Now that we’ve eaten our fill of Christmas cookies, let’s balance it out with a delicious salad. This winter salad is the perfect salad to serve with Christmas dinner, but it’s also something that I find myself enjoying for lunch again and again. With little gem lettuce, clementines, celery, pear, sunflower seeds, goat cheese, and chickpeas (which are optional), it’s all tossed in a honey lemon vinaigrette that’s perfectly delicious. I like using pear that’s not too ripe, the green pear gives perfect texture and flavor!
I recommend adding the chickpeas to the salad if you’re looking to make this salad a meal. Shredded chicken and avocado are also great additions! To keep it more of a side salad or a salad for your Christmas dinner, you can leave the chickpeas out to let the fruit shine and allow the salad to compliment whatever your main dish protein is. Goat cheese crumbles are the perfect creamy topping to the salad, and sunflower seeds add a little bit of crunch. Pomegranate arils are not included in this recipe but they would also be a delicious, and colorful, addition. Green pear and lettuce with red pomegranate make it extra Christmassy!
You have to take advantage of winter citrus, and the little clementine wedges combined with slightly tart pear and sweet and tender little gem lettuce make a salad that you’ll want to enjoy bite after bite of. The fruit truly shines in this salad, and the celery adds the perfect extra crunch and mild flavor. I don’t frequently put celery in my salads because I’m not sure that it adds anything to a salad, but in this salad it’s truly a perfect addition!
- 6 oz. little gem lettuce
- 2 stalks celery, sliced
- ½ green pear, diced
- 4 clementines, peeled and segmented
- 1 can chickpeas, rinsed and drained (optional)
- 2 oz. goat cheese
- ¼ cup sunflower seeds
- 4 tbsp. olive oil
- 2 tbsp. apple cider vinegar
- ½ lemon, juiced
- 1 tbsp. honey
- ½ tsp. salt
- Freshly ground black pepper
- Take the larger leaves of little gem lettuce and slice into bite-sized pieces. Smaller pieces can be left whole. Place into a bowl.
- Add celery, pear, clementines, and chickpeas (if using) to the bowl. Toss to combine.
- Make your vinaigrette. In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt, and pepper. Whisk to combine and drizzle over the salad. Toss to combine.
- Top with goat cheese and sunflower seeds and serve immediately. If not enjoying immediately, wait to add the dressing until right before serving. '
- Enjoy!
Like what you see? Pin it here!
[…] The jalapeno cilantro lime ranch is a breeze to make. I whip it up in my food processor, but I imagine if you have a high-speed blender that would work as well! This southwest chopped salad is full of veggies: romaine lettuce, grape tomatoes, corn, bell pepper, and red onion all give you flavor and crunch. I use black beans as a protein here, but you can also add chicken if you’re looking for something more. Finally, the homemade crunchy tortilla strips are perfection. In a pinch, you can use store-bought, but making them at home is a breeze. Heat your oil in a large skillet and cut corn tortillas into strips. Fry over medium-low heat until golden brown on both sides, transfer to a plate lined with paper towels, and sprinkle with salt. Try not to eat all of them before the go on your salad! […]