Ruby Red Holiday Salad

Deck the table with this festive holiday salad—and you'll have both the food and decor covered.
Ruby Red Holiday Salad

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 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.
  • 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.


Leave a Comment