Christmas Salad: A Festive Holiday Delight

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The holiday season is synonymous with vibrant flavors, colorful dishes, and festive gatherings. One standout recipe that captures the essence of Christmas in every bite is the Christmas Salad. Bursting with seasonal colors and textures, this salad combines tender kale, roasted butternut squash, juicy pomegranate seeds, crunchy walnuts, and creamy feta cheese, all tossed in a light and zesty vinaigrette. Not only is it visually stunning, but it’s also nutritious and perfect for holiday meals.

Ingredients

  • For the Salad:
    • 6 cups kale, washed, trimmed, and chopped
    • 2 cups roasted butternut squash, cubed
    • 1 cup pomegranate seeds
    • ½ cup dried cranberries
    • ½ cup walnuts, toasted
    • ½ cup feta cheese, crumbled
  • For the Dressing:
    • ¼ cup olive oil
    • 2 tbsp apple cider vinegar
    • 1 tbsp honey
    • 1 tsp Dijon mustard
    • Salt and pepper to taste

Instructions

  1. Prep the Kale: Wash and chop the kale into bite-sized pieces. Pat dry and transfer to a large salad bowl. Lightly massage with your hands to soften the leaves.
  2. Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
  3. Toast the Walnuts: While squash roasts, toast walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant. Set aside to cool.
  4. Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
  5. Assemble the Salad: Add roasted butternut squash, pomegranate seeds, dried cranberries, toasted walnuts, and crumbled feta to the kale. Pour dressing over the salad and toss gently to combine.
  6. Serve: Transfer to a festive serving bowl. Optionally, sprinkle extra pomegranate seeds or walnuts on top for added decoration. Serve immediately or refrigerate up to 2 hours before serving.

Tips for the Perfect Christmas Salad

  • Massaging Kale: Massaging kale with a small amount of olive oil or dressing softens its texture, making it more enjoyable to eat raw.
  • Roasting: Roast squash until caramelized for deeper flavor. You can add a pinch of cinnamon for a subtle holiday twist.
  • Make Ahead: The salad can be prepped a few hours ahead, but add dressing just before serving to keep kale crisp.
  • Variation: Swap walnuts with pecans, or add roasted brussels sprouts for extra green goodness.
  • Extra Zing: Add a few slices of blood orange or tangerine for a citrusy boost.

Christmas Salad

A festive holiday salad with kale, roasted butternut squash, pomegranate seeds, walnuts, and feta, tossed in a light vinaigrette.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: Holiday, Salad
Cuisine: American, Festive
Calories: 220

Ingredients
  

Salad
  • 6 cups kale washed, trimmed, chopped
  • 2 cups roasted butternut squash cubed
  • 1 cup pomegranate seeds
  • 0.5 cup dried cranberries
  • 0.5 cup walnuts toasted
  • 0.5 cup feta cheese crumbled
Dressing
  • 0.25 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Equipment

  • Mixing bowls
  • Baking sheet
  • Skillet
  • Whisk

Method
 

  1. Wash and chop kale into bite-sized pieces. Massage lightly with hands to soften.
  2. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast 20–25 minutes until tender.
  3. Toast walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside to cool.
  4. Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
  5. In a large bowl, combine kale, roasted butternut squash, pomegranate seeds, dried cranberries, walnuts, and feta.
  6. Pour dressing over the salad and toss gently to combine.
  7. Transfer to serving bowl and garnish with extra pomegranate seeds or walnuts. Serve immediately.

Notes

Add citrus slices like tangerine or blood orange for extra festive flavor.

Fun Facts & Cultural Context

  • Pomegranate seeds are often called “holiday jewels” because of their rich red color, symbolizing luck and prosperity in many cultures.
  • Butternut squash is a winter staple, perfect for December meals. Its natural sweetness pairs beautifully with tangy vinaigrette and savory feta.
  • Kale, once considered a humble vegetable, has risen as a superfood star, loaded with vitamins A, C, and K, making your holiday indulgence a little healthier.

Serving Suggestions

  • Pair this Christmas Salad with roasted turkey, ham, or even a holiday pasta bake for a complete festive meal.
  • It also makes a stunning addition to a holiday buffet, impressing guests with its vibrant colors and layers of textures.
  • For a lighter version, skip the feta or walnuts, or replace them with roasted chickpeas for crunch

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