Easy Christmas Salad
User Reviews
4.8
Easy Christmas Salad
Description
Easy Christmas Salad brings together fresh leafy greens like arugula and spinach with shredded Brussels sprouts for crunchiness. The addition of cooked beetroot and clementine segments adds an earthy sweetness and juicy brightness. The dressing balances sweet, tart, and savory notes using olive oil, apple cider vinegar, honey, pomegranate molasses, and shallots, which blend smoothly without overpowering the salad’s delicate flavors.
The textures vary from crispness in the raw vegetables to a soft crumbly texture from goat cheese, complemented by the chew of dried cranberries and crunch of flaked almonds. This salad fits well alongside rich mains or as a light festive dish on its own.
For best results, prepare components separately and dress just before serving to keep textures fresh. The recipe also allows ingredient swaps for nuts, berries, or greens to suit preferences or dietary needs, and the leftover pomegranate molasses can be used creatively in other dishes.
Ingredients
- 40 g arugula aka rocket
- 50 g spinach
- 10 Brussels sprouts shredded
- 1 clementine peeled and de-segmented
- 10 g almonds flaked
- 20 g dried cranberries
- 2 beetroot cooked
- 40 g goat cheese crumbled
- 3 tablespoon olive oil
- 3 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 pinch salt sea salt
- 1 pinch black pepper ground
- 2 shallot finely diced
- 2 tablespoon pomegranate molasses
Instructions
- Put 3 tablespoon Olive oil, 3 tablespoon Apple cider vinegar, 1 tablespoon Honey, 2 tablespoon Pomegranate molasses, 2 Shallots and 1 pinch Sea salt into a bowl and mix well.
- Put 40 g Rocket (arugula), 50 g Spinach and 10 Brussels sprouts into a large bowl.
- Put 2 Cooked beetroot and 1 Clementine into the bowl with the greens and pour over the dressing and mix well.
- Put in a serving bowl and top with 10 g Flaked almonds, 20 g Dried cranberries and 40 g Goat's cheese.
Notes
- Prepare salad ingredients separately if making ahead to prevent sogginess; dress just before serving.
- Shred Brussels sprouts finely with a knife or food processor for best texture.
- Use leftover pomegranate molasses in dips, meat glazes, or dressings.
- Substitute almonds with walnuts or pecans and dried cranberries with raisins or dried cherries as preferred.
- Alternative greens such as kale, iceberg, or romaine can replace arugula and shredded sprouts.
- Make vegan by omitting cheese or using a vegan alternative, and swap honey for maple syrup.
- Add cooked shredded turkey leftovers to turn this into a more substantial dish.
- For festive presentation, arrange the salad in a wreath shape with dressing in the center and toppings decorating around it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 257kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 5mg | 2% |
| Sodium | 109mg | 5% |
| Potassium | 537mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 1885IU | 38% |
| Vitamin C | 57mg | 63% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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