Description
This Winter Salad Wreath is a festive and vibrant holiday centerpiece made with fresh greens, colorful citrus, pomegranate seeds, and creamy goat cheese, all topped with a tangy homemade vinaigrette. Perfect for holiday gatherings, it combines visual appeal with fresh, seasonal flavors.
Ingredients
- 5 oz mixed baby greens
- 1 cup arugula
- 1/2 cup pomegranate seeds
- 1/2 cup candied pecans
- 1/2 cup crumbled goat cheese
- 1 blood orange, peeled and sliced
- 1 navel orange, peeled and sliced
- 1/2 small red onion, thinly sliced
- Fresh rosemary sprigs for garnish
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- On a large round serving platter, arrange the baby greens and arugula in a wreath shape, leaving the center open.
- Layer the orange slices evenly around the greens.
- Sprinkle pomegranate seeds, candied pecans, red onion slices, and goat cheese evenly over the salad.
- Garnish with a few fresh rosemary sprigs to resemble a holiday wreath.
- In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
- Drizzle the vinaigrette over the salad just before serving or serve it on the side.
Notes
- Prepare the dressing ahead of time and refrigerate for up to 3 days.
- Use feta or blue cheese instead of goat cheese if preferred.
- Swap candied pecans with walnuts or almonds for variation.
- Serve immediately after assembling for best texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/6 of salad
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
