Go Back
bowl of salad with candied pecans, dried cranberries, feta cheese, lettuce and pickled onions

Christmas Spoon Salad

A chopped salad with two kinds of lettuce, purple cabbage, pickled onions, candied pecans, dried cranberries and feta cheese tossed in a homemade vinaigrette dressing. It looks like Christmas in a bowl between the green, red and white!
5 from 1 vote
Print Recipe Pin Recipe
Course Salad
Servings 0

Ingredients
  

Salad

  • 4 c chopped romaine lettuce
  • 4 c chopped iceberg lettuce
  • 4 c chopped purple cabbage
  • 1/2 c pickled onions measured first then chopped
  • 1/2 c feta cheese + 1/2 c for topping
  • 1 c candied pecans roughly chopped + 1 c for topping
  • 1/2 c dried cranberries

Pickled Onions

  • 1/2 red onion thinly sliced
  • 1 c distilled white vinegar
  • 1 c water
  • 3 tbsp sugar
  • 1 tbsp kosher salt

Candied Pecans

  • 2 c pecan halves
  • 1/2 c maple syrup
  • 1/2 tsp flaky salt (or kosher)
  • 1/8 tsp cayenne pepper

Vinaigrette

  • 3 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard heaping
  • 1 garlic clove finely minced
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/3 c olive oil

Instructions
 

  • Make the pickled onions a day in advance. Add vinegar, water, sugar and salt to a medium pot. Place over medium heat and whisk until the sugar and salt have dissolved. Remove from the heat and cool.
  • Thinly slice half a red onion and place in a ball jar.
  • Cover the onions with all the liquid from the pot and allow to come to room temperature before covering and storing in the refrigerator overnight.
  • Make the candied pecans a day in advance. Place the pecans, maple syrup, salt and cayenne in a saute pan set over medium heat. Constantly stir for 8-12 minutes (turn the heat down if it's cooking too fast) until the syrup crystalizes and there are little to no wet spots. Remove from the pan and lay the pecans on a parchment lined sheet pan to harden overnight.
  • Add all the vinaigrette ingredients to a jar, close tightly with a lid and shake until everything emulsifies. Store on the counter.
  • Finely chop up the romaine, iceberg, purple cabbage and pickled onions. Add to a large bowl. Roughly chop 1 cup of the candied pecans and add to the bowl along with 1/2 cup of feta cheese. Toss.
  • Add the dressing just before serving. Toss. Top with dried cranberries, more feta and more candied pecans.
Tried this recipe?Let us know how it was!