Festive Christmas Salad

$- 4 cups mixed greens (arugula, baby spinach, and kale) - 1 cup pomegranate seeds - 1 cup roasted Brussels sprouts, halved - 1 cup diced pear - ½ cup crumbled feta cheese - ¼ cup candied walnuts - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - Salt and black pepper to taste - Mixed Greens: This blend adds a fresh, crisp texture. Arugula offers a peppery bite, spinach is mild, and kale adds a hearty feel. - Pomegranate Seeds: These jewel-like seeds provide a tart sweetness and a colorful pop. They brighten the salad with flavor and look. - Brussels Sprouts: Roasting brings out their natural sweetness. They add a warm, earthy taste to the salad. - Diced Pear: Juicy and sweet, pears give a soft contrast to the crispy greens and nuts. - Feta Cheese: This creamy cheese adds a tangy flavor. It pairs well with the sweetness of the fruits. - Candied Walnuts: These nuts add crunch and sweetness. They enhance the overall taste and texture of the salad. - Olive Oil: A good quality oil adds richness and helps the dressing blend well. - Balsamic Vinegar: The aged vinegar adds depth and a slight tang to the dressing. - Baking sheet for roasting sprouts - Mixing bowl for tossing ingredients - Salad spinner or towel for drying greens - Large salad bowl for serving - Small bowl for mixing dressing - Salad tongs for tossing the salad - Knife and cutting board for chopping fruits and veggies {{ingredient_image_2}} To start, we need to roast our Brussels sprouts. First, preheat your oven to 400°F (200°C). In a bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until they are all coated. Spread them on a baking sheet in a single layer. Roast them for 20 to 25 minutes. Look for them to be tender and slightly crispy on the edges. Once done, take them out and let them cool a bit. This step gives the sprouts a rich, caramelized flavor. While the Brussels sprouts roast, let’s prepare our mixed greens. Take 4 cups of your greens and rinse them under cold water. This step removes any dirt. After rinsing, use a salad spinner or a clean towel to dry them. Once dry, place the greens into a large salad bowl. This blend of arugula, baby spinach, and kale will be fresh and vibrant for our salad. Now, it’s time to assemble our festive salad. Start by adding the diced pears and pomegranate seeds to the bowl with the mixed greens. These ingredients add a sweet and tangy burst of flavor. Next, add the slightly cooled roasted Brussels sprouts. Their warm, earthy taste will mix perfectly with the fresh fruits. Next, sprinkle the crumbled feta cheese on top for a creamy touch. The crunchy, sweet candied walnuts will add a nice texture. For the dressing, whisk together olive oil and balsamic vinegar in a small bowl. Drizzle this mixture over the salad. Make sure to coat all the ingredients evenly. Finally, season your salad with salt and freshly ground black pepper. Use salad tongs to gently toss everything together. This step keeps the greens and fruits whole while mixing the flavors. Your festive Christmas salad is now ready to serve! To roast Brussels sprouts, start by preheating your oven to 400°F (200°C). This high heat gives them a nice crunch. Cut the sprouts in half and toss them with olive oil, salt, and pepper. Make sure every half is well-coated. Spread them out on a baking sheet in a single layer. This helps them cook evenly. Roast for about 20 to 25 minutes. Look for a golden-brown color and crispy edges. Let them cool slightly before adding to your salad. If you have leftovers, store the salad in an airtight container. Keep the dressing separate. This keeps the greens fresh and crisp. You can store the salad in the fridge for up to three days. Make sure to eat it soon for the best taste. If you need to store roasted Brussels sprouts, put them in a container too. They will last for about four days. Serve the festive salad on a large platter for a stunning display. For a fun twist, add extra pomegranate seeds and candied walnuts on top. You can also garnish with fresh herbs like rosemary or thyme. This adds a lovely aroma and extra color. Pair the salad with holiday dishes like roasted turkey or ham for a complete meal. Enjoy this vibrant dish as a centerpiece on your holiday table! Pro Tips Fresh Greens Matter: Always use the freshest mixed greens possible for the best flavor and texture in your salad. Look for vibrant colors and crisp leaves. Roast for Flavor: Ensure your Brussels sprouts are evenly coated with oil and seasoning before roasting for maximum caramelization and flavor. Layering Ingredients: When adding ingredients to your salad, layer them instead of mixing them all at once. This allows each flavor to shine through and enhances the visual appeal. Make Ahead: You can prepare the Brussels sprouts and dressing in advance. Just toss the salad together right before serving to keep the greens fresh and crisp. {{image_4}} You can enhance this salad with seasonal fruits. Try adding slices of juicy orange or tangy grapefruit. These fruits add bright flavors and a fresh twist. You might also enjoy adding dried cranberries for extra sweetness. Their chewy texture contrasts well with the crunchy nuts and greens. If you have nut allergies, you can easily swap the candied walnuts. Try using pumpkin seeds or sunflower seeds instead. They still add a nice crunch to your salad. You can also use crispy chickpeas for a protein boost while keeping it nut-free. To make this salad vegan, simply remove the feta cheese. You can replace it with avocado for creaminess. A sprinkle of nutritional yeast can add a cheesy flavor. For the dressing, ensure your balsamic vinegar is vegan-friendly. This way, the salad remains festive and delicious without any animal products. To keep your festive Christmas salad fresh, place leftovers in an airtight container. Make sure to separate the dressing if you mixed it in. This way, the greens stay crisp. I recommend eating leftovers within 2 days. After that, the greens may wilt. The flavors will fade too. Ensure you check for any signs of spoilage, like odd smells or discoloration. It’s best not to freeze the entire salad. Freezing can change the texture of the greens and fruits. However, you can freeze the roasted Brussels sprouts and candied walnuts. Just place them in freezer bags. They will stay good for up to 3 months. When ready to use, thaw them overnight in the fridge. Yes, you can make parts of the salad ahead. Prepare the Brussels sprouts and store them in the fridge. Mix the greens, pears, and pomegranate seeds in a bowl. Keep them in a separate container. Combine everything just before serving. This keeps the greens crisp and fresh. A simple olive oil and balsamic vinegar mix works great. You can also try a honey mustard dressing for sweetness. Lemon vinaigrette adds a nice zing too. Aim for dressings that balance the salad's sweet and savory flavors. To bulk up the salad, add protein-rich ingredients. Grilled chicken or chickpeas are excellent choices. You can also add quinoa or farro for extra texture. These additions will make your salad a complete meal. In this blog post, we explored the ingredients and steps for making a tasty Brussels sprouts salad. You learned about key ingredients and how to prep them. We shared tips for perfect roasting and storage. We also talked about fun variations to mix it up. This salad is versatile, fresh, and easy to make. Try it out and enjoy!$

Festive Christmas Salad

A vibrant and colorful salad perfect for holiday gatherings, featuring mixed greens, pomegranate seeds, roasted Brussels sprouts, and a tangy dressing.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Salad

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

4 cups mixed greens (arugula, baby spinach, and kale)
1 cup pomegranate seeds
1 cup roasted Brussels sprouts, halved
1 cup diced pear
0.5 cup crumbled feta cheese
0.25 cup candied walnuts
2 tablespoons olive oil
1 tablespoon balsamic vinegar
to taste salt
to taste black pepper

Instructions

Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized. Set aside to cool.
Rinse the mixed greens under cold water and dry them. Place the dried greens in a large salad bowl.
Add the diced pears and pomegranate seeds to the bowl of mixed greens.
Once cooled, add the roasted Brussels sprouts to the salad bowl.
Scatter the crumbled feta cheese and candied walnuts on top of the salad.
Whisk together olive oil and balsamic vinegar in a small bowl. Drizzle over the salad.
Season with salt and black pepper to taste. Toss gently to combine all ingredients.

Notes

For an extra festive touch, serve the salad on a large, ornate platter and garnish with fresh herbs.

Keyword Christmas, healthy, holiday, salad, vegetarian