A Salad with a Secret
This salad has a little secret. It is not just a bowl of leaves. It is a Christmas party on a plate. You get sweet, spicy, and crunchy all at once. My grandson calls it the “confetti salad.” I still laugh at that.
It matters because food should be fun. It should make you smile. This salad is bright and happy, just like the holidays. What is your favorite colorful food to make? Tell me about it.
The Magic of the Cashews
Let us start with the cashews. We bake them with sugar and spice. This makes them candy-like and warm. Your kitchen will smell amazing. It is the best part of making this.
You must let them cool completely. I know it is hard to wait. But if you do not wait, they will not get crunchy. I learned this the hard way once. I ate them all warm and sticky. Then I had no crunch for my salad!
Getting to Know Pomelo
Now, the pomelo. It looks like a giant, shy grapefruit. It is sweeter and milder, though. Peeling it is like opening a wonderful gift.
You gently take off the thick skin. Then you peel the membrane from each segment. Do not worry if it breaks. The pieces are what we want. Fun fact: Pomelos are the ancient ancestor of the grapefruit! Have you ever tried one before?
Why We Knead the Kale
Here is a big little step. Put your kale in a bowl with a bit of oil. Now, get your hands in there. Gently squeeze and knead it for a minute.
This matters so much. It softens the kale. It makes it tender and friendly to eat. It turns a tough leaf into something silky. Does your family have a trick for making greens taste better?
Bringing the Party Together
Now for the fun. Toss everything together in your biggest bowl. In goes the soft kale, bright pomelo, and purple radicchio. Add the crunchy jicama and fresh cilantro.
Finally, add those special cashews and the dressing. Give it all a good, gentle mix. Look at all those colors! It matters because eating should be a joy for your eyes first. Then your taste buds dance.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Large egg white | 1 | |
| Granulated sugar | 2 tablespoons | |
| Brown sugar | 2 tablespoons | packed |
| Unsalted butter | 1 tablespoon | melted |
| Ground coriander | 1½ teaspoons | divided |
| Table salt | 1½ teaspoons | divided |
| Cayenne pepper | 1 pinch | |
| Raw cashews | 1 cup | |
| Extra-virgin olive oil | ¼ cup | divided |
| Sherry vinegar | 3 tablespoons | |
| Pepper | ¼ teaspoon | |
| Pomelos | 2 | |
| Curly kale | 12 ounces (10 cups) | stemmed and chopped |
| Radicchio | 1 small head (6 ounces) | halved, cored, and chopped coarse |
| Fresh cilantro leaves | 2 cups | |
| Jicama | 6 ounces | peeled and cut into 2-inch-long matchsticks |
Instructions
Step 1: First, let’s make those special nuts. Heat your oven to 350 degrees. Whisk one egg white until it’s frothy. Add both sugars, melted butter, half the coriander, half the salt, and a pinch of cayenne. Stir in the cashews to coat them. Spread them on a lined baking sheet. Bake for 20-25 minutes, stirring halfway. Your kitchen will smell incredible. Let them cool completely on the sheet. (This keeps them crunchy!) Then, give them a rough chop.
Step 2: Now, the dressing. In a small bowl, whisk 3 tablespoons of olive oil with the vinegar, pepper, and the rest of the coriander and salt. It will be a lovely, fragrant mix. Set this aside for now. We’ll let those flavors get to know each other.
Step 3: Time for the pomelos. They are like gentle, sweet grapefruits. Cut the top off each one. Score the skin into quarters and peel it back. Separate the segments. Gently peel the membrane off each piece. It’s okay if they break a little. Break the fruit into bite-sized pieces.
Step 4: Last, we bring it all together. Put the kale in a big bowl. Drizzle it with the last tablespoon of oil. Now, get your hands in there! Gently knead and squeeze the kale for a minute. This makes it tender and yummy. Add the pomelo, chopped nuts, radicchio, cilantro, and jicama. Pour your dressing over everything. Toss it all with love until it’s dressed. Your colorful, crunchy Christmas salad is ready to shine.
Creative Twists
This salad loves to play dress-up. Try a different citrus instead of pomelo. Sweet oranges or pink grapefruit work beautifully. For a different crunch, use roasted almonds or pecans. They are just as good. If you want a creamy touch, sprinkle some crumbled goat cheese or feta on top. It adds a lovely salty bite.
Serving & Pairing Ideas
This salad is a festive centerpiece all on its own. I love serving it on a big, bright platter. For a full feast, it pairs wonderfully with a simple roast chicken. The flavors just sing together. For a drink, a crisp sparkling wine feels very celebratory. For a cozy non-alcoholic sip, try ginger ale with a splash of cranberry juice. It’s so pretty and fizzy.
Keeping Your Salad Bright and Crunchy
Let’s talk about keeping this salad happy. Store the dressed salad in the fridge for up to two days. Keep the spiced cashews separate in a jar on the counter. Add them right before you eat. This keeps their wonderful crunch. I learned this the hard way! I once mixed everything ahead for a party. The cashews got soft. My grandson called them “soggy nuggets.” We all had a good laugh. Storing parts separately saves texture and flavor. It makes your effort last. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Salad Hiccups
First, your kale might be too tough. The fix is simple. Knead it with oil for a full minute. This softens the leaves nicely. I remember when I skipped this step. We were chewing for ages! Second, the pomelo membrane can be bitter. Take time to peel it off gently. It makes the fruit taste sweeter. Third, watch those cashews in the oven. They burn quickly. Stir them halfway and trust your nose. Getting these steps right builds your cooking confidence. It also makes every flavor in the bowl shine. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this salad gluten-free?
A: Yes, all the ingredients are naturally gluten-free. Just check your vinegar label to be sure.
Q: Can I make any parts ahead?
A: Absolutely! Toast the cashews up to a week ahead. Also, make the dressing three days early.
Q: What if I can’t find pomelo or jicama?
A: Use oranges or grapefruit instead. Swap jicama for a crisp apple or pear. *Fun fact: Jicama is also called a Mexican turnip!*
Q: Can I double the recipe for a crowd?
A: You can double everything easily. Just use two baking sheets for the cashews. Give them space to toast.
Q: Any optional tips?
A: For extra fun, add pomegranate seeds. Their little pops of red are perfect for Christmas. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this festive salad. It brings such bright colors to the table. Cooking is about sharing and trying new things. I would love to hear about your kitchen adventures. Did you add your own special twist? Tell me all about it in the comments below. Your stories are my favorite thing to read. Have you tried this recipe? I am so eager to know how it turned out for you. Happy cooking!
—Elowen Thorn.
Citrus and Crunch Christmas Salad
Description
A festive salad with sweet and spicy candied cashews, vibrant pomelo, crisp kale, radicchio, jicama, and a bright coriander vinaigrette.
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Whisk egg white in bowl until frothy. Add granulated sugar, brown sugar, melted butter, ½ teaspoon coriander, ½ teaspoon salt, and cayenne and whisk until combined. Add cashews and stir to evenly coat.
- Spread cashews on prepared sheet in single layer and bake until deeply browned and fragrant, 20 to 25 minutes, stirring halfway through baking. Transfer sheet to wire rack and let cool completely, about 20 minutes. Transfer cashews to cutting board and chop into 1/2-inch pieces. (Cashews can be stored at room temperature for up to 1 week.)
- Meanwhile, whisk 3 tablespoons oil, vinegar, pepper, remaining 1 teaspoon coriander, and remaining 1 teaspoon salt together in small bowl. Working with 1 pomelo at a time, cut away top ½ inch of fruit. Score skin into quarters from pole to pole. Working with 1 quarter at a time, peel back skin. Open pomelo and separate segments. Gently peel away membrane from each segment (it is OK if fruit breaks). Break segments into ½-inch pieces.
- Combine kale and remaining 1 tablespoon oil in large bowl. Gently knead and squeeze kale until leaves are evenly coated, have started to soften, and are slightly wilted, about 1 minute. Add pomelos, cashews, radicchio, cilantro, jicama, and vinaigrette and toss until well combined. Transfer salad to platter and serve. (Salad can be stored at room temperature for up to 3 hours or refrigerated for up to 2 days; if refrigerating, add cashews just before serving.)
Notes
- For the best texture, add the candied cashews just before serving if you plan to store the salad. You can substitute grapefruit for pomelo if needed.