Brighten Your Holiday Table with This Festive Christmas Salad
Brighten up your holiday table with this Christmas salad! It’s fresh and colorful, made with juicy pomegranates, roasted squash, and winter greens.
Overview
This Christmas salad features ruby red pomegranates, candied pecans, shaved pecorino, and roasted squash on a bed of winter greens, drizzled with a go-to apple cider vinegar dressing. The mix of tangy, sweet, and bitter flavors along with the creamy and crunchy textures is delightful and visually appealing.
If you’re looking to add a eye-catching dish to your festive spread, this salad is the perfect choice. Here’s how to make it:
Ingredients
| Ingredient | Amount |
|---|---|
| Cubed butternut squash | 2 cups |
| Medium red onion, cut into wedges | 1/2 |
| Extra virgin olive oil | For drizzling |
| Sea salt and freshly ground black pepper | To taste |
| Curly kale, stems removed | 1/2 bunch (4 to 6 leaves) |
| Apple cider vinegar dressing | As needed |
| Small radicchio, thinly sliced | 1/2 |
| Brussels sprouts, thinly sliced | 6 |
| Candied pecans or toasted pecans | 3/4 cup |
| Pomegranate arils or dried cranberries | 1/3 cup |
| Shaved Parmesan or pecorino cheese | 1/3 cup |
How to Make This Christmas Salad
This salad has four main components:
- The roasted vegetables: cubed butternut squash and red onion wedges.
- The raw vegetables: kale, radicchio, and shaved Brussels sprouts.
- The toppings: pomegranate seeds, candied pecans, and shaved pecorino cheese.
- The dressing: a tangy apple cider vinaigrette.
Step-by-step Instructions:
-
Roast the vegetables:
Preheat your oven to 425°F (220°C). Arrange squash and onions in a single layer on a parchment-lined baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20 to 35 minutes until tender and browned. -
Prepare the dressing:
Whisk together apple cider vinegar, honey, minced garlic, Dijon mustard, and olive oil. -
Assemble the salad:
Massage the kale with some dressing to wilt it, then add radicchio, Brussels sprouts, roasted vegetables, and the remaining dressing. Toss well and add toppings.
Make-Ahead Tips
- Prepare the dressing: Make it up to 5 days in advance.
- Roast the vegetables: Do this up to 2 days ahead and store in an airtight container.
- Dress the salad: Put the salad together and add the dressing a day before serving; just top with cheese, nuts, and pomegranates right before serving.
Christmas Salad Variations
Customize your salad with one of these variations:
- Add more fruit: Include sliced apples or mandarin orange segments for extra juiciness.
- Substitute the dressing: Try a lemon vinaigrette or balsamic vinaigrette for a twist.
- Change the cheese: Use crumbled feta or blue cheese instead of pecorino.
- Replace the greens: Mixed greens work well as an alternative.
- Experiment with nuts: Regular toasted pecans or even walnuts can be used.
- Skip the squash: For a simpler salad, use raw onion slices instead of roasted vegetables.
More Favorite Salad Recipes
If you enjoyed this Christmas salad, try these other delicious salad recipes: