I don’t know about you guys but I am a sucker for a colorful salad.

There is no room for boring salads at our table, and that also goes for big family dinners.

We usually always like to have a salad as a side. It has always been a given. I’m guessing it is probably the same for most people out there too.

It is kind of our way to get in the veggies and feel a little better about the pile of mashed potatoes swimming in gravy.

Like Hey I see you sweet potato casserole and cheesecake! but first I’m going to eat this salad!

Don’t get me wrong I am not complaining. I think it’s great, but I also find it a little amusing.

One of my favorite salad topping is fruit. I know technically this isn’t a vegetable, but I love sweetening up a salad like that.

So of course, for a Christmas salad, it was a no-brainer to add in some oranges.

And to make sure I was keeping up with the theme, I wanted to use some golden beets. Beets are such a powerful food, high in minerals and vitamins and packed with anti oxidants.

Couldn’t have a Christmas salad without including some pomegranate and oranges either!

I also used kale as a base which can be convenient when cooking for a crowd. Since it tends to be a tougher green, you can actually dress it a bit earlier then you would a classic spinach salad.

Check out the recipe below to see what else made it in this delicious salad.

Yellow beet and orange salad

Colorful orange and golden beet salad perfect for brightening up your holiday table.
Prep Time25 mins
Total Time25 mins
Course: Salad, Side Dish
Keyword: golden beet, Kale, orange, pistachios, pomegranate
Servings: 6 people

Ingredients

  • 1 bunch kale
  • 2 golden beets cooked
  • 1 orange Peeled
  • 1/3 cup pistachios
  • 1/3 cup pomegranate seeds
  • 1/3 cup feta

Dressing

  • 1/4 cup olive oil
  • 3 tbsp pomegranate juice
  • 1 tsp lemon juice
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tbsp maple syrup

Instructions

  • Mix all of your dressing ingredients and set aside.
  • Wash the kale and pat dry. Take the stems off and chop it into small pieces.
  • Slice your cooked beets and orange and place on salad.
  • Add in the dressing and gently toss.
  • Top with pomegranate, pistachios and feta then serve.

Notes

This recipe makes a good size lunch salad for 2 people. It can also be served as a side for 6 to 8 people.
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