Easy Christmas Salad
The perfect addition to a festive menu: Christmas Salad made with mixed greens, beetroot, clementines and cranberries, finished with a pomegranate dressing.
Servings: 4 servings
Calories: 257kcal
Ingredients
- 40 g Rocket (arugula)
- 50 g Spinach
- 10 Brussels sprouts shredded
- 1 Clementine peeled and de-segmented
- 10 g Flaked almonds
- 20 g Dried cranberries
- 2 Cooked beetroot
- 40 g Goat's cheese crumbled
- 3 tablespoon Olive oil
- 3 tablespoon Apple cider vinegar
- 1 tablespoon Honey
- 1 pinch Sea salt
- 1 pinch Ground black pepper
- 2 Shallots finely diced
- 2 tablespoon Pomegranate molasses
Instructions
- Put 3 tablespoon Olive oil, 3 tablespoon Apple cider vinegar, 1 tablespoon Honey, 2 tablespoon Pomegranate molasses, 2 Shallots and 1 pinch Sea salt into a bowl and mix well.
- Put 40 g Rocket (arugula), 50 g Spinach and 10 Brussels sprouts into a large bowl.
- Put 2 Cooked beetroot and 1 Clementine into the bowl with the greens and pour over the dressing and mix well.
- Put in a serving bowl and top with 10 g Flaked almonds, 20 g Dried cranberries and 40 g Goat's cheese.
Notes
- If you want to make this in advance, then prepare everything separately and then dress it just before serving so the salad doesn't go soggy.
- To make this salad vegan, leave out the cheese (or use a vegan alternative) and swap the honey for maple syrup.
- Make the most of Christmas leftovers and toss some leftover shredded turkey into this.
- Why not get creative with this salad and form it so it looks like a wreath. Put the dressing in a small bowl in the middle and build the greens around it and then "decorate" it with the toppings.
Nutrition
Serving: 1portion | Calories: 257kcal | Carbohydrates: 29g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 5mg | Sodium: 109mg | Potassium: 537mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1885IU | Vitamin C: 57mg | Calcium: 88mg | Iron: 2mg
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