Blackberries, mandarin oranges (Halloween colors) with pistachios and dried cranberries (Christmas colors) sprinkled with a little snow (Feta) on a bed of spring greens, is the perfect salad. This festive salad calls to me any time of year.
Make it today!
I am ready for more greens and vegetables. This salad is easy and quick to put together. It looks so elegant! It can be served with any dinner, beef, chicken, or salmon. It can also be served alone as a single serving. This is waiting for you to round up the ingredients and make someone happy today!
How to Make
Halloween Christmas Mashup Salad
1. Spread a bed of spring greens in a bowl or make your own selection of greens.
2. Place blackberries on the salad. I like to cut the blackberries in half or in thirds.
3. Drain a can of mandarin oranges and place on blackberries. Put on whole or cut in half.
4. Chop up pistachio seeds into small pieces and sprinkle on top.
5. Sprinkle on dried cranberries.
6. Sprinkle on feta cheese. Use your finger to mash up large chunks.
7. Make or buy salad dressing and toss.
Let me know on Instagram or Pinterest if you make this salad. Post a picture and tag me @dinasdiner. I want to know how it turns out.
Halloween Christmas Mashup Salad
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1 Bag of Spring Mix
1 C. Fresh Blackberries
1 C. Mandarin Oranges
1/2 C. Pistachio Seeds
1/2 C. Dried Cranberries
1/4 C. Feta Cheese
1. Spread a bed of spring greens on a large serving dish or make your own bed of greens.
2. Place blackberries on the salad. I like to cut the blackberries in half or in thirds.
3. Drain a can of mandarin oranges and place on blackberries. Put on whole or cut in half.
4. Chop up pistachios into small pieces and sprinkle on top.
5. Sprinkle on dried cranberries.
6. Sprinkle on feta cheese. Use your fingers to mash up large clumps.
7. Make salad dressing (or buy your favorite) and toss.
Salad Dressing
3/4 C. Red Wine Vinegar
3/4 C. Sugar
1 tsp. dried mustard
1 tsp. salt
1 1/2 C. Vegetable Oil
1. Place vinegar and sugar in a blender. Mix until sugar is almost dissolved.
2. Add in mustard and salt
3. While blender is on a low speed, gradually add the oil through the hole of the lid, until it is well blended. Refrigerate leftover dressing.
