This Christmas green salad is super simple to make, filled with seasonal greens and a pop of red with tomatoes and pomegranate seeds.
Not only will this salad look the part on your Christmas table, it also tastes delicious! Made using seasonal, fresh vegetables, it is the perfect side dish for your Christmas meal.
I've used baby spinach for this version, but you could easily substitute that for other leafy greens including mesclun, rocket or lettuce. If you can't find bocconcini at your local supermarket, other soft cheeses such as brie or feta would work too. When you've got a busy day of ham glazing (or present opening!) ahead, you'll be thrilled you chose this easy-to-assemble salad.
HOW TO MAKE CHRISTMAS GREEN SALAD:
First, lay your baby spinach out in your dish (this salad looks great in a wide bowl or long platter). Chop cherry tomatoes in half and arrange on top of the spinach. Repeat with the bocconcini. Toast the slivered almonds in a pan until they start to get golden - be careful not to burn! Once cooled, lay these on top of the salad with the pomegranate seeds. Finally, drizzle the whole salad with a generous serving of balsamic glaze and avocado oil.
Recipe FAQs:
Feel free to substitute the baby spinach for mesclun, rocket, cos or even iceberg if you prefer. I'm a big fan of using what you have in the fridge, or garden!
Great question and the answer is - yes! I have a recipe for Beetroot, Feta and Walnut Salad on my website which includes a recipe to make your own balsamic glaze. It's not only tasty, but extremely cost-effective.
Of course not! Feel free to make this salad at any time of the year, whenever tomatoes are in season.
Storage:
If you want to get ahead, you can prepare this salad earlier in the day that you want to serve it. Just leave the glaze and oil off until just before serving.
Store any leftover salad in an airtight container in the fridge for up to three days.
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Christmas green salad
This delicious salad is super simple to make with great pops of colour.
Ingredients
- 125g baby spinach
- 250g cherry tomatoes, halved
- 125g bocconcini
- 50g pomegranate seeds
- 50g slivered almonds, toasted
- 2 Tbsp balsamic glaze
- 2 Tbsp avocado oil
Instructions
1. In a large serving dish layer: baby spinach, cherry tomatoes, bocconcini, pomegranate seeds and slivered almonds.
2. Drizzle over balsamic glaze and avocado oil. Chill in the fridge until ready to serve.
Notes
- I've used baby spinach but you could substitute for rocket or mesclun salad.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 110Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 34mgCarbohydrates: 9gFiber: 2gSugar: 6gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Harper says
How far ahead could you make this please? Looks great.
VJ cooks says
You could easily make this the day before you need it. I would put the dressing on just before serving though.
Asha Bonney says
What can I substitute for bocconcini.
VJ cooks says
You could use mozzarella, cut into cubes. Or any soft white cheese or your choice including camembert or brie.
Colleen says
Pomegranate seeds pretty much impossible to get at moment in Darwin .. any substitute please
VJ cooks says
Yes they can be really hard to find. You could use cranberries (fresh or craisins) or raspberries if you like.
Annabel says
Hi there, where do you buy pomengrante seeds from? What section of the supermarket are they in? What could I use to substitute if I cant find them? Many thanks!
VJ cooks says
They are usually in a plastic tub with other packaged fruit like blueberries etc.
You could use cranberries, craisins or raspberries instead.
Colleen says
What could be used instead of avocado oil?
VJ cooks says
Olive oil would be fine.
Robyn says
Can you translate into cups/ Tb, etc. please?
VJ cooks says
As these are irregular shaped vegetables etc, the measurement units I've used are the most accurate. I'm sure if you google each specific ingredient asking for a conversion from grams to cups you will find the answers you are looking for.