Save A festive, vibrant salad featuring chopped green vegetables, bright pomegranate seeds, creamy feta, and crunchy nuts—perfect for holiday gatherings.
This salad adds a fresh and healthy twist to our Christmas table every year. Its texture and flavors never fail to impress guests.
Ingredients
- Greens: 2 cups kale leaves, finely chopped (stems removed), 1 cup baby spinach, chopped, 1 cup broccoli florets, finely chopped, 1 cup cucumber, diced
- Vegetables & Fruit: 1/2 cup red bell pepper, diced, 1/2 cup pomegranate seeds, 1/4 cup red onion, finely diced
- Cheese & Nuts: 1/2 cup feta cheese, crumbled, 1/3 cup toasted pecans or walnuts, roughly chopped
- Dressing: 3 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, Salt and freshly ground black pepper, to taste
Instructions
- Step 1:
- In a large mixing bowl, combine kale, spinach, broccoli, and cucumber.
- Step 2:
- Massage the kale gently with a drizzle of olive oil for 1–2 minutes to soften.
- Step 3:
- Add red bell pepper, pomegranate seeds, and red onion to the greens and toss gently.
- Step 4:
- In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until emulsified.
- Step 5:
- Drizzle the dressing over the salad and toss to coat evenly.
- Step 6:
- Top with crumbled feta and toasted pecans or walnuts.
- Step 7:
- Transfer to a serving platter. For a festive touch, shape the salad into a Christmas tree and decorate with extra pomegranate seeds and feta.
Save My family looks forward to this salad every holiday season; it’s always a highlight at our gatherings.
Required Tools
Large mixing bowl, small bowl for dressing, whisk, chopping board and knife, salad tongs
Nutritional Information
Approximately 210 calories per serving, including 15 grams of fat and 6 grams of protein.
Allergen Information
Contains dairy (feta cheese) and tree nuts (pecans/walnuts). Omit nuts and double-check cheese for allergy considerations.
Save Serve this salad chilled for the freshest taste and most vibrant flavors.
Recipe Questions & Answers
- → What greens are best for this salad?
Finely chopped kale, baby spinach, and broccoli florets provide a fresh and crunchy base.
- → Can I substitute nuts in this dish?
Yes, you can replace pecans or walnuts with pumpkin seeds for a nut-free alternative.
- → How is the dressing prepared?
The dressing combines olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, and seasoning, whisked until emulsified.
- → How can I make this dish vegan?
Omit the feta cheese or use a plant-based alternative to keep the dish vegan-friendly.
- → What is a good pairing for this salad?
This salad pairs beautifully with a crisp white wine such as Sauvignon Blanc.