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christmas wreath salad with golden stars next to it

Christmas Wreath Salad

This Christmas Wreath Salad with pears and pomegranates is a stunning and delicious side dish that is perfect for holiday entertaining! It looks fancy, but is so easy to make! The ultimate winter salad to impress your guests this holiday season. {Gluten-free, vegetarian, & refined sugar-free}
5 from 1 vote
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Course: Appetizer, Main Course, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6 to 8 servings
Calories: 224kcal
Author: Elysia

Ingredients

For the dressing:

For the salad:

  • 1/3 cup chopped pecans
  • 1 tbsp maple syrup
  • 8 cups fresh baby spinach
  • 1 Bartlett pear ripe but firm, cored and thinly sliced
  • 3/4 cup pomegranate arils
  • 1/3 cup dried cranberries
  • 1/2 cup crumbled feta cheese

Instructions

  • In a small bowl, mix together the olive oil, Dijon, maple syrup, apple cider vinegar and salt.
  • Next, heat a small frying pan over medium-high heat. Add the pecans and maple syrup and cook for 5-8 minutes or until maple syrup has evaporated. Be sure to stir the mixture frequently so that the nuts don't burn.
  • Get out your circular platter or tray. Place the bowl or ramekin with the dressing in the centre of the platter. Carefully arrange the spinach around the bowl so that it resembles a wreath.
  • Next, arrange the pear slices, pomegranate arils, dried cranberries, pecans, and feta cheese on top of the spinach. You can tuck some underneath the spinach as well to give it more dimension.
  • To serve, divide the salad among the individual plates. Drizzle with desired amount of dressing and toss to combine.

Notes

  • This salad can also be served mixed in a large bowl if you don't want to serve it on a platter. Mix the dressing in just before serving to prevent the salad from going soggy.
  • I like to use pears that are on the firmer side so that they keep their shape when sliced. Overly ripe pears may be too mushy and will affect the taste and presentation of this salad.
  • You can make the dressing in advance and store it in the fridge so that you have some ready to go. That way you just have to assemble the salad when ready to serve!

Nutrition

Calories: 224kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 188mg | Potassium: 357mg | Fiber: 4g | Sugar: 15g | Vitamin A: 3804IU | Vitamin C: 15mg | Calcium: 118mg | Iron: 2mg
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