Quick Christmas Salad Recipe

This vibrant Quick Christmas Salad Recipe delivers a festive explosion of red and green in under five minutes. Featuring crisp baby greens, tart dried cherries, and buttery pecans, it is finished with salty shaved Parmesan and a tangy balsamic glaze for a sophisticated side dish that pairs effortlessly with rich holiday roasts.

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Quick Christmas Salad Ingredients

The Fresh Base:

1 ½ packages (about 24 oz) Mixed Baby Salad Greens: A blend of spinach, arugula, and chard offers diverse textures and peppery notes that stand up to the sweet toppings.

The Festive Toppings:

8 ounces Dried Cherries: Their deep ruby color and tart-sweet flavor profile are superior to cranberries in this specific mix.
1 ½ cups Pecans: Raw or toasted. The buttery crunch complements the soft fruit perfectly.
¼ pound Parmesan Cheese: Shaved (not grated). Large shavings provide a salty, umami bite that balances the sugar in the fruit.

The Dressing:

½ cup Balsamic Vinaigrette: A store-bought high-quality aged balsamic dressing works well for speed, or a homemade emulsion of balsamic vinegar, oil, and Dijon mustard.

How To Make Quick Christmas Salad

Prep the Greens: Empty the bags of mixed baby greens into a very large salad bowl. Pick through to remove any wilted leaves. If not pre-washed, rinse and spin them thoroughly dry; wet leaves will make the dressing slide off.
Add the Jewels: Scatter the dried cherries and pecans generously over the greens. Ensure they are distributed so every scoop gets a mix of fruit and nut.
Shave the Cheese: Using a vegetable peeler or a cheese plane, shave thin ribbons of fresh Parmesan cheese over the top of the salad. Do not use the green can powder!
Dress and Toss: Just before serving, drizzle the balsamic vinaigrette over the salad. Start with less than you think you need. Use salad tongs to toss gently, lifting from the bottom, until every leaf is lightly glistening but not drenched.
Serve: Serve immediately while the greens are crisp.

Recipe Tips

Toast the Nuts: While the recipe works with raw nuts, taking 5 minutes to toast the pecans in a dry pan releases their essential oils and makes them significantly crunchier. Let them cool before adding to the salad so they don’t wilt the lettuce.
Dressing Timing: Balsamic vinegar contains acid that will wilt delicate baby greens within 15 minutes. Always dress this salad at the very last second, right at the dinner table.
Cherry Swap: If you can’t find dried cherries, dried cranberries (Craisins) or pomegranate arils act as excellent festive red substitutes.
Cheese Temperature: Shave your Parmesan while the block is cold; it will create cleaner, distinct ribbons rather than crumbling.

What To Serve With Christmas Salad

Prime Rib: The acidity cuts through the heavy fat of beef.
Roast Turkey: A light side to balance heavy stuffing and gravy.
Honey Glazed Ham: The pecans echo the sweetness of the glaze.
Fondue: Serve as a fresh palate cleanser between cheese courses.

How To Store Quick Christmas Salad

Components Only: Do not store dressed salad; it will turn into slime. You can mix the dry ingredients (greens, nuts, fruit) in a bowl and cover with a damp paper towel in the fridge for up to 4 hours before serving.
Leftover Dressing: Store extra vinaigrette in a jar in the fridge for 2 weeks.

Quick Christmas Salad Nutrition Facts

Calories: 330 kcal
Fat: 22g
Carbohydrates: 25g
Protein: 10g
Fiber: 4g

Nutrition information is estimated per serving.

FAQs

Can I use candied pecans?

Yes, candied pecans add a lovely sugary crunch (“praline” style), but they will make the salad significantly sweeter. You might want to use a sharper vinaigrette to compensate.

Is this salad gluten-free?

Yes, naturally. Just double-check your salad dressing label to ensure no hidden thickeners containing wheat are used.

Can I add pear or apple?

Absolutely. Thin slices of crisp pear or apple add freshness, but toss them in lemon juice first to prevent browning if you aren’t serving immediately.