As “merry and bright” as the holidays can be, the food on the table often tells a different story – lots of browns, tans, and whites. That’s one reason this Ruby Holiday Salad is such a standout! It adds vibrancy, flavor, fiber, vitamins, and antioxidants, color and fun to any holiday gathering, yet it’s still easy enough to enjoy on a Tuesday. Bonus – it’s vegetarian, nut- and dairy-free!
Let’s first start with the prep. Any dish that can be prepped ahead of time makes life easier. Begin by roasting and dicing the beets – or skip this step and buy pre-roasted beets.
Cut and slice your cucumbers, red onions, and even your oranges as well. We recommend storing each ingredient separately, so the flavors and colors don’t bleed into one another (no onion-flavored oranges here!).
Fresh pomegranates are such a delight during the holidays! Pick up a whole one, watch a quick tutorial on how to open it, and pull out the arils for your salad. The other pieces are great for pops of color on a cheese board or a fun little interactive snack for kids. Of course, you can make it easier and opt for pre-packaged arils too.
Pepita seeds need no thought or prep and offer the perfect nutty, salty crunch a salad deserves.
The Maple Cider Vinaigrette from our Whipped Feta and Butternut Squash Salad pairs beautifully with the Ruby Holiday Salad ingredients! We recommend doubling the recipe to make sure you have some on the side too. But again, a store-bought champagne vinaigrette, or even balsamic vinaigrette, would work too!
There is no washing or prep needed to get the greens ready for your salad. Just keep them in their tray until you’re ready to serve. We love blending Greenswell Growers Vibrant Greens Blend with the Tender Butter Blend for maximum flavor, texture, and crunch. Not many lettuces could physically hold up this many toppings while staying delicate, crunchy, and delicious!
When you’re ready to serve, create a bed of greens on your favorite large platter and layer on all the colorful ingredients. Finish with a generous drizzle of the dressing on top and serve the remaining dressing on the side for anyone who likes a little more.
Gorgeous, delicious, easy, and healthy – what more could you ask for during the holidays?
What You’ll Need:
Maple Cider Vinaigrette
½ cup apple cider vinegar
¼ cup Dijon
6 tablespoons maple syrup
2 small garlic cloves, freshly grated (about 1 teaspoon)
⅔ cup olive oil
Salt and pepper
Salad
1 tray Greenswell Growers Vibrant Greens Blend
1 tray Greenswell Growers Tender Butter Blend
3 beets, medium, roasted, diced
3 clementines, peeled and sliced
¼ cup red onion, sliced
4 mini cucumbers, halved and sliced
Pomegranate arils, to taste
Pepitas, to taste
Salt and pepper
Maple Cider Vinaigrette
How to Make It:
Maple Cider Vinaigrette
In a medium bowl, add apple cider, vinegar, Dijon mustard, maple syrup, grated garlic and salt and pepper. Wisk to combine. Slowly drizzle in olive oil while whisking until combined. Use immediately or store in a sealed bottle for up to 7 days
Salad
On a large platter, create a bed of greens. Layer beets, clementines, red onion, mini cucumbers, pomegranate arils, and pepitas. Season with salt and pepper. Generously drizzle dressing and serve the remaining on the side. Serve immediately.
Serves: 6–12
Time: 10–15 minutes (plus time for roasting beets)
