4.8 from 62 votes
Easy Christmas Salad
This Easy Christmas Salad includes a vibrant mix of arugula, spinach, shredded Brussels sprouts, cooked beetroot, and fresh clementine segments. It’s dressed with a tangy blend of olive oil, apple cider vinegar, honey, pomegranate molasses, and shallots, then topped with flaked almonds, dried cranberries, and crumbled goat cheese. The combination brings varied textures and flavors—from crisp greens and nutty sprouts to sweet and tart accents—making it a festive side or light meal feature during holiday gatherings.
Prep Time
5 mins
Total Time
5 mins
Servings:
4
servings
Calories:
257 kcal
Course:
Side Dish, Salad, Lunch
Cuisine:
British
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 257
% 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.