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
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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

  1. 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.
  2. 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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https://gwillimdalefarms.com/ruby-red-holiday-salad-with-cranberry-vinaigrette/