Veggie Christmas Salads


Ah yes the Christmas buffet. Full of turkey, ham, stuffing, potatoes, gravy and all the other feasty foods. 

I understand Christmas time is a day your allowed to go “free for all” on the buffet and not feel one inch of guilt! BUT I do encourage everyone to up the greens in order to make sure our tummies are getting a little nourishing during this time!

 SO I have decided to give you not one but TWO salad recipes that are not only full of yummy ingredients your body thrives off but thankfully enough taste great too!

 Meaning you can serve this one up on the buffet table and no one is going to think you’ve killed the Christmas spirit. In fact everyone else might actually thank you and enjoy having some greens on their plate too! 

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  • 1 1/2 Cups of cooked quinoa
  • 1 cup of green peas
  • 1/2 a pomegranate
  • Chopped radish
  • 2 tbs of olive oil
  • Pink salt 
  • Optional: Tbs of balsamic

Cook quinoa and peas.

Chop radish into fine slices.

Cut pomegranate in half. face seed side towards a bowl and using a wooden spoon or hands squeeze the shell of the fruit with force. The seeds should start to fall out and into bowl.

In a mixing bowl transfer in the quinoa, peas, pomegranate seeds and radish slices. Combine.

Drizzle olive oil over ingredients along with your pink salt and balsamic vinegar. Mix together and serve up!

  • Brussel sprouts
  • Broccoli
  • Chickpeas
  • Cauliflower
  • Olive oil
  • Tamari
  • Salt
  • Peper
  • Garlic ground or powder
  • Paprika (optional)

Preheat oven to 180 degrees celsius

Chop Brussel sprouts, broccoli and cauliflower. Set aside in oven tray.

Either cook chickpeas or if you are using a can drain and rinse. Pour into/onto baking tray with vegetables.

Drizzle your olive oil, tamari, salt, pepper, garlic and paprika over veggies. Using hands, marinate.

Cook for 15-20 minutes.

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