Description
A festive Christmas salad combining crisp pear, juicy red apple, sweet-tart cranberries, toasted walnuts or pecans, and creamy feta with a bright honey lemon dressing. Decorative feta snowflakes add a beautiful holiday touch.
Ingredients
For the Salad
5 cups (150 g) mixed greens or baby spinach
1 ripe pear, thinly sliced
1 crisp red apple, thinly sliced
1/2 cup (60 g) dried cranberries
1/2 cup (60 g) walnuts or pecans, toasted and roughly chopped
3/4 cup (110 g) feta cheese
2 tbsp fresh parsley, chopped
1 tbsp fresh pomegranate seeds, optional
For the Honey Lemon Dressing
3 tbsp olive oil
1 1/2 tbsp fresh lemon juice
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp black pepper
For the Feta Snowflakes
3/4 cup (110 g) firm feta cheese
1 tsp olive oil, for lightly brushing the cutter
Small snowflake-shaped cookie cutter
Instructions
1. Place the walnuts or pecans in a dry skillet over medium-low heat and toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let cool completely.
2. In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and emulsified. Set aside.
3. Wash the pear and apple thoroughly and slice them thinly. Toss the slices gently with a small splash of lemon juice to help slow browning.
4. Pat the firm feta dry with paper towels and carefully slice it into pieces about 1/2 inch thick.
5. Lightly brush a small snowflake-shaped cookie cutter with olive oil, then gently press it into the feta to create snowflake shapes.
6. Transfer the feta snowflakes to a plate and refrigerate for 10–15 minutes to help them firm up and hold their shape.
7. Arrange the mixed greens or baby spinach in a large serving bowl or festive platter.
8. Add the sliced pear, red apple, dried cranberries, and toasted walnuts or pecans.
9. Gently crumble some of the remaining feta over the salad, reserving the snowflake-shaped pieces for decoration.
10. Drizzle the honey lemon dressing evenly over the salad just before serving.
11. Lightly toss the greens and fruit so everything is coated with the dressing, being careful not to break up the feta or bruise the fruit.
12. Arrange the chilled feta snowflakes across the top of the salad.
13. Finish with fresh parsley and optional pomegranate seeds for a festive Christmas-inspired presentation.
14. Serve immediately while the greens are crisp, the fruit is fresh, and the toasted nuts are crunchy. Keep extra dressing on the side if desired.
Notes
Use a firm block of feta for the snowflakes because it is easier to slice and cut than soft or pre-crumbled feta. Refrigerate the feta snowflakes for 10–15 minutes after shaping so they hold together more easily. Choose a firm pear and crisp red apple for the best texture. Toss sliced apples and pears with a small amount of fresh lemon juice to help slow browning. Toast the walnuts or pecans for a few minutes to intensify their flavor and add extra crunch. Dress the salad just before serving to keep the greens crisp and prevent sogginess. Avoid over-tossing so the feta, fruit, and decorative snowflakes remain intact. Pomegranate seeds add a bright jewel-like color and work especially well for a Christmas presentation. Goat cheese can replace the crumbled feta, but firm feta is recommended for making the snowflake shapes. To prepare ahead, make the dressing, toast the nuts, slice the fruit, and shape the feta snowflakes separately. Assemble the salad shortly before serving. Toasted pecans can be used instead of walnuts for a slightly buttery flavor. Serve as a side dish with roasted turkey, chicken, glazed ham, roast beef, or other hearty holiday dishes. For a more substantial vegetarian meal, serve with roasted vegetables, crusty bread, or a warm grain dish. Grilled chicken, roasted chickpeas, or quinoa can also be added.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American