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.
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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.
Serving Size: 1
Amount Per Serving: Calories: 110 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 2mg Sodium: 34mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 3g
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.