I wanted a festive and colorful Christmas salad, and one of the first Google results was a beautiful salad from a random foodie blogger.
I admit, I was skeptical, looking a the recipe. I’m not super in love with the mixing of sweet and savory, and this salad had that in spades —chard mixed with fruit and topped with a vinaigrette. But it also seemed easy, and just too cute to pass up for the holidays.
So, I forged ahead. And it was awesome. The dressing really complemented and offset the sweetness, but it all came together perfectly. I skipped out on the onions — partially because I was sharing with a friend who despises them, and partially out of fear they’d ruin the fruitier side of the salad — but otherwise kept close to the recipe.
My other indulgence was ignoring the advice to skip the olive oil in the vinaigrette to let pecans add the only oil/fat, but I just couldn’t do it. A vinaigrette needs vinegar and oil and, frankly, I enjoy the extra fat.
Festive Christmas Salad
1 cup Swiss chard, rinsed and sliced into ribbons
Seeds from 1 pomegranate (Check out this link for an easy how-to: https://www.marthastewart.com/1094444/easiest-way-seed-pomegranate)
3/4 cups sliced seedless grapes (I chose purple for the contrasting color)
2 Mandarin oranges, peeled and chopped
1 small onion, diced (optional)
1/4 to 1/2 cups chopped pecans
2 T. dried cranberries (I used a little more)
1 small apple, chopped (I used honeycrisp)
1 slice of toast, cut into a star shape (optional, but adorable)
2 T. apple cider vinegar
1 T. maple syrup
3 T. olive oil
1/2 t. ground coriander
1/2 t. turmeric powder
A pinch cayenne
Salt and pepper, to taste
Directions: Toss the salad ingredients together in a large bowl or on a large platter. In a separate bowl, or measuring cup, mix together the dressing ingredients. Just before serving add the dressing to the salad. Top with star-shaped toast and enjoy!