Christmas Tree Salad

I had no intentions of making this raw chard ribbon salad a “Christmas Tree” Salad. It was just going to be a holiday salad. Until I piled it into my bowl and watched as it formed a peaked tower that resembled a decked out holiday tree.
Complete with shiny red pomegranate “lights” – glossy grape bulbs – twinkly satsuma ornaments – and then, of course, I needed a star on top.

Christmas Tree Salad #salad #christmas

INGREDIENTS:

  • 1 bunch swiss chard, chopped
  • 2 Tbsp dried cranberries , optional
  • 1 small apple, chopped
  • 3/4 cup red grapes, sliced
  • 1/3 cup pomegranate seeds
  • 2 mandarin oranges, peeled and sliced in half, segments separated
  • 1 small onion, diced
  • 1/2 cup pecans, chopped

Dressing:

  • 1 Tbsp apple cider vinegar
  • 1/8 tsp coriander
  • 1 Tbsp maple syrup
  • 2 Tbsp extra virgin olive oil
  • a few pinches of orange zest
  • pinch of cayenne
  • salt and pepper, to taste

Star Topper:

  • 1 slice toast, sliced into a star
Christmas Tree Salad #salad #christmas


INSTRUCTIONS:

  1. Simply prep all your ingredients and toss them with the dressing/spices in a large bowl. Toss and mix very well since this will help to distribute the flavors and infuse the chard with flavor.
  2. You can serve right away or chill in the fridge for up to 12 hours in advance before serving. Any longer and your chard will begin to get a bit soft. Serve raw and chilled. Top it! For the “star” tree topper, simply toast any slice of bread and using either your knife (free-hand) or a star-shaped cookie cutter, cut out a toast star to top the tree salad.

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