Pin it A vibrant festive salad featuring colorful vegetable ribbons crunchy pistachios and sweet-tart cranberries layered for an impressive presentation and delightful textures.
This salad quickly became a holiday favorite at our family gatherings due to its fresh flavors and eye-catching layers.
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.
Pin it Sharing this salad at family events always sparks compliments and requests for the recipe.
Pairing Suggestions
Pair with a crisp Sauvignon Blanc or sparkling water with lemon to complement the fresh flavors.
Allergen Information
Contains nuts (pistachios) and dairy (feta cheese optional) Ensure nuts and cheese are processed in allergen-safe facilities if required.
Nutritional Information
Per serving with feta: 240 calories 15 g total fat 22 g carbohydrates 6 g protein.
Pin it This salad is a refreshing crowd-pleaser that brings color and crunch to any table.
Common Questions
- → What vegetables are used for the ribbons?
Carrots, cucumber, zucchini, and yellow squash are sliced lengthwise into thin ribbons for a colorful and textural base.
- → How is the dressing prepared?
Whisk together extra-virgin olive oil, fresh lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
- → Can I substitute pistachios with other nuts?
Yes, walnuts or pecans can be used as alternatives to pistachios for a different crunch and flavor profile.
- → Is it possible to make this dish vegan?
Simply omit the feta cheese or replace it with a plant-based alternative to keep it vegan-friendly.
- → How should the salad be served for best texture?
Serve immediately after dressing and topping to preserve the crispness of the vegetable ribbons and crunch of the nuts.