This easy and vibrant festive salad is a perfect mix of crunchy candied nuts, juicy citrus, and fresh greens, all tossed in a sweet and tangy maple dressing. It’s a quick and nutritious dish that you can easily customize with your favorite fruits or nuts. Perfect for holidays or any special occasion, it’s as delicious as it is beautiful!
Recipe Ingredients:
Candied Nuts:
- 1/4 cup shelled raw unsalted pistachios
- 1/4 cup chopped raw unsalted hazelnuts
- 2 tablespoons light brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
Dressing
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Salad:
- 2 cups baby arugula
- 2 cups baby kale
- 2 cups baby spinach
- 2 cups quartered and sliced radicchio
- 3 mandarin oranges, peeled and segmented
- 1/2 cup pomegranate seeds
- 1/2 cup dried cranberries
- 1/2 cup fresh blueberries
- 1/4 cup freshly grated Parmesan
How To Make Big Festive Salad?
- Prepare the Candied Nuts: In a nonstick skillet over medium-high heat, toast the pistachios and hazelnuts for 4–5 minutes until fragrant. Add the brown sugar, salt, vanilla, and 1 tbsp water directly to the pan. Stir to coat the nuts and cook for 1 more minute until the sugar dissolves. Transfer to a parchment-lined baking sheet and allow to cool for 12–15 minutes.
- Make the Dressing: In a mason jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Secure the lid and shake well until fully mixed. Set aside.
- Assemble the Salad: Spread the arugula, kale, and spinach on a large round platter, leaving space in the center to resemble a festive wreath. Top with the sliced radicchio. Arrange the mandarin segments evenly across the greens. Sprinkle with pomegranate seeds, dried cranberries, blueberries, and cooled candied nuts.
- Finish and Serve: Generously sprinkle grated Parmesan over the salad to resemble snow. Shake the dressing once more and pour it into a small serving bowl. Place the bowl in the center of the platter and serve immediately.
Recipe Tips
- Toast Nuts Evenly: To achieve perfectly candied nuts, stir them continuously while toasting to prevent burning and ensure even caramelization.
- Balance Flavors: Taste the dressing before adding it to the salad. Adjust the sweetness or acidity by tweaking the maple syrup or vinegar to suit your preference.
- Keep Greens Crisp: Ensure all salad greens are thoroughly dried after washing. Excess moisture can dilute the dressing and make the salad soggy.
- Segment Citrus Cleanly: When peeling and segmenting mandarin oranges, remove as much of the white pith as possible to avoid any bitter taste.
- Serve Immediately: For optimal texture and flavor, toss the salad with the dressing just before serving to prevent wilting.
How To Store Leftovers?
Allow the leftover Big Festive Salad to cool to room temperature. Transfer it to an airtight container and refrigerate for up to 2 days. Note that the greens may wilt, and the nuts might lose their crunch over time.
Nutrition Facts
- Calories:254
- Total Fat:19 g
- Saturated Fat:3 g
- Carbohydrates:19 g
- Dietary Fiber:2 g
- Sugar:14 g
- Protein:4 g
- Cholesterol:3 mg
- Sodium:224 mg
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Big Festive Salad
Description
This easy and vibrant festive salad is a perfect mix of crunchy candied nuts, juicy citrus, and fresh greens, all tossed in a sweet and tangy maple dressing. It’s a quick and nutritious dish that you can easily customize with your favorite fruits or nuts. Perfect for holidays or any special occasion, it’s as delicious as it is beautiful!
Ingredients
Candied Nuts:
Dressing:
Salad:
Instructions
- Prepare the Candied Nuts: In a nonstick skillet over medium-high heat, toast the pistachios and hazelnuts for 4–5 minutes until fragrant. Add the brown sugar, salt, vanilla, and 1 tbsp water directly to the pan. Stir to coat the nuts and cook for 1 more minute until the sugar dissolves. Transfer to a parchment-lined baking sheet and allow to cool for 12–15 minutes.
- Make the Dressing: In a mason jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Secure the lid and shake well until fully mixed. Set aside.
- Assemble the Salad: Spread the arugula, kale, and spinach on a large round platter, leaving space in the center to resemble a festive wreath. Top with the sliced radicchio. Arrange the mandarin segments evenly across the greens. Sprinkle with pomegranate seeds, dried cranberries, blueberries, and cooled candied nuts.
- Finish and Serve: Generously sprinkle grated Parmesan over the salad to resemble snow. Shake the dressing once more and pour it into a small serving bowl. Place the bowl in the center of the platter and serve immediately
Notes
- Toast Nuts Evenly: To achieve perfectly candied nuts, stir them continuously while toasting to prevent burning and ensure even caramelization.
- Balance Flavors: Taste the dressing before adding it to the salad. Adjust the sweetness or acidity by tweaking the maple syrup or vinegar to suit your preference.
- Keep Greens Crisp: Ensure all salad greens are thoroughly dried after washing. Excess moisture can dilute the dressing and make the salad soggy.
- Segment Citrus Cleanly: When peeling and segmenting mandarin oranges, remove as much of the white pith as possible to avoid any bitter taste.
- Serve Immediately: For optimal texture and flavor, toss the salad with the dressing just before serving to prevent wilting.
Big Festive Salad