Christmas Salad with Apple Cider Dressing
Servings: 8 people
Calories: 213kcal
We call this the "holiday salad" in our home, because it pairs perfectly with most holiday sides, looks festive, and requires minimal effort. (Which is a must when you're already preparing a big meal.) The dressing can be stirred together ahead of time and you can rely on store-bought mixed greens as the base... so it can be tossed together in no time!
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Ingredients
Apple Cider Dressing:
- 3 tablespoons raw apple cider vinegar
- ⅓ cup extra-virgin olive oil
- 1 tablespoon spicy brown (or Dijon) mustard
- 1 clove garlic , minced
- 2 to 3 tablespoons honey
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Salad Assembly:
- 1 pound mixed greens*
- 1 large apple , thinly sliced
- ¼ large red onion , thinly sliced
- ½ cup dried cranberries
- ½ cup pecans
- ½ cup crumbled gorgonzola
Instructions
- To prepare the dressing, combine the vinegar, olive oil, mustard, garlic, honey, salt, and pepper in a 12-ounce glass jar with a lid. Start with just 2 tablespoons of honey, and add the other tablespoon if you'd like the dressing to be sweeter. (My family prefers using all 3 tablespoons.) Stir well, until the dressing looks well mixed, and set it aside. If you find you need to brighten the flavor, stir in 1 tablespoon of freshly squeezed lemon juice.
- To assemble the salad, add the leafy greens to a large salad bowl, and top them with the sliced apples, onions, dried cranberries, and pecans. You can add the blue cheese on top, too, or serve it on the side with a spoon, for guests who might not enjoy cheese.
- Pour the dressing generously over the salad, just before serving, and toss well to make sure everything is well coated. You might not need to use all of the dressing, but any leftovers will keep well in the fridge for up to 5 days in an airtight container.
Notes
Nutrition information is for 1 of 8 servings, assuming you use all of the dressing and toppings. This information is automatically calculated using generic ingredients and is just an estimate, not a guarantee.
*I buy a big box of mixed greens from the store since they already come triple-washed and save time for the holidays. You can also use a large head (or two) of romaine lettuce, and finely chop it so it's easy to serve for your guests.
Make-Ahead Tip: This dressing can be made up to 3 days in advance, for an easier holiday meal. When it's time to serve, chop the apple and onion, then assemble the salad shortly before serving, so the apple won't brown.
Update Note: This recipe was updated in November 2022 with minor changes. If you prefer the original version, simply use 2 tablespoons of honey (instead of 3) and reduce the mustard by 1 teaspoon. I also added salt & pepper to this new version, and stir it together in a jar instead of blending it in a blender. For the salad, you can use 3 chopped romaine hearts as the base, and use 4 cups of shredded purple cabbage instead of the apple. (Print the old recipe here.)
Update Note: This recipe was updated in November 2022 with minor changes. If you prefer the original version, simply use 2 tablespoons of honey (instead of 3) and reduce the mustard by 1 teaspoon. I also added salt & pepper to this new version, and stir it together in a jar instead of blending it in a blender. For the salad, you can use 3 chopped romaine hearts as the base, and use 4 cups of shredded purple cabbage instead of the apple. (Print the old recipe here.)
Nutrition
Calories: 213kcal | Carbohydrates: 18g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 170mg | Potassium: 189mg | Fiber: 2g | Sugar: 13g | Vitamin A: 717IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 1mg