This Holiday Wreath Salad with Blueberry Vinaigrette makes a healthy dish that’s packed with antioxidants and phytonutrients! The colors are festive which makes it a perfect dish for Christmas gatherings.
To make this Holiday Wreath Salad you will need any round platter or board. In this recipe, I used a small board that serves around 4 but you can certainly use a larger board and double or triple the recipe. A small bowl for the dressing. To make the dressing you will need a blender, food processor, Nutri bullet, or any blending tool.
What you will need for the Holiday Wreath Salad
- Greens such as Kale, Lettuce, Arugula, Spring Mix
- Cranberry cinnamon goat cheese
- Pomegranate arils
- Slivered Almonds
- Cherry or baby plum tomatoes
- Mini radishes
- Fresh blueberries
What you will need for the Blueberry Vinaigrette
- Fresh blueberries
- Avocado oil
- Apple cider vinegar
- Maple syrup
- Salt
- Pepper
- Water
Holiday Wreath Salad with Blueberry Vinaigrette
Holiday Wreath Salad with Blueberry Vinaigrette that's healthy and perfect for Christmas gatherings. Feel free to double or triple this recipe to feed larger crowds.
Ingredients
- 2 cups lettuce spring mix
- 2 cups baby kale
- 2 cups arugula
- 1 cup fresh blueberries
- 2 baby radishes- thinly sliced
- 4 cherry tomatoes -thinly sliced
- 2 oz cranberry cinnamon goat cheese- cut into small cubes
- 3 tbsp slivered almonds
- 1/4 cup pomegranate arils
- Blueberry Vinaigrette
- 1/2 cup avocado oil
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 cup fresh blueberries
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
Directions
- Step 1 Start by toasting slivered almonds in a small skillet tossing frequently to prevent burning. Toast for about 2 minutes or until light brown. Set aside to cool in a small dish.
- Step 2 Place a small bowl for your dressing in the middle of your platter. Layer kale, arugula, and spring mix around the dressing bowl covering the entire platter. Follow with goat cheese, tomatoes, radishes, toasted slivered almonds, pomegranate arils, and blueberries going around the platter.
- Step 3 Make the dressing by blending avocado oil, apple cider vinegar, maple syrup, blueberries, salt, pepper, and, water. Pour into dressing bowl. Enjoy!
Notes
You can use any type of green you like including spinach and watercress. Nuts such as walnuts, pecans, and pinenuts can be used as well. The dressing will thicken as it sits, give it a shake or stir before using. Dressing will last 1-2 weeks in the refrigerator.
Nutrition Info per serving of salad (about 1 .5 cups) using myfitnesspal recipe builder
Calories: 122, total fat: 6.4g, total carbs: 11.9g, Protein: 5.5g
Nutrition info per 1 tbsp of Blueberry Vinaigrette using myfitnesspal
Calories: 70, total fat: 6.8g, total carbs: 2.5g, Protein 0g
