This post was originally published here on December 19, 2013. I’ve since updated the photos and text. Enjoy!
I spent the majority of this past week testing out new Christmas cookie recipes. And while I’m happy to report that my efforts have resulted in two blog-worthy recipes that I’ll be sharing here next week (hooray!), I kind of just want a damn salad at this point. Even I have my limits when it comes to sweets.
This Cranberry Apple Salad is my go-to salad recipe this time of year. It’s refreshing, with both tart and sweet flavors to tickle your taste buds. AND it’s a all dressed up in vibrant red and green colors, which makes it the perfect addition to your Holiday table. You can layer it on a large platter (laying down the romaine first, then the apple-walnut mixture and finally the cranberries) for a really beautiful presentation if you’re having a fancy party. Or simply toss everything together in a big bowl. I don’t think you can really go wrong either way.
There is a little bit of advanced preparation required for this recipe. So make sure to read through the whole recipe first and plan to get started on it a couple hours in advance of when you’re going to serve it. And while this might be considered by some to be a huge pain in the ass, I, for one, think it’s a plus. Because it means you can get the salad course ready to go earlier in the day, then spend those last few precious minutes of “crunch time” right before the meal performing other more pressing tasks.
This was one of the first salads that I really feel in love with. Because believe it or not, there was a time in my life when I hated eating salads (and really any vegetable, if I’m being completely honest with myself). But this Cranberry Apple Salad helped me turn the corner into a bona fide veggie lover. And I know you’ll totally dig it too!
Recipe from Creme De Colorado Cookbook