holiday 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!

Looking for an amazing holiday salad? This Holiday Apple Salad from Delish.com is the best.

Apple Salad

c. brown sugar

cinnamon

kosher salt

water

pecans

c. greens

apples, thinly sliced

c. blue cheese

cranberries

apple cider vinegar

shallot, finely chopped

Dijon mustard

Absolutely loved this salad and so did my family! I omitted the Bleu cheese and I didn’t think it was missing anything, I used 2 different types of apple.

Excellent salad. For those who don't care for blue cheese, feta also works well.  We have this often at family gatherings

I made this for a work function party, was a hit. Great recipe!

https://streaming.hearstdigitalstudios.com/manual_upload/5852db8cbbddbd59d3078291/mp4/Holiday_Apple_Salad_FRONT_1481825181_4000_hd_v3.mp4

Looking for the best salad recipe for a dinner party?

This Holiday Apple Salad with Pecans and Cranberries Will Wow Your Crowd.

This gorgeous green salad recipe is bursting with fresh pomegranate, Bartlett pear and Honeycrisp apple! This salad will brighten up your holiday table, and liven up a regular weeknight dinner. Recipe yields 4 to 6 side salads.

Pomegranate &amp; Pear Green Salad with Ginger Dressing

baby arugula

(about 1/2 cup) goat cheese

large ripe Bartlett pear, thinly sliced

Honeycrisp apple,

pomegranate

apple cider vinegar,

maple syrup

ginger

sea salt

twists of freshly ground black pepper

To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they&#8217;re fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.

Arrange the arugula across a large serving platter (or bowl, but the salad looks prettiest on a platter). Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections (see photos). Sprinkle all over with fresh pomegranate arils.

To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn&#8217;t quite zippy enough, add another teaspoon of vinegar.

Wait to dress the salad until you&#8217;re ready to serve (the dressing will wilt the greens over time). When you&#8217;re ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.

Or buy them cleaned ( got mine at Costco today) 
Very tasty  
Will make it again
Thank You

This salad looks amazing.  Making it for ladies luncheon.

Hello, Kate,
The minute I saw this recipe, I ordered your cookbook!  I can't wait to make this "pretty" salad for the holidays!  It is absolutely gorgeous.  Received your cookbook yesterday from Amazon ... WOW ... I collect cookbooks ... can't say that I always make everything.  Read some of the reviews for yours ... I guess you walk on water.
Have a great holiday season.
Sally

This pomegranate salad is not only the prettiest salad I've made but also the best tasting.  The pomegranate seeds give it added sweet tartness and crunch, and the ginger dressing is amazing!  Definitely my new company/holiday go-to salad!

I made this today for a ladies luncheon and it was a hit.  I did need to add 2 tsp cider vinegar to give it a bit of extra zip (I made the dressing yesterday and it lost a bit of flavour).  I had many requests for the recipe and definitely plan to make it again down the road.

I made the salad tonight and it was delicious , light and flavorful. I used lemon juice as I did not have apple vinegar with me. Love the dressing !

We have made this recipe twice in two days it is absolutely delish, will definitely become one of our go to salads. Thanks Kate

Kate, I love your salads!  And this is another amazing one.  Made it for our Christmas Eve dinner.  It's a feast for the eyes &amp; packed full of delicious flavors.

Was the star of the show at Christmas dinner.  So beautiful and very tasty.  I added lemon juice to the dressing to make it zingy.  Your recipes are so lovely.  Thank you so much and Happy New Year!

This was the best looking salad I've ever made, and the taste lived up to the appearance. I loved how bright and fresh it was, and the ginger dressing added just the right amount of zing and pulled everything together. This was literally the centerpiece of my Christmas dinner table, and everyone loved it!

I made this to serve with Christmas dinner. Not only delicious, but so beautiful my daughter in law took a photo of it and posted on her FB page!

It was delicious. So attractive to look at as well. Easy to make.

This salad is as pretty as it is tasty! We made it for a family Christmas meal and liked it so much we made it again the next week. Fresh ginger in the dressing really gave it a nice touch.

I made this for a dinner party and my guests absolutely raved about it- everyone wanted to know what was in the dressing! I plan on making it again for my next party. Thanks for another spot-on recipe!

This salad was so good! I was looking forward to it all week as I was waiting for my pear to ripen. Well worth the wait! And the dressing paired perfectly with it. Definitely added that extra tablespoon of apple cider vinegar. Perfect amount of "zippy." I've rediscovered your website and have so far loved everything I've made. Thanks for sharing with us!

O my goodness... this is such a delicious salad! I brought this to a Christmas potluck and it was a bit hit! Everyone wanted the recipe! Thanks again!

Awesome Salad! 
I was not able to find pomegranate seeds, so I substituted fresh blueberries. I also used a mix of baby greens (arugula, tat soi, Swiss chard, spinach and pea shoots). It was absolutely delicious! I love the ginger dressing!

Shredded Brussels sprouts with cranberries and walnuts are a super quick and easy side dish with great flavors! Great for the holidays!

Shredded Brussels sprouts with cranberries

Brussels sprouts

nutmeg

salt

black pepper

walnuts

Shred the Brussels sprouts: Remove the core and...

Shred the Brussels sprouts: Remove the core and thinly slice the Brussels sprouts.

Heat the olive oil in a large skillet...

Heat the olive oil in a large skillet over medium heat.

Add the Brussels sprouts, nutmeg, salt and pepper....

Add the Brussels sprouts, nutmeg, salt and pepper. Cook, stirring, for 3-4 minutes, until the Brussels sprouts are bright and slightly wilted.

Add the cranberries and walnuts and stir to...

Add the cranberries and walnuts and stir to combine. Season to taste and serve warm.

This Holiday Salad is the perfect dish to bring to your next holiday party. It&#39;s tossed with a flavorful apple cider vinaigrette, and takes just 10 minutes to assemble!

Holiday Salad with Apple Cider Dressing

spicy brown (or Dijon) mustard

garlic (, minced)

fine sea salt

greens*

apple (, thinly sliced)

onion

gorgonzola

To prepare the dressing, combine the vinegar, olive oil, mustard, garlic, honey, salt, and pepper in a 12-ounce glass jar with a lid. Start with just 2 tablespoons of honey, and add the other tablespoon if you&#39;d like the dressing to be sweeter. (My family prefers using all 3 tablespoons.) Stir well, until the dressing looks well mixed, and set it aside.

To assemble the salad, add the leafy greens to a large salad bowl, and top them with the sliced apples, onions, dried cranberries, and pecans. You can add the blue cheese on top, too, or serve it on the side with a spoon, for guests who might not enjoy cheese.

Pour the dressing generously over the salad, just before serving, and toss well to make sure everything is well coated. You might not need to use all of the dressing, but any leftovers will keep well in the fridge for up to 5 days in an airtight container. (This dressing can also be made in advance, for an easier holiday meal. Chop the apple and onion, and assemble the salad shortly before serving, so the apple won&#39;t brown.)

A simple vibrant winter salad with kale, pomegranate, feta, and pecans in a zippy vinaigrette. Easy to make and special enough for a party.

Winter Salad

pecan halves

small red onion

kale

pomegranate (to yield 1/2 cup seeds)

feta cheese

parsley

extra virgin olive oil

Bake

Preheat your oven to 350 degrees F. Spread the pecans on an ungreased baking sheet in a single layer. Bake for 5-10 minutes, tossing once or twice throughout, until toasted and fragrant. Watch carefully and set a timer so that the nuts do not burn. Remove from the baking sheet and set aside.

Cover

Slice the onion thinly and place in a small bowl. Cover with cold tap water and set aside for 10 minutes while you finish preparing the rest of the salad (this will keep the onion's flavor but prevent the onion from having such a harsh, raw bite.) Drain the onion and lightly pat dry.

Slice

Slice the pomegranate in half across its "equator" (NOT top to bottom). Working one half at a time, turn the pomegranate over an empty bowl, cut side down, and squeeze it gently all the way around to loosen the seeds. With the back of a wooden spoon, firmly wrap the back of the pomegranate, knocking the seeds into the bowl (be careful—the juice can splatter). Rotate the pomegranate then repeat, so that you tap it all the way around and knock out as many seeds as possible. Slice the pomegranate into big wedges and remove any seeds you missed with your fingers. Repeat with the second half. Measure out 1/2 cup of the seeds for the recipe, then save the rest for a different use.

Whisk

In a small bowl or large measuring cup, whisk together all of the dressing ingredients: olive oil, apple cider vinegar, mustard, honey, salt, and pepper. Alternatively, you can shake all of the ingredients together in a tightly sealed mason jar.

Toss

Place the kale and onion slices in a large serving bowl. Pour the dressing over the top. Toss to coat, then let the salad rest in the refrigerator for 20 minutes if time allows (the flavors will meld and the kale will become more tender). Just before serving, sprinkle with the toasted pecans, pomegranate seeds, feta, and parsley. Toss lightly and serve.

Russian Herring Under a Fur Coat Salad (Shuba Salad) is a layered salad made with herring, vegetables, eggs, and mayonnaise. Loaded with flavor, this colorful appetizer is a must-have at your next celebration.

Russian Herring Under a Fur Coat Salad (Shuba Salad)

beets,

carrots,

dill

eggs,

mayo

In one pot, place beets in boiling water (enough water to cover the beets). Boil 1 hour, or until soft when pierced with a knife. The cooking time varies depending on your beets. Some will cook sooner than others, so test all of them. When cooked, remove from boiling water and let cool to room temperature. Peel the cooked beets (I use gloves for this sometimes to prevent from your hands getting stained). Use a cheese grater, grate into a bowl.&nbsp;In a separate pot, boil whole potatoes and carrots about 25-35 minutes, or until smooth when pierced with a knife. Don’t overcook. When cooked, remove from boiling water and let cool to room temperature. Peel the cooked potatoes and carrots. It’s easiest to peel carrots by putting a slit down the length of the carrot and peeling in a circle around the carrot. Grate into separate bowls.Place 4 eggs in another pot of salted cold water and bring them to a boil. Once the water is boiling, cook for 10 minutes. When timer is done, place eggs in a ice bath. Let eggs cool to room temperature. Peel the eggs. Cut in half.While veggies cook, take each herring filet and cut into 4 strips, then cut into 1/4 in cubes. Add into a bowl. Chop the onion as well and add to the same bowl. Finely chop 2 tbsp fresh dill, add to bowl and mix well. Set aside until ready to layer your salad.

METHOD FOR PREP

Using a springform without the bottom part, place it on top of a plate that is slightly larger than the springform.Add the grated potatoes, spreading evenly to the edges, but don’t press down too hard.Add in the herring, onion and dill mixture. Using the spoon spread it to the edges of the springform.Add the grated carrots, spoon on half of the mayo, spreading evenly on top.Add the grated beets, spoon on the other half of the mayo, spreading evenly on top.Carefully grate the egg white part of the hard boiled eggs over the mayo layer, spreading evenly as you grate. Then grate in the egg yolk, you might have some eggs leftover, which is fine.Garnish with fresh dill. Refrigerate for at least 4-6 hours or over night to chill the salad before serving. Release and remove the springform. When serving, cut like you would cut a cake and enjoy. Goes well with a cold beer.

STEPS FOR LAYER ORDER:

This shredded Brussels sprout and arugula salad is crisp, refreshing and filling. Enjoy this simple recipe for dinner, pack it for lunch tomorrow, make it for the holidays! Recipe yields 4 large portions or 6 to 8 side salads.

Shredded Brussels Sprouts &amp; Arugula Salad with Sunshine Dressing

pecan halves

cherries

goat cheese, crumbled

sunshine salad dressing

To prepare the Brussels sprouts, first cut off the nubby ends and discard any discolored outer leaves. Then, carefully shred the sprouts with a sharp knife by hand, then roughly chop them for good measure. Or shred them in your food processor using the slicing disk. Place the arugula and shredded Brussels in a large serving bowl, and set it aside.

Toast the pecans in a large skillet over medium heat, stirring often, until they’re fragrant and starting to toast on the edges, about 4 to 6 minutes. If using pecan halves, transfer them to a cutting board and chop before adding them to the bowl.

Add the chopped cherries and goat cheese to the bowl. If you’ll be serving the salad promptly, drizzle about two-thirds of it over the salad. Toss gently to combine. You might want to add a little more, but I’ll leave that up to you.

Once dressed, this salad will keep well in the refrigerator, covered, for about two days. For more longevity, store the salad dressing separately and toss individual salads with dressing just before serving (the salad will keep for about 5 days that way).

Used spinach instead of arugula. Ate waaaay too much. I absolutely love it! Thank you for this recipe.

Yum ... Makes me want to add some roasted squash to that too :-).

Hello Kate....i really enjoyed your recipe and it's looks sooo delicious with more beautiful colored...i will try it soon..Thanks for sharing &amp; keep shared  your new amazing recipes...........!

I made this today for lunch and this salad is delicious!!  I followed the recipe exactly!  I especially loved the salad dressing.  I think this would be a great salad to serve for Thanksgiving!

Want you to know I love this recipie! I’ve never toasted my own pecans before and the aroma is glorious. Chopped brussels  go so well in a salad and this will be a regular in my weekly dinner recipies!

This is delicious!  The toasted pecans are wonderful!  I might also try it with roasted brussels sprouts, even though that would add more prep.  Thanks for a great recipe!

Hey Kate!  We enjoyed this salad tonight with a really tasty, healthy meatloaf.  I have to admit my brussels sprouts weren't nearly as pretty and shredded as yours.  They were.... chunky...  which I think I don't love.  I will certainly make this again because the flavors are lovely together and the crunch of the brussels was AWESOME.  I need to master the shredding technique though! :-) . Thanks for this delish recipe, especially the dressing which is sheer perfection!

I've only ever had roasted brussels, so I wasn't sure about raw shredded ones at first, but they were fantastic! This salad was delicious, and so easy! And the sunshine dressing was a win as well! :)

Love this salad-- I'm walking on sunshine for the second week in a row-- or at least eating it!! Mellowed the dressing with a bit less dijon and used walnuts because they were handy. The salad is also really pretty, so I'm thinking of making it for the Christmas spead (red, white and green).

This salad is amazing! Truly delicious and the leftovers taste just as good. I subbed toasted pepitas for the pecans and used spinach instead of arugula (hubby not an arugula fan). Also, I found the standard chopping blade in my food processor worked best for shredding the sprouts on pulse mode - neither the slicing or shredding blade worked very well. Was the first time I made the sunshine dressing, and I am totally hooked on it! It will become a staple for me. Using yogurt in there....genius! Thank you, Kate!

All my life I have eaten Brussel Sprouts cooked whole. No one ever told me that I could shred them. Thank you for giving me this great tid-bit of culinary magic.

Another hit. That dressing is about to be on permanent rotation for me. I am a huge fan and bought your book for myself and friend— keep up the amazing work!

This is so good!  I ate it every day for a week and then brought it to a potluck as well.  Everyone asked for the recipe :D  I substituted feta for the goat cheese and I added an extra half cup apple cider vinegar to the dressing to thin it a bit.  Perfection!

I was in charge of the salad for last nights dinner party and made this! 
Yes! I will definitely be making it again and everyone loved it! Several of the guests cant have dairy so I omitted the cheese and made the tahini dressing you recommended - I will now be putting that goodness on everything! 
Everyone loved the colours, the flavours, and I loved how well it held up and that I have leftovers!
Thank you so much!

This recipe is deeeelish!  Love making a double batch of the sunshine dressing for future salads!

Great salad, great dressing! Thanks for sharing!

I saw the photo on IG and never made it, so I doubled back and looked for it.  Glad I did! Made it for lunch yesterday and shared with some coworkers today.  The dressing really makes this salad.  I am finishing it off for dinner tonight.  I used the slicer on my food processor, and it worked perfect.  Thanks for the recipe and shredding tip!!! I might convince my husband to try sprouts now.  HA!

Made this salad as my contribution to Christmas lunch in Australia. Loved the twist on brussel sprouts. It looked attractive and tasted delicious, thank you so much! The sunshine dressing is addictive, have been using it up on all sorts of leftovers and it makes anything taste amazing.

This is delicious! I added hard boiled egg to ledtovers, absolutely delicious. I also toasted some baguette and chopped up like croutons.. this is a keeper.

Nice taste and texture!  I forgot to buy pecans so I toasted some unsalted mixed nuts and it was fabulous.

This filling Cranberry Apple Pecan Salad with Honey Mustard Vinaigrette is packed with layers of flavor, texture, and color. Serve it as a side dish, or enjoy it as a main.

Cranberry Apple Pecan Salad with Honey Mustard Vinaigrette

baby spinach

lettuce

apple,

red onion, thinly sliced

pecan halves, toasted

dijon mustard

Salt and pepper,

Layer all the salad ingredients, minus the dressing...

Layer all the salad ingredients, minus the dressing ingredients, in a large bowl.

Whisk the dressing ingredients together. Drizzle over the...

Whisk the dressing ingredients together. Drizzle over the salad and serve, with any extra dressing offered on the side.

https://www.youtube.com/watch?v=wzMsDmrTC-I

FOR THE RECIPE: http://wholeful.ly/cran-apple

Packed full of flavor and texture, this Cranberry Apple Pecan Salad is anything but boring! Top it with grilled chicken or white beans to make it a full, nutrient-packed meal.

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Classic Russian Vinegret salad with beets and sauerkraut.

Classic Vinegret Salad with Beets and Sauerkraut

beets (about 2 cups finely cubed)

potatoes (about 2 cups chopped)

carrots (about 2 cups finely cubed)

sauerkraut

pickled cucumbers (finely cubed)

lemon juice (freshly squeezed)

tsp Himalayan salt

tsp black pepper

Cannellini beans (or any cooked white beans)

If you decided to make your salad with white beans (that is how I like it, and it would be an authentic version); You have to cook the beans prior to salad making. You can cook them in a pressure cooker or on a cooktop.The night before, set white beans to soak overnight with a splash of lemon and a pinch of salt. In the morning, using a mesh strainer, rinse thoroughly under running water. Set aside covered with a cotton towel.

If using a pressure cooker, cook according to your device specifications. On the cooktop, add soaked beans to a pot, add water (should be about 2 inches above the beans). Cover with a lid, bring it to a boil, lower the heat, and cook for about 2 hours.

WHITE BEANS (OPTIONAL)

Beetroot. Preheat the oven to 400°F. Wash beetroots. Wrap each beetroot into parchment paper first and then in foil. Place the beets on a baking sheet. Roast for 50 to 60 minutes.Remove from the oven and set aside to cool.

While beets are cooking wash and scrub potatoes and carrots. Add potatoes to a large pot and fill it with water. The water level should be about 2 inches above the potatoes. Cover with a lid, bring potatoes to boil, continue cooking on medium heat.

10 minutes later, add whole carrots into the same pot and continue cooking for another 20 min, or until vegetables are tender***.

Drain and rinse all the vegetables under cold water to stop the cooking process, and set them aside on a large plate to cool completely. Peel the skins from the potatoes, beets and carrots.

vegetable prep**

Finely dice beets and place them in a separate bowl. Add 2 tbsp of lemon juice first, mix well; then add 1 tbsp of olive oil and mix well.

Dice pickles, potatoes, carrots into fine cubes and combine them in a large mixing bowl with sauerkraut, beans (if using), salt, black pepper, and the remaining tablespoon of olive oil. Mix well.

Top 11 holiday salad recipes from across the web

The most viewed holiday salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Persimmon Salad With Citrus Dressin...

Apple Salad

Pomegranate & Pear Green Salad ...

Pomegranate & Pear Green Salad ...

Shredded Brussels sprouts with cran...

Holiday Salad with Apple Cider Dres...

Winter Salad

Russian Herring Under a Fur Coat Sa...

Shredded Brussels Sprouts & Aru...

Cranberry Apple Pecan Salad with Ho...

Classic Vinegret Salad with Beets a...

Top 11 holiday salad recipes from across the web

The most viewed holiday salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Persimmon Salad With Citrus Dressin...

Apple Salad

Pomegranate &amp; Pear Green Salad ...

Pomegranate &amp; Pear Green Salad ...

Shredded Brussels sprouts with cran...

Holiday Salad with Apple Cider Dres...

Winter Salad

Russian Herring Under a Fur Coat Sa...

Shredded Brussels Sprouts &amp; Aru...

Cranberry Apple Pecan Salad with Ho...

Classic Vinegret Salad with Beets a...

The most viewed holiday salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Pomegranate & Pear Green Salad ...

Pomegranate & Pear Green Salad ...

Shredded Brussels Sprouts & Aru...