You can never underestimate the star power of a bright and colorful salad sitting pretty on your holiday table. That’s a proven fact, friends.
While the appeal of Thanksgiving and the Christmas holidays for many may gravitate around the bird and/or sides (stuffing standing out as the real MVP! ) I can’t help but turn my attention to hearty salads that feel like a meal- yet compliment your festive spread ever so perfectly! Bonus: they also leave you feeling super satisfied.
Growing up- my large and loud family gatherings were always characterized by “assigned meals”. Every aunt or family member had a specialty they had perfected and would bring said dish to our holiday table. My mom was known for two things and two things only: the best strawberry trifle or pudding in the land and the most amazing festive salads.
Her vinaigrettes were always homemade and such a treat; bursting with unparalleled zesty flavor. Even as a little girl (who was not much of a salad enthusiast)- I remember looking forward to these beautifully decorated holiday platters.. She’d often serve the salads surrounded by cheese and cold cuts so that people could add them to their plates, too. It is to-date, one of my fondest memories and something I try to replicate here at home.
Admittedly; I have some favorite key players I always like to engage in order to achieve the salad that unequivocally feels like a meal. You need a hearty base of grains, you need leafy greens, some sort of cheese, something fruity or sweet, something nutty and crunchy, and meaty mushrooms to deliver comfort. In the spirit of holiday lists; let me introduce you to the ultimate guide (in list form) to getting everything you need to customize and perfect your holiday salad this year!
For your base:
- quinoa
- wild rice or brown rice
- farro
- buckwheat
For your leafy greens:
- kale
- bok choy
- rapini or brocoli rabe
- spinach
- arugula
For your fruit (with holiday appeal):
- orange (sumo oranges are in-season!)
- grapefruit
- pomegranate
- persimmons
- figs
- pears
For a little nuttiness:
- candied pecans
- candied walnuts
- smokey almonds
- roasted chestnuts
Pass the Cheese, Please!
- creamy goat feta
- smoked applewood cheddar cubes
- aged manchego
- gouda
Favorite Holiday Salad!
Ingredients
- 4 cups of cooked quinoa, wild rice or farro! I love to cook mine in bone broth for extra flavor and nutrition
- 4 cups of kale (massaged with olive oil, lemon & sea salt to taste)
- 1 cup of pomegranate arils
- 1 cup of candied pecans or walnuts
- 2 pears (or apples), cut into chunks (skins on)
- 1/2 cup of crumbled goat feta or manchego
Suggested Balsamic Vinaigrette
- pinch of sea salt
- pinch of ground pepper
- 1/4 cup good quality red balsamic vinegar
- 3/4 cup extra virgin olive oil
- 2-3 finely minced garlic cloves (optional)
- 1 tsp of agave or honey
Garlicky Mushroom Topping Ingredients
- handful each of crimini, porcini, sliced white, and/or shiitake mushrooms ~2 cups combined
- 1 Tbsp of olive oil
- sea salt and black pepper, to taste
- 2 Tsp of minced garlic
- 1 Tbsp finely chopped parsley (optional)
- 2 Tbsp of low sodium tamari sauce or soy
- 1-2 Tbsp of red wine, I love a good Merlot!
Instructions
- In a large bowl, set aside 4 cups of your cooked grain of choice; whether it’s quinoa, orzo, farro or wild rice. This salad works with any of the above. Follow cooking instructions on whichever you opt for.
- While your grain/base cooks: I always prepare the balsamic vinaigrette (above) and place it in a mason jar inside the fridge.
- Add to the bowl the rest of the ingredients- except for the mushroom topping.
Mushroom Topping Instructions
- In a skillet on medium-high heat, warm up your olive oil. Add the garlic and stir often as it burns quickly.
- Throw the mushrooms in, stir and season with sea salt, tamari and pepper. Allow them to sautée and soften ~4-5 mins.
- Finally, add your wine and scrape the bits and pieces off the pan, stir for an additional ~2 mins). You will love!
By: Aleyda | The Dish On Healthy
