Description
This festive Christmas Wreath Salad is a vibrant, healthy dish perfect for holiday gatherings. Featuring a mix of massaged kale, cherry tomatoes, green olives, red onion, and crumbled feta cheese, all dressed in a tangy Dijon vinaigrette, this salad is as visually appealing as it is delicious. The kale is tenderized by massaging with the dressing, making it easy to eat and packed with flavor, arranged in a wreath shape to add a seasonal touch to your table.
Ingredients
Scale
For the Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Salad
- 6 cups kale, cleaned and chopped
- ½ cup cherry tomatoes, halved
- ½ cup green olives, sliced
- Red onion, thinly sliced
- 2 tablespoons crumbled feta cheese
Instructions
- Prepare the dressing: In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, grated garlic, salt, and black pepper until well combined. Pour most of the dressing into a small bowl placed on a large plate or in the dip section of a chip and dip bowl for serving.
- Massage the kale: Add the chopped kale to the bowl with the leftover dressing. Use your hands to gently massage the kale with the dressing for about 2 to 3 minutes until the kale softens and becomes more tender.
- Assemble the wreath: Arrange the massaged kale around the dressing bowl on the plate to resemble a wreath shape. Evenly distribute the cherry tomatoes, green olives, sliced red onions, and crumbled feta cheese around the kale wreath, creating a colorful and festive presentation.
Notes
- You can use any type of kale, but curly kale works best for this salad.
- Massaging the kale is key to making it tender and less bitter.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese.
- Feel free to add nuts or seeds like pine nuts or walnuts for extra crunch.
- This salad is best served fresh but can be refrigerated for up to 1 day.
