I’ll never forget the first time I tossed this Red, Green, and Blue Christmas Salad together. It was a chaotic Christmas Eve, my kitchen smelling of roasting ham and gingerbread, but everything felt heavy and rich. I craved something bright, crisp, and celebratory. I pulled out every festive-colored veggie and fruit I had, and as I arranged them, the vibrant reds, lush greens, and pops of blue against the white bowl looked like a holiday wreath come to life. That first bite was a revelation—a burst of freshness that cut through the holiday decadence, and it’s been a non-negotiable on my table ever since. It’s more than a salad; it’s a refreshing, joyful palate cleanser that makes the whole feast feel balanced.
Ingredients
- 2 cups fresh strawberries, sliced (red)
- 1 cup cherry tomatoes, halved (red)
- 3 cups baby spinach or mixed greens (green)
- 1 cup fresh blueberries (blue)
- 1/2 cup crumbled blue cheese or feta cheese (blue/white)
- 1/3 cup candied pecans or walnuts
- 1 ripe avocado, diced (green)
- 1/4 cup red onion, thinly sliced (optional, for bite)
- For the Balsamic Vinaigrette:
- 1/3 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- Salt and freshly cracked black pepper to taste
Trust me, the quality of your balsamic vinegar makes a huge difference here—a good, aged one adds a lovely sweetness without being sharp. For the cheese, I’ve tried this both ways, and while blue cheese gives a fantastic tangy punch, feta is a perfect milder alternative that still gives you those creamy blue-ish crumbles. Don’t skip the candied nuts; their sweet crunch is the textural surprise that ties everything together. I learned the hard way that under-ripe avocado doesn’t work—wait for it to yield gently to pressure for perfect, buttery cubes.(See the next page below to continue…)