This Christmas Salad is a delight for the eyes, perfect for the holiday season. I made this beautiful, jewel-toned salad for some special friends to kick off the holiday season. Featuring arugula and jewel-toned radicchio, beets, pomegranate arils, Medjool dates and macadamia nuts, this Christmas Salad is as delicious as it looks.
This salad was inspired by several beautiful salads I saw in Yotam Ottolenghi’s Plenty More cookbook. Interestingly, Yotam Ottolenghi uses cinnamon and toasted fennel seeds in one of his dressings. I love the depth of flavor the cinnamon gives the dressing without overpowering the taste.
When I think of Christmas, I think of multi-colored Christmas lights, ornaments in all shapes and sizes, and presents wrapped in all different Christmas paper. This Christmas Salad reminds me of all these things.
The combination of bitter, sweet, sour, and tangy flavors makes this beautiful Christmas Salad a tasty delight for guests this holiday season. It’s eye-popping attractive, is fun to eat, and you get pops of different flavors in your mouth to enjoy.
This Christmas Salad would be a wonderful accompaniment to almost any main course this holiday season.
- 4 cups baby arugula
- 4 leaves radicchio sliced or torn
- 1 clementine peeled, cut in half crosswise, segments separated
- 1/2 cup cooked beets peeled, chopped
- 1 cup cherry tomatoes halved
- 1/2 cup red onions thinly sliced, soaked in cold water 15 minutes, drained
- 2 tablespoons pomegranate arils
- 1/4 cup basil leaves
- 3 medjool dates seeded, chopped
- 4 tablespoons macadamia nuts toasted, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh orange juice
- 1 clove garlic crushed
- 1/2 teaspoon cinnamon
- 2 teaspoons fennel seeds toasted, lightly crushed
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
Place all Salad ingredients on a large platter. Whisk together Dressing ingredients. Drizzle over salad just before serving.
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