Holiday Wreath Salad

Holiday Wreath Salad

If you’re looking for ways to bump up your nutrient dense food intake this winter, than you’ll definitely want to make my Holiday Wreath Salad!

It combines gluten free croutons that I air fried with garlic and herbs de Provence for a delicious crunch. You can use any cookie cutter to creative festive shapes for the holiday’s!

The base of this salad is curly kale, which is in season and packed with fiber, vitamins K, C, & folate. It’s packed full of antioxidants and anti-inflammatory compounds too. The micronutrients in this dish also helps to boost immunity, which is crucial during flu season!

The addition of dried cranberries, quinoa, maple walnuts and Bosc pear, makes this salad rich omega 3 fats, plant protein, fiber and polyphenols (plant compounds that keep our cells healthy)!

While the holiday’s are more commonly associated with indulgent foods, it’s important to still practice balance with food choices. This salad is an easy way to make your holiday meal nutritious and delicious!


Here’s what you’ll need for the recipe!

Salad Ingredients:

  • 3 cups curly kale, shredded, washed and dried with a paper towel
  • 1/4th cup walnuts
  • 1 tablespoon maple syrup
  • 1/2-3/4th cup cooked & cooled quinoa
  • 1/4th cup dried cranberries
  • 1 Bosc pear, cored and sliced
  • 1-2 slice gluten free bread cut into star shapes
  • 1/4th teaspoon garlic powder
  • 1/4th teaspoon herbs de Provence (Italian seasoning will work as well)
  • Avocado oil spray

Maple Dijon Vinaigrette:

  • 2 Tablespoons apple cider vinegar (with “mother”)
  • 1/4-1/3rd cup extra virgin olive oil
  • 2 Tablespoon 100% pure maple syrup
  • 1 Tablespoon garlic dijon (I used trader joes brand)
  • Salt and pepper to taste

Directions for Dressing: Combine all dressing ingredients into a mason jar and shake until combined. Set aside.

Directions for Salad:

  1. Using a cookie cutter, cut desired amount of shapes from the bread and spray with avocado oil. Season shapes with garlic powder and herbs de Provence. Air fry for 2-4 minutes until golden on both sides.
  2. Add walnuts to a saucepan and add maple syrup and salt. Cook for 2-3 minutes then cool.
  3. In a bowl pour half of the dressing over kale and massage leaves. To make the salad add kale to a large round bowl and create a hole in the middle. Sprinkle cranberries, cooled quinoa, walnuts, pears and croutons. Place a ramekin in the center and add remaining dressing. Decorate with a red bow and enjoy!

Want to watch how I made it? Check out my Instagram reel @originnutrition_bysarah and be sure to follow for more dietitian approved recipes & nutrition tips! Be sure to tag me if you make it!

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