Festive Salads

Emily Dingmann is a Nutritionist and recipe developer who helps moms figure out what’s for dinner through my weeknight dinner club and recipes on myeverydaytable.com and Instagram @myeverydaytable.   She stopped by with festive salad ideas you can make during the holidays.

Tips for the best salads:

  • Make your own dressing whenever you can
  • Tossing the salad with the dressing – RIGHT before serving
  • Add different textures to salad
  • Adding fruit elevates a salad

Go through each of the salads:

Arugula Salad with Dried Figs

2 tsp. minced shallots (about 1/2 shallot)
2 tsp. dijon mustard
1/4 tsp. sea salt
pinch black pepper
4 Tbsp. olive oil
2 Tbsp. white balsamic vinegar
4 golden figs
4 mission figs
5 oz. arugula
3 oz. roasted pecans
6 oz. blue cheese

Prep ingredients:
Mix the shallots, mustard, salt, pepper, olive oil, and vinegar into a small jar and shake until emulsified.
Slice figs in quarters or slices.
Crumble blue cheese if necessary.
Toss arugula with dressing and gently place onto plates or on a large platter.
Top with figs, pecans, and blue cheese.
Season with freshly cracked pepper if desired.

Kale and Pomegranate Salad: 


1 bunch lacinato (dinosaur) kale
1/2 lemon, juiced and zested
1 clove garlic, zested
3 Tbsp. olive oil
1 Tbsp. honey
1/8 tsp. salt
pinch black pepper
1/4 cup crumbled feta cheese
1/4 cup chopped walnuts
1/2 cup pomegranate arils

Prepare ingredients:
Wash and dry kale. Remove stems and thinly slice. (Into really thin ribbons)
Whisk together lemon juice and zest, garlic, olive oil, honey, salt, and pepper until emulsified.
Toss dressing with kale and lightly massage until combined. Let sit for at least 15 minutes.
Sprinkle feta cheese, walnuts, and pomegranate arils on top.
Season with salt and pepper to taste.


Basic “House” Salad

4 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 tsp. dijon mustard
1/8 tsp. sea salt

pinch of black pepper
1 small cucumber
8 oz. grape tomatoes
3 green onions
1 small avocado
4 oz. goat cheese
1 head bibb lettuce (or 7 oz. bag)

Prep ingredients:
Mix the olive oil, vinegar, mustard, salt, and pepper into a small jar and shake until emulsified.
Slice cucumber in half moons.
Slice tomatoes in half.
Thinly slice green onion.
Cut avocado into small chunks.
Wash and gently tear lettuce.
Compile salads either on plates or on a large platter. Spread out lettuce and top with cucumber, tomatoes, green onion, avocado, crumbled goat cheese, and a sprinkle of fresh pepper. Top salad with dressing.

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