Christmas tree salad

CHRISTINIA CRIPPES Christmas tree salad

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

For salad:

1 cup Swiss chard, rinsed and sliced into ribbons

Seeds from 1 pomegranate (Check out this link for an easy how-to:

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)

For dressing:

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!

Christinia Crippes is a former Courier reporter who loves to cook. Read her blog at


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