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Christmas Festive Salad

Updated: Jan 7

Christmas is just right around the corner. Are you ready to go? Do you have dinner plans? A lot of heavy food accompanies Christmas, so a bright, crunchy salad is perfect for your Christmas dinner menu. It cleanses the palate and helps you feel good after the meal.

Prep Time: 10min Cook Time: 20min Serves: 4 Servings Level: Beginning


  • You can substitute walnuts for sliced almonds if desired.

  • Tofu feta is more delicious if it is marinated overnight.

  • Tofu feta can be stored in the fridge for 5 days.

  • The Orange balsamic vinaigrette can be made up to two days in advance; however, remove it from the refrigerator about 45 minutes before serving to warm it up, and whisk/shake well.

  • Massage the kale well in the dressing, this helps to infuse the flavors, and it also helps to break down the tough kale making it more tender to eat.

  • Feel free to include some fruits, such as apples, pears, or pineapples!

Festive Salad

This gorgeous Festive Salad is easy to make and is always a hit on the dinner table. It is an excellent accompaniment to any main dish and gives freshness to your dinner.

This fun and simple salad is an excellent addition to your Christmas meal. Tossed in a citrus dressing, this make-ahead salad is bright, vibrant, and flavorful. It is always fabulous and is quick and easy to make! Perfect for serving as a holiday appetizer or as a side dish.


Salad Ingredients:

  • 1 bunch kale destemmed

  • 1 cooked beet cut into cubes

  • ½ cup walnuts

  • 5-6 cherry tomatoes halved

  • 5-10 sliced red onions thinly sliced

  • 70 grams of tofu feta cheese crumbled

  • orange vinaigrette

Feta Tofu Ingredients:

  • 300g hard tofu

  • ¼ almond milk

  • 1 tbsp miso paste

  • 1/ 2 cup apple cider vinegar

  • 1 tbsp lemon juice

  • 2 tbsp nutritional yeast

  • ½ tsp garlic powder

  • 1 tbsp Italian herbs

  • ¼ tsp salt

  • ¼ tsp black pepper

Dressing Ingredients:

  • 1 small shallot, peeled and cut into large chunks

  • 1 clove garlic, minced

  • 1/2 cup fresh orange juice

  • zest of 1 orange

  • 2 tablespoons balsamic or red wine vinegar

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon freshly ground pepper

  • 1/2 teaspoon Dijon mustard

  • a squeeze of fresh lemon

  • 1 tablespoon agave syrup

  • 1/4 cup extra virgin olive oil

Feta Tofu: Cut the tofu in cubs. Add all the ingredients except Tofu in a jar and mix them well. Add the tofu to the jar and let it marinate for 6-8 hours or overnight.

Dressing: Place shallot, garlic, orange juice, orange zest, vinegar, salt, pepper, mustard, lemon juice, and agave syrup in the blender. Blend until the shallot is very finely chopped. Slowly blend in olive oil. Transfer to a storage jar and keep refrigerated.

Salad: In a large bowl, put the dressing in and add the kale on top of it. Use your hands to massage it until it's well coated with the dressing and softens. Transfer the kale to a large circular wooden platter and place it in a circular shape around the plate. Scatter the beets, tomatoes, red onions and feta tofu evenly around the circular shape. Serve immediately or chill for up to 6 hours.

If you make this recipe, please snap a photo and tag @andreea.plantbasedchef on Instagram! I would love it if you would leave a comment below.
Thanks so much!

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