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!


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


  • 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.