The holidays are here, and your salad game is about to get a glow-up.
You want something festive, crunchy, and sweet, without spending your entire afternoon in the kitchen.
Enter Christmas Salad with Dried Cherries—a cheerful bowl that wears its red charm proudly and still tastes like something your grandma would approve of.
That’s right, it’s a salad that doesn’t apologize for being delicious.
Contents
Equipment
Must-haves
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Small whisk or jar with lid
- Salad servers or a wooden spoon
- Measuring spoons
Nice-to-haves
- Salad spinner
- Microplane/zester
- Citrus press
- Nutcracker or mortar and pestle
Ingredients
- 6 cups mixed salad greens (a blend of arugula, baby spinach, and radicchio)
- 1 cup dried cherries
- 3/4 cup toasted walnuts or pecans
- 1/2 cup crumbled feta or goat cheese
- 1 orange, supremed
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped (optional)
- For the dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Tip: Toast the nuts until fragrant—watch them like a hawk, not a houseplant. They go from “toasty” to “totally burnt” in seconds.
Orange segment alert: Supreming the orange removes bitterness and makes every bite pop with brightness. If you’re new to supreming, there’s a quick video tutorial waiting for you in your kitchen playlist.
Instructions
- Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper in a small bowl to make a glossy dressing.
- Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, until they smell like a cozy bakery and look golden.
- Segment the orange: cut away the peel and pith, then cut between the membranes to release clean orange wedges. Set aside.
- In a large bowl, toss the greens with the dressing until lightly coated—just enough to sparkle, not drown.
- Scatter in the red onion, dried cherries, orange segments, and toasted nuts. Give it a gentle toss so nothing sinks to the bottom like a shy cousin at a party.
- Crumble the feta or goat cheese over the top. If you’re feeling fancy, sprinkle with parsley for a holiday flourish.
- Taste and adjust with a pinch more salt or pepper if needed, then serve immediately for maximum crunch.
That’s the vibe: crisp greens, sweet cherries, tangy cheese, and a citrus kiss that says “Merry and bright.”
Good to Know
This salad shines as a bright side for holiday mains or as a light starter. The flavors hold up well if you’re preparing portions for a crowd—just keep the dressing separate if you expect leftovers.
If you want to stretch it further, add a handful of dried cranberries or switch to feta for a sharper bite. The dressing also doubles as a delightful drizzle on roasted veggies.
Tips
To keep greens crisp, dress the salad at the last moment and toss gently. If you’re making ahead, keep the greens and toppings separate from the dressing, then combine right before serving.
Variations
- Swap greens: kale or butter lettuce for a different texture and vibe.
- Fruit swap: dried cranberries or chopped dried apricots in place of cherries.
- Cheese swap: crumble blue cheese or feta for a tangy contrast.
- Nut swap: pecans, almonds, or pistachios for a new crunch.
Serving Suggestions
Pair this Christmas salad with roasted turkey, glazed ham, or a simple roast chicken. It also shines as a vibrant Christmas starter or a festive side that doesn’t steal the show from the main event.
Serve with a light, sparkling wine or a citrusy mocktail to keep the celebration bright. Leftovers, if any, taste surprisingly good the next day—just a touch more dressing helps reinvigorate the greens.
