Save A vibrant festive salad featuring colorful vegetable ribbons, crunchy pistachios, and sweet-tart cranberries, layered for an impressive presentation and delightful textures.
I first served this salad at a family gathering and the combination of flavors was a big hit with everyone.
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
- Prepare ribbons:
- Using a vegetable peeler or mandoline, slice carrots, cucumber, zucchini, and yellow squash lengthwise into thin ribbons.
- Layer vegetables:
- Layer the vegetable ribbons and baby spinach attractively in a wide, clear serving bowl or on a platter, alternating colors for a ribbon effect.
- Make dressing:
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
- Dress salad:
- Drizzle the dressing evenly over the layered vegetables.
- Add toppings:
- Sprinkle chopped pistachios, dried cranberries, feta cheese (if using), and mint over the salad.
- Serve:
- Serve immediately for best texture.
Save This salad always brings back warm memories of family celebrations and sharing good food together.
Required Tools
Vegetable peeler or mandoline, sharp knife, cutting board, small mixing bowl, whisk
Allergen Information
Contains nuts (pistachios) and dairy (feta cheese optional). Ensure nuts and cheese are processed in allergen-safe facilities if required. Double-check all ingredient labels for gluten or other allergens as needed.
Nutritional Information
Per serving with feta: Calories 240, Total Fat 15 g, Carbohydrates 22 g, Protein 6 g
Save This salad is a perfect fresh and easy dish to brighten any meal or gathering.
Recipe FAQs
- → What vegetables are used for the ribbons?
Carrots, cucumber, zucchini, and yellow squash are peeled into thin ribbons to create colorful layers.
- → How is the dressing prepared?
The dressing is made by whisking olive oil, fresh lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
- → Can I substitute the pistachios?
Yes, walnuts or pecans can be used instead of pistachios to add a different nutty crunch.
- → Is there a way to make this dish vegan?
Omit the feta cheese or replace it with a plant-based alternative to keep it vegan-friendly.
- → What tools are recommended for preparing the ribbons?
A vegetable peeler or mandoline slicer is best for creating uniform thin ribbons from the vegetables.