I have a theory about salads. Everyone loves them but very few people know how to make them really, really tasty. Here in California, we have such an abundance of fresh produce year-round that making delicious salads is an everyday occurrence in my home. On today’s blog, we are talking the best Christmas salads ever.

Here are a few of my favorite ‘festive’ salads suitable for Christmas. They have fantastic flavors, and the colors of the greens, reds and whites make them tres Christmassy. They can be served as main courses or as complimentary salads to your main meals. 

 

Green Salad with Sautéed Green Beans, Roasted Garlic and Beets

Romaine lettuce

Green beans, ends removed, sautéed in grapeseed oil

Roasted garlic, peels removed

Julienned red beets

Breaded goat’s milk chevre (optional)

Finely chopped chives

Thinly sliced raw fennel would also be good instead of chives. 

To bread the chevre, slice the chevre in           ¼ inch thick rounds, coat with egg yolks and cover well with Whole Foods all natural 365 brand bread crumbs. Warm in medium-low skillet in grapeseed oil till lightly browned on both sides, about 4 minutes. Watch closely.

To roast the garlic, break apart 1 to 2 heads of garlic leaving skins intact but removing excess ‘paper’.  Place in a covered baking dish with grapeseed oil and roast in the oven for about 50 minutes at 400 degrees. Test by piercing with a toothpick. Garlic is done when it is very soft. Squeeze from skins and set aside to cool.

 

Dressing

 

Meyer lemon juice

Extra virgin olive oil

Cracked pepper

Himalayan salt 

 

Green Salad with Pear, Dried Cranberries, and Candied Pecans

Romaine lettuce

Arugula

Pear

Red onion

Dried Cranberries, sweetened

Candied pecans

Goat’s milk chevre

 

Dressing

 

100% Pure maple syrup for candying pecans

Meyer lemon juice

Extra virgin olive oil

Cracked pepper

Himalayan salt 

To candy pecans:

 

1.      Combine several tablespoons of maple syrup with pecans in a sauté pan until the pecans are very well-coated. Maple syrup will reduce as it cooks.

 

2.      Cook on medium-low heat until the maple syrup has evaporated, stirring often.

 

3.      Spread the pecans out on parchment paper and allow to cool.

 

Green Salad with Grapefruit Sections, Avocado and Bay Shrimp 

This is a classic combo that everyone loves. If you’re really brave it’s also amazing with cracked crab but make sure you have extra hands in the kitchen to help with the crab cleaning.

Mixed greens like butter leaf, radicchio, romaine and baby spinach

Ruby red grapefruit sections save half the juice

Red onion

Avocado

Bay shrimp

Jicama 

 

Dressing

 

Lemon juice

Grapefruit juice

Extra virgin olive oil

Himalayan salt

Dried thyme

Pepper

 

 

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That’s it for today. Thank you for stopping by!

Shiree’

 

And if you’d like more Christmas ideas, check out my article “Deck the Halls with Things from Nature“, and learn how to elevate your Christmas decor beautifully, tastefully and not one bit cookie cutter!