#holidaysalad

This Holiday Quinoa Salad is a perfect addition to your holiday menu. It's gluten-free, easy to make, healthy, and incredibly tasty. Packed with colorful vegetables, fresh herbs, and a zesty dressing, it's sure to impress your guests.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water or vegetable broth. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red bell pepper, diced. 1/2 yellow bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled optional. 1/4 cup sliced almonds. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon honey or maple syrup for vegan. 1 teaspoon Dijon mustard.

Instructions: In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. Remove from heat and let it cool. In a large salad bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, parsley, and mint. In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to combine. Taste and adjust seasonings as needed. If desired, sprinkle crumbled feta cheese and sliced almonds on top of the salad. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve as a stunning addition to your holiday menu. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This salad is great for a light lunch or dinner because it has cooked turkey, sweet cranberries, crunchy pecans, and a tasty dressing. It tastes great, is satisfying, and is perfect for the holiday season.

Ingredients: 2 cups cooked turkey, shredded. 1 cup dried cranberries. 1/2 cup chopped pecans. 1/2 cup diced celery. 1/4 cup chopped green onions. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon honey. Salt and pepper to taste. Lettuce leaves, for serving.

Instructions: In a large bowl, combine the shredded turkey, dried cranberries, chopped pecans, diced celery, and chopped green onions. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, salt, and pepper until well combined. Pour the dressing over the turkey mixture and toss until everything is evenly coated. Refrigerate the salad for at least 30 minutes to allow the flavors to meld. To serve, arrange lettuce leaves on plates and top with the turkey cranberry salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Layered Holiday Kale Berry Salad is a festive and nutritious addition to your holiday table. It features fresh kale, a medley of mixed berries, crunchy pecans, and the delightful sweetness of pomegranate seeds, all brought together with a tangy balsamic vinaigrette dressing.

Ingredients: 4 cups fresh kale, stems removed and chopped. 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup pomegranate seeds. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup candied pecans, chopped. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Put the chopped kale at the bottom of a large salad bowl. Put some mixed berries on top of the kale. Along with the berries, put thin slices of red onion and pomegranate seeds on top. Crumbled feta cheese and candied pecans should be put on top. Spread the balsamic vinaigrette dressing on top of the salad. Add pepper and salt to taste. Just before serving, toss the salad to mix all the flavors.

Prep Time: 15 minutes

Cook Time: 0 minutes