Ruby Red Holiday Salad with Cranberry Vinaigrette

This vibrant delicious ruby red holiday salad is ideal when served with your celebratory dinner this season, and brings some colour and nutrition to the table. It’s a showstopper for sure!

Ruby Red Holiday Salad with Cranberry Vinaigrette

Ingredients
  

For the cranberry vinaigrette:

  • 3 tablespoons red wine vinegar
  • 8 tablespoons olive oil
  • 1 tablespoon grainy Dijon mustard
  • 1 tablespoon maple syrup or more to taste
  • ½ teaspoon sea salt
  • ¼ cup fresh cranberries

For the salad:

  • 4 cups baby spinach or mixed greens
  • 1 red pear cored and thinly sliced
  • ½ cup chopped cooked roasted or boiled beets
  • ½ cup chopped red grapefruit pieces
  • ½ cup pomegranate seeds
  • ½ cup dried cranberries
  • ½ cup crumbled feta
  • ½ cup roughly chopped pistachios

Instructions
 

  • Start by making the dressing. Combine all of the ingredients in a high-powered blender and blitz until smooth. Strain with a fine mesh sieve and store in a glass jar for up to one week.
  • To make the salad, scatter the spinach over 4 to 6 individual plates or 1 large platter. Top with the pears, beets, grapefruit, pomegranate seeds, dried cranberries, crumbled feta, and pistachios. Drizzle the salad with the dressing just prior to serving.

 

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