party salad

This delicious, easy Christmas salad is vibrantly beautiful and truly fit for a celebration. It can even be served as a festive wreath!

•  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Vegetarian  •  Gluten Free  •

Christmas Salad with Citrus-Champagne Vinaigrette

salad greens (such as spring mix

oranges

pomegranate arils (a 4.3-ounce container is fine, drained)

goat cheese

orange juice (from about half a large navel orange)

honey

champagne vinegar

canola oil

Dijon mustard

salt

black pepper

Place greens in a large serving bowl (or...

Place greens in a large serving bowl (or divide evenly among individual salad plates).

Arrange oranges, pistachios, and pomegranate arils over top...

Arrange oranges, pistachios, and pomegranate arils over top of greens. Sprinkle with goat cheese.

For dressing, whisk together orange juice, honey, champagne...

For dressing, whisk together orange juice, honey, champagne vinegar, canola oil, mustard, salt, and pepper until the salt has dissolved and the dressing is emulsified.

Dress salad just before serving, or pass the...

Dress salad just before serving, or pass the dressing at the table.

https://mediavine-res.cloudinary.com/video/upload/z07zduw0sdqnzjb01gu2.mp4

A vibrantly beautiful salad that’s truly fit for a celebration! You can even shape it like a gorgeous Christmas wreath for a showstopping, edible centerpiece! Pretty greens are studded with crunchy pistachios, sweet and tangy pomegranate arils, and juicy oranges. Topped off with a sprinkling of creamy goat cheese and a refreshingly light champagne vinaigrette. A perfect party salad!

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

apple cider vinegar

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.

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)

olive oil

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.

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