Festive Holiday Salad

Vibrant colors, healthy ingredients combine in a festive and tasty salad with extra tang and sweetness from the pomegranate seeds and dried cherries. I made this for Thanksgiving and will definitely make it again this holiday season. 

Photo of the Thanksgiving salad was taken by Tyler Brown.

Festive Holiday Salad    6 servings

Salad Ingredients

About 6 ounces greens (I used mostly baby spinach mixed with curly red lettuce)

1/2 to 3/4 cup pecan halves toasted (place in 350° oven for about 4 minutes – watch carefully)

1/2 cup dried cherries (plump by adding a tablespoon or so of water & allowing them to set until rehydrated 

3 mandarin oranges peeled & segmented

⅓ cup pomegranate seeds (aril)

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Mom’s Celery Seed Dressing  (directions follow; click on link for step-by-step photos)

1. Combine all the salad ingredients including about 1/3 of the pecans and pomegranate seeds in a large serving bowl and toss to combine. Top salad with remaining pecan halves and pomegranate seeds. 
2. Serve dressing on the side.

Mom's Celery Seed Dressing

3/4 cup white vinegar                                                                

1 cup vegetable oil (canola)                                                                             

3/4 cup granulated sugar                                                                        

½ teaspoon pepper

1 teaspoon salt

1 tablespoon celery seed

1 cup mayonnaise

1.  Combine vinegar, oil, sugar, pepper, salt and celery seed with a wire whip and mayonnaise. 

2.  Blend thoroughly, whisking until mixture is smooth.

3.  Pour into storage container. Refrigerate until ready to serve.