Description
Christmas Salad That Steals the Show is a vibrant, easy festive dish. Mama Tessa’s secret to holiday magic, packed with fresh flavors and personal charm.
Ingredients
Scale
- Base Salad Goodness:
- 6 cups mixed greens (spring mix, spinach, or baby kale)
- 1 large pomegranate, seeded (about 1 cup arils)
- 2 navel oranges, segmented
- 1/4 red onion, thinly sliced
- Festive Crunch & Cream:
- 1/2 cup candied pecans (store-bought or homemade)
- 1/2 cup crumbled feta cheese
- Tangy Balsamic Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon freshly ground black pepper (or to taste)
Instructions
- Gather Your Goodies:: First things first, get all your ingredients out. Wash your mixed greens thoroughly; nothing worse than gritty salad, am I right? I usually spread them out on a clean kitchen towel to dry while I prep everything else. This is where I sometimes get a bit chaotic, with bowls and ingredients spread everywhere, but it’s part of the fun!
- Prep the Festive Fixings:: Next, tackle those pomegranates and oranges. Carefully remove the arils from your pomegranate (a bowl of water helps minimize the mess, trust me on this one!). Segment your oranges over a bowl to catch all that delicious juice – we might use a tiny bit in the dressing if it needs a boost. Thinly slice your red onion and, if you’re like me and prefer a milder onion kick, let those slices soak in ice water while you do the rest. This step makes a real difference in the overall flavor.
- Whip Up the Tangy Dressing:: In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. Give it a good taste! Does it need more sweetness? More tang? Adjust it to your liking. I’ve definitely made dressings that were too sharp or too sweet before, so don’t be afraid to tweak it until it sings.
- Assemble the Base:: In a large, beautiful salad bowl, gently add your dried mixed greens. You want space to toss everything without it spilling over. I once used a bowl that was *just* too small, and let’s just say a few leaves ended up on the floor, oops! This is the foundation for our vibrant salad, so be gentle.
- Layer in the Stars:: Now for the fun part! Scatter the pomegranate arils, candied pecans, crumbled feta cheese, and orange segments over the greens. If you soaked your red onion, drain it well and pat dry before adding. Don’t toss it yet; we want those layers to shine before mixing. It should look like a vibrant, festive explosion of color!
- Dress and Serve:: Just before serving (and I mean *just* before, no one likes a soggy salad!), drizzle the dressing over the salad. Gently toss everything together until evenly coated. Don’t over-mix, or you’ll bruise the greens. Serve immediately and watch everyone’s eyes light up when they see this festive dish on the table. It’s truly a showstopper!