Festive Salad Wreath

Festive Salad Wreath

This salad makes for a beautiful centrepiece on your table. It can be served as a starter or a side dish to the main event.


Course Appetizer, Brunch, Dinner, Lunch, Mains, Salad, Salads, Side Dish
Diet Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Ketogenic, Low Carb, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • Salad Dressing
  • 3 tbsp red wine vinegar
  • ½ tbsp runny honey
  • 1 tsp wholegrain mustard I used Lakeshore
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 4 tbsp extra virgin olive oil
  • Salad platter
  • 200 g winter salad leaves washed and spin-dried (see tips box)
  • 12 small heirloom/heritage carrots cut in ribbons
  • 2-4 tbsp pomegranate seeds 1/4 pomegranate
  • 20 walnuts toasted and roughly chopped
  • 2 pears sliced in quarters lengthways, then into 8 or 16 depending on size
  • 200 g blue cheese crumbled


  • Salad Dressing Method
  • Place all above ingredients in a sterilised jar with a sealed lid. Give it a good shake to mix, taste and adjust seasoning if necessary.
  • Store up to 2 weeks in fridge.
  • Salad Platter Method
  • On a large serving platter or plate, arrange salad leaves in a round wreath shape - try to get some height into the leaves. Arrange carrot ribbons in and around leaves, then lightly scatter the pomegranate seeds and toasted walnuts. Slip the sliced pears in and around the edges of the leaves. Crumble over the blue cheese.
  • Place bowl of dressing in centre of wreath. Great served with crusty sour-dough.

Maggie's Tips

  • Any combination of these leaves will work: Mustard, Purslane, rocket, endive, lambs’ lettuce, cress, iceberg, etc
  • Some of my favourite blue cheeses: Crozier blue, Cashel blue, Young Buck (N. Ireland), Gorgonzola
  • How to make carrot ribbons: Run a vegetable peeler lengthwise down the carrots, shaving off long, thin ribbons. Place in a bowl of iced water and store in fridge until needed. Drain and lightly pad dry before arranging on salad.
How to toast nuts on the hob/stove top:
1. Heat a heavy bottomed pan over medium heat and add the nuts.
2. Spread nuts evenly over the pan surface and let them sit for 10 seconds or so, then stir again. Keep stirring nuts continuously for about 3-4 minutes or until they become fragrant. (Watch they don't burn on any hotspots).
3. Transfer to a plate for nuts to cool.
4. Store in a glass jar or sealed container in the fridge for up to a month.
Storing Leafy Greens to Keep them Fresh:
  • Time saving tip – Washing and storing leafy greens soon after you bring them home makes them more convenient to use and prevents food waste.
  • Top Tip – Use a salad spinner for drying washed lettuce & dark green leaves. Be gentle with delicate salad leaves as they bruise easily.
  • Store: Leafy greens stay fresh longer if they are washed, layered on dampened kitchen paper and then refrigerated in a container or sealed perforated plastic bag.
Dairy free option: Omit blue cheese
Vegan friendly option: Swap honey for maple syrup or chicory syrup
Nut intolerance: Just omit

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