Christmas Wreath Salad

This Christmas wreath salad is a festive and fresh addition to any holiday meal. It features a base of hearty kale, sweetened with dried cranberries and balanced with crunchy pine nuts and thinly sliced fennel. The whole dish is brought together with a simple lemon-parmesan dressing.

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With no cooking required, this salad comes together in about 20 minutes. It’s an easy way to add color and fresh flavor to your table, and the wreath presentation makes it a beautiful centerpiece for your celebration.

Essential Ingredients

• Kale: Curly kale works best for its texture and ability to hold up to the dressing. You can also use Lacinato (dinosaur) kale.
• Pine Nuts: If you don’t have pine nuts, toasted walnuts, pecans, or sliced almonds are good substitutes.
• Roasted Red Peppers: Using jarred roasted red peppers is a convenient shortcut. You can find them in the pickle or international aisle of most grocery stores.
• Fennel: Look for a firm, white bulb with no brown spots. The fresh, anise-like flavor adds a unique brightness to the salad.
• Parmesan Cheese: For the best results, use a wedge of Parmesan and grate it yourself just before making the dressing.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Salad Ingredients: First, toast the pine nuts in a dry skillet until fragrant. In a large bowl, massage the torn kale leaves with a little lemon juice until they soften. Add the toasted nuts, dried cranberries, sliced roasted red peppers, and sliced fennel to the bowl.

Mix the Lemon Dressing: In a separate small bowl, whisk together the extra-virgin olive oil, grated Parmesan, the rest of the lemon juice, minced garlic, salt, and pepper. Continue whisking until the dressing is well combined.

Assemble the Wreath: Lightly dress the salad with a small amount of the vinaigrette. Place a small bowl in the center of a large platter and arrange the salad around it. Pour the remaining dressing into the center bowl and create a bow garnish from a reserved piece of roasted red pepper.

Serving Ideas

This salad is a great addition to a holiday meal alongside roasted chicken, turkey, or a baked ham.

Storing & Reheating

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The kale will soften over time. The salad is not suitable for freezing.

FAQ

Can I use a different kind of green instead of kale?

Yes, but kale is recommended for its sturdiness, which helps the wreath hold its shape. If you substitute, choose a hearty green like spinach or a mix of lettuces, but be aware it may wilt faster.

Can I make this salad ahead of time?

You can prepare the components in advance. The kale mixture (without dressing), the dressing, and the toasted nuts can be stored in separate airtight containers in the refrigerator for up to 24 hours. Assemble just before serving for the best texture.

What can I use instead of pine nuts?

Toasted chopped walnuts, pecans, or slivered almonds are all excellent substitutes for pine nuts. You could also use sunflower seeds or pepitas for a nut-free option.

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📖 Recipe Card

Christmas Wreath Salad

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• Author: Emma Taylor
• Total Time: 20 minutes
• Yield: 8 servings 1x

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Description

This festive salad features tender kale, cranberries, and pine nuts arranged like a holiday wreath with a bright lemon-parmesan dressing.

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Ingredients

Scale 1x2x3x

• 1 lb curly kale, tough stems removed and leaves torn into small pieces (about 450g)
• 1 tbsp fresh lemon juice (15 ml), for massaging
• 1 cup dried cranberries (150g)
• 1 cup pine nuts (135g)
• 1 jar (12 oz) roasted red peppers, drained (340g)
• 1 medium fennel bulb, cored and thinly sliced
• 1 cup extra-virgin olive oil (240 ml)
• 1/2 cup grated Parmesan cheese (50g)
• 2 tbsp fresh lemon juice (30 ml), for dressing
• 1 clove garlic, minced
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

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Instructions

1. Place the pine nuts in a small, dry skillet over medium heat. Toast for 3 to 5 minutes, shaking the pan often, until they are fragrant and lightly golden. Remove from the heat and set aside to cool.
2. In a large bowl, add the torn kale and the first tablespoon of lemon juice. Use your hands to massage the kale for 2 to 3 minutes, until the leaves soften and turn a darker green.
3. Reserve one large piece of roasted red pepper for the bow garnish. Thinly slice the remaining peppers.
4. Add the sliced peppers, toasted pine nuts, dried cranberries, and sliced fennel to the bowl with the kale. Toss gently to combine.
5. To make the dressing, combine the olive oil, Parmesan cheese, the remaining 2 tablespoons of lemon juice, minced garlic, salt, and pepper in a small bowl or jar. Whisk until well combined.
6. Pour about a quarter of the dressing over the kale mixture and toss to lightly coat the salad.
7. Place a small, round bowl in the center of a large, round serving platter. Arrange the salad around the bowl to create a wreath shape. Pour the remaining dressing into the center bowl for serving.
8. To make the bow, cut the reserved pepper piece into two looped shapes and a small square for the center knot. Arrange them at the base of the wreath to look like a bow. You can cut two thin strips for the ribbons.

Notes

• Massaging the kale is a key step. It breaks down the tough fibers, making the kale more tender and easier to eat.
• You can prepare all the components ahead of time. Store the kale mixture, dressing, and toasted nuts in separate airtight containers in the refrigerator. Assemble just before serving.
• Watch the pine nuts closely while toasting, as they can burn quickly.
• For the best flavor, use a good quality extra-virgin olive oil and freshly grated Parmesan cheese.

• Prep Time: 20 minutes
• Category: Salad
• Method: Assembling
• Cuisine: American