| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/4 cup shelled raw unsalted pistachios
- 1/4 cup chopped raw unsalted hazelnuts
- 2 tablespoons light brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups baby arugula
- 2 cups baby kale
- 2 cups baby spinach
- 2 cups quartered and sliced radicchio
- 3 mandarin oranges, peeled and segmented
- 1/2 cup pomegranate seeds
- 1/2 cup dried cranberries
- 1/2 cup fresh blueberries
- 1/4 cup freshly grated Parmesan
Instructions
- For the candied nuts: In a nonstick skillet over medium-high heat, toast the pistachios and hazelnuts until fragrant, 4 to 5 minutes. Add the brown sugar, salt, vanilla and 1 tablespoon water directly to the pan with the nuts and stir to coat them. Cook until the sugar has dissolved, about 1 additional minute. Transfer to a parchment-lined baking sheet and allow to cool, 12 to 15 minutes.
- For the dressing: Combine the olive oil, vinegar, maple syrup, mustard, salt and pepper in a mason jar. Secure the lid and shake to combine. Set aside.
- For the salad: Spread the arugula, kale and spinach over a large round platter, leaving space in the center of the platter (it should look like a holiday wreath). Top the greens with the radicchio. Arrange the mandarin segments over the greens. Sprinkle with the pomegranate seeds, cranberries, blueberries and cooled candied nuts.
- Lastly, sprinkle with the Parmesan, creating the look of snow. Shake the dressing one more time and pour it into a serving bowl. Place the bowl in the center of the platter and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 254 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 14 g |
| Protein | 4 g |
| Cholesterol | 3 mg |
| Sodium | 224 mg |
Reviews
I made this for Christmas Eve lasagna dinner, but we ended up going out instead. So it was served with Christmas dinner and it was a big hit with all. I was worried because I don’t like maple (in the dressing) except on pancakes; one guest doesn’t eat salad, and one was a professional chef and I was experimenting. The combination of sweet, salty and greens was super. I was not thrilled with dressing at first, but after it sat for awhile and flavors married it was great. I couldn’t find all the kinds of lettuce, so used Romaine, iceberg and spinach. Delicious and will definetely be our first course again next Christmas.
Great holiday salad. To make it easier with the busy cooking day I bought candied pecans and used bagged baby greens and canned mandarin oranges. The dressing is really good.
I love this salad so much. It is delicious and beautiful and so easy!! Winner, Winner, this salad will always be at Christmas Dinner!!
This is my go to holiday
salad. So easy to do but makes a beautiful presentation. It’s the perfect counterpoint to a big rich meal.
salad. So easy to do but makes a beautiful presentation. It’s the perfect counterpoint to a big rich meal.
Made this for Thanksgiving as I always like a green salad to cut through the carbs of all the other side dishes. The radicchio was a hit and the colors of the fruit made this a very festive salad! Will definitely make again.
This is the best salad ever especially holidays or special occasions. Big crowd pleaser!
Big hit at party and beautiful! Wish I could post a picture here.
Perfect, This is delicious!
Made this for a dinner party and everybody loved it. It will become one of my favorite go to basics for other salads.
I can’t WAIT to make this next week for my girlfriends at our annual Christmas crafting brunch!!!