing.

Crisp apples, toasty walnuts and creamy feta or blue cheese make this apple walnut salad ideal for holidays and parties. Simple and beautiful!

Apple Walnut Salad

walnut halves

apples apple

baby arugula

Belgian endives* (about 6 ounces)

cranberries raisins

gorgonzola** (goat cheese,

shallot (very finely chopped)

extra virgin olive oil

red wine vinegar

salt

cinnamon

Bake

Preheat the oven to 350 degrees F. Spread the walnuts into a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the nuts smell fragrant and toasty and they are crisp. Immediately transfer to a cutting board to cool. Roughly chop.

Whisk

In a medium mixing bowl, whisk together the dressing ingredients: shallot, olive oil, red wine vinegar, maple syrup, cinnamon, and salt. Add the apple and toss to coat.

In a large serving bowl, place the arugula. Thinly cut the endive crosswise into very thin rounds (you&#039;ll have 3 cups or so). Add them to the bowl.

Add half each of the cranberries, cheese, and walnuts.

Toss

With a spoon, scoop the apple slices into the salad (some of the dressing and shallots will cling to the apples; some will be left behind in the bowl). Add a few more spoonfuls of the dressing to the salad to moisten it, then toss to coat. If the salad seems dry at this point, continue to spoon on small amounts of the dressing, tossing after each, until it’s moist but not sopping (it’s easy to overdress salad!).

Sprinkle

Sprinkle the remaining cranberries, cheese, and walnuts over the salad, then very lightly toss once more. Taste and add a bit of additional salt if desired (the amount you need will vary based on your cheese; with gorgonzola, our salad was just right). Enjoy immediately, with any remaining dressing on the side for serving as desired.

Christmas Eve Salad - Some of the most common ingredients are beets, lettuce, orange slices, sweet lime, pomegranates, jicama, peanuts, sugar cane and apples, but every region has a different recipe based on what they have available, so you will find that some recipes call for ingredients...

Mexican Christmas Eve Salad

romaine lettuce leaves

beet

beets cooking water

plantain but still firm (diced)

jicama

apple (diced)

orange

peanuts

orange juice

Sugar

If you are using fresh beets, do not peel them before cooking. Cook in a small amount of water until tender about 15-18 minutes. Cooking time will depend on the size and how fresh the beets are. After cooking, reserve 1/2 cup of the cooking water. When beets are slightly cooled, remove the skin by gently peeling it using a paper towel. You will see that the skin comes off really easy.

For the first layer, arrange in a large plate 3 large romaine lettuce leaves. Thinly slice the other 3 leaves and reserve.

Arrange the sliced (or diced) beets, plantain, jicama, and apples. Top with orange wedges, finely sliced lettuce and roasted peanuts.

For the dressing mix the reserved 1/2 cup of the beet cooking water, orange juice with sugar to taste, mix an drizzle over salad.  Serve immediately.

A super easy Christmas Salad that is as fun and festive as it is delicious. Drizzle with a delectable Honey Mustard Champagne Vinaigrette.

champagne vinegar

Dijon Mustard

black pepper

spring greens

almonds

feta cheese

oranges

pomegranate seeded

In a small bowl whisk together minced garlic, champagne vinegar, Dijon mustard, honey, salt and pepper.  Slowly drizzle in olive oil; whisking continuously.

In a large bowl add spring green, sliced almonds, feta cheese, mandarin oranges and pomegranate arils.  Drizzle the dressing over the salad and toss to coat.

Beautiful, delicious and healthy! Great recipe!

This is such a fun and festive salad! Such a great addition to our holiday menu!

Beautiful and delicious! Great for the for the holidays!

Made dressing ahead of time...used rice wine vinvgar. Added baby spinach &amp; kiwi.
Made this for Christmas dinner.
Everyone loved it!

Literally. The best salad I have ever had. Thanks for sharing this recipe!

This Christmas salad is a blend of mixed greens, oranges, pomegranate, feta cheese and candied pecans, all tossed in a homemade dressing. An easy and festive salad that is the perfect addition to any holiday menu!

orange segments (mandarin oranges, clementines

pomegranate seeds (can substitute dried cranberries)

feta cheese (crumbled)

pecans (roughly chopped)

Dijon mustard

apple cider vinegar

shallot (minced)

salt and pepper

Place the mixed greens, oranges, pomegranate seeds, feta cheese and pecans in a large bowl.

Place all the dressing ingredients in a small bowl, whisk until smooth.

Drizzle the dressing over the salad mixture to taste, then gently toss to coat. You may have dressing left over. Serve immediately.

https://content.jwplatform.com/videos/1YOSStT2.mp4

Need a break from rich Christmas food? This fresh, zingy feta, pistachio and clementine salad is just the ticket, plus there’s no cooking involved

Spiced feta, pistachio & clementine salad

feta, crumbled

Greek yogurt

½ tsp chilli flakes

tbsp za’atar or mixed dried herbs

tbsp honey

tbsp white wine vinegar

banana shallot,

rocket

clementines,

mint

pistachios, chopped

Put the feta in a bowl with the yogurt and ½ tsp salt and mash together well with a fork. Put in a sieve set over a bowl for 3 hrs, then chill overnight. Once chilled, roll into 12 balls the size of walnuts. Mix together the chilli and za’atar, then roll the feta balls in the mixture to coat. Put in the fridge to chill for 30 mins. Will keep chilled in a container for up to three days covered in a layer of olive oil.

Mix the oil with the honey, vinegar and some seasoning to taste. Toss the shallots, rocket and clementine slices together with the mint. Arrange on a plate with the feta balls on top and drizzle over the dressing. Scatter with the chopped pistachios and pomegranate seeds.

This gorgeous Holiday Honeycrisp Salad is full of flavor and texture, with fresh apple slices, crunchy toasted pecans, chewy dried cranberries, zippy blue cheese, and a tangy-sweet apple cider vinaigrette. It&#x27;s perfect as a Christmas salad, a Thanksgiving salad, for a dinner party, or as part of a regular weeknight dinner!

Holiday Honeycrisp Salad

apple juice OR apple cider

lemon juice

black pepper (to taste)

Honeycrisp apples (about 1 pound) (thinly sliced)

lemon

salad greens

pecan halves (toasted

cranberries OR dried cherries

blue cheese

To prepare Apple Cider Vinaigrette, measure oil, apple cider vinegar, apple juice/cider, honey, lemon juice, salt, and pepper into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor.

Place apple slices in a large plastic baggie and squeeze the fresh lemon juice (from the lemon half) over them. Close bag and shake to coat. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and blue cheese. Just before serving, dress with desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated.

https://content.jwplatform.com/videos/L7x4BEsl.mp4

This gorgeous Holiday Honeycrisp Salad is full of flavor and texture, with fresh apple slices, crunchy candied pecans, chewy dried cranberries, salty blue cheese, and a tangy-sweet apple cider vinaigrette!

Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets is a great recipe for a cold Winter night! It&#039;s also a perfect and festive side dish for the holidays, such as Thanksgiving and Christmas. This recipe is healthy, vegetarian, gluten-free, and packed with fiber!

Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets

Brussels sprouts ((raw, ends trimmed, yellow leaves removed))

salt (to taste)

butternut squash

beets

pecan halves

cranberries

honey (or brown sugar)

Preheat oven to 375  F.  Line the baking sheet with parchment paper.

Trim ends of Brussels sprouts and remove yellow leaves.  Slice all Brussels sprouts in half. 

In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. 

Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes. Roast them longer if you&#39;d like a softer texture. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

How to Roast Brussels Sprouts

Preheat oven to 375 F.  Line the baking sheet with parchment paper.

In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoons of olive oil, and salt, and toss to combine.  Note: For more tips and details on how to peel, cut, and roast whole butternut squash, check out this article: How to Roast Butternut Squash.

Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking until softened.

Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

How to Roast Butternut Squash

Add 2 beets to a medium-sized saucepan filled with water.  Bring to a boil.  Boil the beets on medium heat, half-covered (allowing some heat to escape), for about 30 or 40 minutes until soft (depending on the size of the beets).  Remove from heat.

Using a large spoon or a ladle, carefully remove beets from hot water.  Let them cool.  When completely cooled, peel the beets and then dice them into small cubes.

How to Cook Beets

Preheat the oven to 350 F.   Line a baking sheet with parchment paper.  Spread pecans in a single layer.

Toast the pecans for about 5 to 10 minutes in the preheated oven at 350 F until they get darker in color.  

Note: Pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward. 

How to Toast Pecans

Combine 1 cup of balsamic vinegar + 1/4 cup of honey or brown sugar in a medium pan and cook it down, regularly stirring.  The mixture should reduce by about half.  Consistency should be thick enough to coat the back of the spoon but should not be overly thick.

Balsamic Glaze

In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, diced cooked beets, toasted pecans, and dried cranberries.

Drizzle with the balsamic glaze without mixing it with the salad.

IMPORTANT NOTE: If making this salad ahead, drizzle the balsamic glaze only right before serving, for presentation purposes. Otherwise, the salad might look dark and not as colorful.

Assembly

This simple 20-Minute Christmas Salad features classic holiday ingredients, such as pecans, mandarin oranges, pomegranate seeds, and dried cranberries. They are tossed together with baby spinach, goat cheese, and homemade Honey-Mustard Lime Vinaigrette. This festive holiday salad will pair beautifully with your favorite Christmas main course (ham, prime rib, beef tenderloin, turkey, and even seafood!) and is a great addition to your holiday menu.

Top 17 christmas salad recipes from across the web

The most viewed christmas salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 17 christmas salad recipes from across the web

The most viewed christmas salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Persimmon Salad With Citrus Dressin...

Kale Pomegranate Salad with Goat Ch...

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Apple Walnut Salad

Mexican Christmas Eve Salad

Christmas Salad

Christmas Salad

Spiced feta, pistachio & clementine...

Holiday Honeycrisp Salad

Winter Vegetable Salad with Buttern...

Christmas Salad

Christmas Salad

Roasted Butternut Squash Salad with...

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The most viewed christmas salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine