Save to Pinterest A vibrant festive salad featuring colorful vegetable ribbons, crunchy pistachios, and sweet-tart cranberries, layered for an impressive presentation and delightful textures.
This salad has become a holiday favorite in my family because of its beautiful layers and balanced flavors.
Ingredients
- Vegetables: 2 medium carrots peeled, 1 medium cucumber ends trimmed, 1 medium zucchini ends trimmed, 1 small yellow squash ends trimmed, 1 cup baby spinach leaves washed and dried
- Dressing: 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp honey or maple syrup, 1 tsp Dijon mustard, Salt and freshly ground black pepper to taste
- Toppings: 1/3 cup shelled pistachios roughly chopped, 1/3 cup dried cranberries, 2 oz about 60 g crumbled feta cheese optional, 2 tbsp fresh mint leaves finely sliced
Instructions
- Step 1:
- Using a vegetable peeler or mandoline slice carrots cucumber zucchini and yellow squash lengthwise into thin ribbons.
- Step 2:
- Layer the vegetable ribbons and baby spinach attractively in a wide clear serving bowl or on a platter alternating colors for a ribbon effect.
- Step 3:
- In a small bowl whisk together olive oil lemon juice honey Dijon mustard salt and pepper until emulsified.
- Step 4:
- Drizzle the dressing evenly over the layered vegetables.
- Step 5:
- Sprinkle chopped pistachios dried cranberries feta cheese if using and mint over the salad.
- Step 6:
- Serve immediately for best texture.
Save to Pinterest Preparing this salad always sparks joyful moments around our table especially during holiday gatherings.
Serving Suggestions
Pair this salad with a crisp Sauvignon Blanc or sparkling water with lemon for a refreshing accompaniment.
Variations
Try adding ribbons of roasted beet for extra color and earthiness or substitute walnuts or pecans for pistachios if preferred.
Storage Tips
It is best served immediately but leftovers can be refrigerated in an airtight container up to one day.
Save to Pinterest This salad’s balance of textures and flavors makes it a standout at any meal.
Recipe Questions & Answers
- → What vegetables are used in this layered salad?
Carrots, cucumber, zucchini, yellow squash, and baby spinach leaves are thinly sliced into ribbons for layering.
- → How is the dressing made for this salad?
The dressing combines extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper whisked until emulsified.
- → Can I make this salad vegan?
Yes, simply omit the feta cheese or substitute it with a plant-based alternative.
- → What toppings add texture to the salad?
Chopped pistachios, dried cranberries, crumbled feta cheese, and fresh mint provide crunch and bursts of flavor.
- → Are there any ingredient substitutions suggested?
Walnuts or pecans can replace pistachios, and roasted beet ribbons add extra color and depth.
- → How should the vegetables be prepared?
Use a vegetable peeler or mandoline to slice the vegetables lengthwise into thin, even ribbons for layering.