A Christmas salad of winter greens & fruit

Not only does this salad boast the colours of Christmas, but it offers a welcome crunch and burst of acidity at a time when foods tend to be so rich.
Course Salads
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Calories 113kcal
Author Aimee



  • Peel outer leaves off of cabbage and radicchio and shred them with a sharp Santoku or chef knife. Don't worry about making them too thin.
  • Wash and dry kale and remove greenery from the stalk. Chop to about the same thickness as the cabbage.
  • Wash and drain cranberries, then slice them into rounds with a small paring knife.
  • Segment the pomegranate and set aside.
  • In a large salad bowl, toss kale with a tablespoon of vinaigrette and allow to marinade for about five minutes.
  • Add cabbage and radicchio and toss with a few more tablespoons vinaigrette. Sprinkle sliced cranberries and pomegranates and present at the table. Toss salad one more time before mounding it onto plates.


Calories: 113kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Sodium: 19mg | Potassium: 347mg | Fiber: 2g | Sugar: 6g | Vitamin A: 305IU | Vitamin C: 37.9mg | Calcium: 72mg | Iron: 0.5mg