Seven-Layer Christmas Salad

 

This stunning salad takes the classic potluck favorite and gives it a holiday makeover. With crisp apples, tangy cranberries, savory bacon, and a creamy maple dressing, it's a show-stopping side dish that's as beautiful as it is delicious. The best part? You can assemble it ahead of time, making your holiday entertaining effortless.

Ingredients

For the Salad:

• 5 cups chopped romaine or iceberg lettuce

• 1 large red onion, finely chopped

• 2 cups chopped apples (such as Honeycrisp or Granny Smith)

• 2 cups dried cranberries, roughly chopped

• 6 slices bacon, cooked until crisp and crumbled

• 1 cup crumbled Gorgonzola or blue cheese

For the Candied Walnuts:

• 1 cup chopped walnuts

• ¼ cup granulated sugar

• 1 tablespoon butter

For the Maple Dressing:

• 1 cup mayonnaise

• 1 cup sour cream

• 2 tablespoons pure maple syrup

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar

• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Candied Walnuts:

• Line a plate or baking sheet with parchment paper.

• In a non-stick skillet over medium heat, combine the walnuts, sugar, and butter.

• Cook for 5-7 minutes, stirring frequently. Once the sugar begins to melt, stir constantly until the nuts are fully coated and the sugar has caramelized.

• Immediately spread the nuts onto the prepared parchment paper. Use a fork or spatula to separate them, then let them cool completely until hard.

2. Assemble the Salad Layers:

• In a large trifle dish or clear glass bowl, create an even base layer with the chopped lettuce.

• Continue building the salad in the following order:

  • A layer of finely chopped red onion

  • A layer of chopped apples

  • A layer of dried cranberries

3. Make and Add the Dressing:

• In a medium bowl, whisk together the mayonnaise, sour cream, maple syrup, Dijon mustard, and apple cider vinegar until smooth and creamy.

• Season generously with salt and pepper.

• Carefully pour the dressing over the top of the salad, spreading it evenly with a spatula to seal the layers underneath.

4. Chill and Serve:

• Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to 2 days.

• Just before serving, uncover the salad and sprinkle the crumbled bacon, Gorgonzola cheese, and candied walnuts over the top.

• Gently toss at the table to combine all the layers and serve immediately.