Description
A festive and healthy Christmas Wreath Salad featuring tender massaged kale, vibrant cherry tomatoes, green olives, red onions, and creamy feta, all brought together with a tangy and flavorful Dijon vinaigrette. Perfect as a light appetizer or a colorful side dish for holiday gatherings.
Ingredients
Scale
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
Salad
- 6 cups kale, washed and chopped
- ½ cup cherry tomatoes, halved
- ½ cup green olives, pitted and sliced
- 1 small red onion, thinly sliced
- 2 tablespoons crumbled feta cheese
Instructions
- Make the Dressing: In a large bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, grated garlic clove, salt, and black pepper until well combined and emulsified.
- Prepare the Kale: Pour most of the dressing into a small bowl placed on a large serving plate or into the dip section of a chip and dip bowl. Add the kale to the large bowl with the leftover dressing, and use your hands to massage the kale thoroughly with the dressing until it softens and slightly darkens, about 2-3 minutes.
- Assemble the Wreath: Arrange the dressed kale around the bowl of dressing to form a circular wreath shape on the serving plate. Distribute the halved cherry tomatoes, sliced green olives, thinly sliced red onions, and crumbled feta cheese evenly around the kale wreath to mimic holiday decorations.
Notes
- You can substitute red wine vinegar with apple cider vinegar for a different tang.
- Massage the kale well to reduce its natural bitterness and make it easier to eat.
- For a vegan version, omit the feta or use a plant-based cheese alternative.
- This salad is best served fresh but can be made up to 2 hours in advance if refrigerated.
- Add toasted pine nuts or walnuts for extra crunch and festive flavor.
