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This Christmas Salad with Citrus Vinaigrette would be a perfect addition to your Christmas dinner. Oranges and pomegrantes are 2 items that are enjoyed at this time of year. And those 2 ingredients are incorporated in this salad.
This is a simple salad that looks beautiful and tastes amazing. I love the goat cheese especially. I love the tart flavor and creamy texture it adds. However, if goat cheese ain’t your thing, feel free to use feta in it’s place.
Another ingredient I love in this is the pistachios. If you havn’t had them in a sald before, you are missing out. They add a unique flavor along with crunch and saltiness.
I always think of oranges at Christmas. They are always on sale. The oranges are cut into segments before adding them to this salad. If youhave never done this before, I have photos and instructions for you.
First, you are going to cut off the top and bottom of the orange creating 2 flat sides.
Next, you are going to cut away the peel. Start at the top of the orange and slicing down toward your cutting board, following the curve of the orange. YOu want to remove all of the peel and pith.
Last, you are going to cut out each individual section of the orange. Slice right along the membranes that separate the orange sections from each other.
Christmas Salad with Citrus Vinaigrette
Ingredients
- 5 ounces of spring mix or sweet baby lettuce mix
- 2 navel oranges, peeled and cut into sections (see tutorial in post)
- 1 cup roasted and salted pistachios, chopped
- 1/2 cup pomegranate arils
- 1/2 cup crumbled goat cheese
- Dressing:
- 5 Tbsp fresh-squeezed orange juice (from about half a large navel orange)
- 4 tsp honey
- 3 1/2 tsp white wine vinegar
- 1 Tbsp canola oil
- 1/2 tsp dijon mustard
- 1/8 tsp kosher salt
- 1/16 tsp black pepper
Instructions
- Place greens on a serving platter or individual plates.
- Arrange orange segments, pistachios,pomegrante arils, and goat cheese over the greens.
- In a bowl, whisk together the dressing ingredients until combined.
- Drizzle dressing over salad before serving or serve it in a bowl on the side. Makes 11 cups of salad.
Recipe adapted from Two Healthy Kitchens.
