Ruby Red Holiday Salad
Deck the table with this festive holiday salad—and you’ll have all the Christmas colours and delicious flavours that work on their own or accompany any type of roast or grilled meat.
Yum!
Servings:
Serves 4–6
Ruby Red Holiday Salad Recipe:
You’ll Need
- 4 cups baby spinach or mixed greens
- 1 red pear, cored and thinly sliced
- ½ cup chopped cooked (roasted or boiled) beets
- ½ cup chopped red grapefruit pieces
- ½ cup pomegranate seeds
- ½ cup dried cranberries
- ½ cup crumbled feta
- ½ cup roughly chopped pistachios
- Cranberry vinaigrette (recipe below)
- 3 Tbsp red wine vinegar
- 6 Tbsp olive oil
- 2 Tbsp water
- 1 Tbsp grainy Dijon mustard
- 1 Tbsp maple syrup or more to taste*
- ½ Tsp sea salt
- ¼ cup fresh cranberries
Prep and Cook
- Scatter the spinach and/or greens over 4–6 individual plates or 1 large platter
- Top with the pears, beets, grapefruit, pomegranate seeds, dried cranberries, crumbled feta, and pistachios.
- Drizzle with the dressing prior to serving.
- For Dressing:
- Place all ingredients in blender and puree until smooth
Strain with a fine mesh sieve and store in a glass jar for up to 1 week
