Holiday Green Salad

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This Holiday Green Salad is a great way to balance out all the sweets and high fat foods surrounding us this holiday season. In fact, wouldn’t this salad be so beautiful on the Christmas table? I think so too.

You can start with any green base you want. You will notice I rarely use kale, I just don’t like it very well. I know, I really should. I love spinach or a baby greens mix. Spread it on your plate or platter. I generally like to use plenty of greens, I can sometime get all 3 of my servings in one dish. That is a win by me! This beautiful platter is from Jefferson Ceramics. Here is a link. I just love their pottery! Plus, American made!!

Next, I added in any red fruits I found at the store the other day. I do my best to buy produce from the US and all of this passed. Blood oranges are more expensive, so I don’t use them very often. They are so beautiful though, so sometimes I can’t resist.

Raspberries have been really good recently, and although they are an indulgence with their prices, they are so worth it.

Pomegranates are a must too this time of year. I love these little jewels in my salad, they are just so pretty!!

I also added nuts, as I always like to add in some sort of crunch. I went for walnuts this time, but always love pecans and sliced almonds!

I included some of my favorite vinaigrette recipes below. I generally like a little sweeter dressing for fruit salads. If you don’t have time, there are plenty of really great dressings on the market.

So, I definitely recommend adding this Holiday Green Salad to your Christmas table. It is healthy, tasty but also so beautiful!!

If you are looking for other salad inspiration, try these ideas- Orange and pomegranate salad, Shaved Brussel sprouts with maple dressing, Harvest Salad.

Last ingredients was a queso blanco from Rizo Bros cheese. They are a California Hispanic cheese company and after testing several cheeses, I am in love! Check their link here for locations in your area.

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Lemon Poppyseed Dressing

This light, flavorful dressing is so simple to make. It was the perfect topping for any salad, but particularly this raspberry pear salad.
Course Salad
Cuisine American
Keyword healthy vegetables, salad, vegetarian dressings, vegetarian food
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Author Amy

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dijon mustard you can use any mustard you like, or even omit. It simply adds more flavor and works as an emulsifier.
  • 2 teaspoons honey
  • salt to taste
  • 1/2-1 teaspoon poppyseeds this amount depends on how well you like your poppyseeds

Instructions

  • Mix all ingredients well. I like to mix mine in a mason jar, then all I have to do is give it a good shake! Whatever you have leftover, store in the fridge.
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Orange Vinaigrette

This is a fabulous dressing for any salad, but especially those with fruits!
Course Salad
Cuisine American
Keyword citrus dressing, citrus recipe, orange recipe, orange vinaigrette, vinaigrette
Prep Time 5 minutes
Total Time 5 minutes
Author Amy- A Red Spatula

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup fresh squeezed orange juice
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon minced garlic
  • 2 teaspoons honey

Instructions

  • Mix all ingredients in a small bowl or mason jar. I prefer mixing mine in a mason jar.
    Serve immediately or store in the fridge up to a week. Shake before using.
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Blueberry vinaigrette

This dressing is all you will ever need to a vinaigrette. I promise you will love this.
Course Salad
Cuisine American
Keyword balsamic, balsamic vinaigrette, blueberry, blueberry recipes, fruit dressings, healthy salad dressings, salad dressings, vinaigrette, white balsamic vinegar
Prep Time 5 minutes
Total Time 5 minutes
Servings 10 servings
Author Amy- A Red Spatula
Cost $3

Equipment

  • Food processor or blender

Ingredients

  • 3/4 cup fresh blueberries I guess you could use frozen, but it wouldn't have the same consistency or texture.
  • 1/3 cup good quality olive oil
  • 1 tablespoon white lemon balsamic. Link in post. If you don't have the lemon white balsamic, no problem. Any other balsamic will do. Or you could even use a sherry vinegar.
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced garlic

Instructions

  • Throw all ingredients in small food processor or blender. Pulse until smooth. This is so good, you could practically drink it. Of course it is best served over a green salad, roasted beets, fruit salad, watermelon, etc. There are so many options.
    Now, sit back and enjoy. You deserve it!

About The Author

Amy