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Christmas Salad

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 20 mins
Total time 20 mins

Makes 8 to 10 servings

A warm vinaigrette will soften these sturdy greens, but their structure will hold up for up to an hour or two on a holiday buffet. Prep all the ingredients ahead of time, and store in individual zip-top plastic freezer bags in your refrigerator until ready to toss with warm vinaigrette. We love Chiogia beets, with their candy-striped interiors, for this recipe.


  • 8 ounces thick bacon, coarsely chopped
  • 1 cup sliced red onion
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 cup red wine vinegar
  • 2 tablespoons honey
  • 1 bunch Lacinato kale, stemmed and coarsely chopped (about 7 cups loosely packed)
  • 1 bunch red Swiss chard, stemmed and coarsely chopped (about 8 cups loosely packed)
  • 2 small beets, thinly sliced
  • 1/2 cup toasted pumpkin seeds
  • 1/2 cup dried cherries
  • 1/2 cup crumbled feta cheese

How to Make It

  1. Cook bacon in a large skillet over medium heat, stirring occasionally, 6 to 8 minutes or until crisp; remove bacon, using a slotted spoon, and drain on paper towels. Reserve 6 Tbsp. drippings in skillet. Add onion, 1/2 tsp. salt, and 1/4 tsp. pepper, and sauté 2 minutes. Remove from heat.

  2. Add red wine vinegar to skillet, and stir to loosen browned bits from bottom of skillet. Whisk in honey.

  3. Toss together chopped kale, Swiss chard, onion mixture, and remaining 1 tsp. salt and 1/2 tsp. black pepper in a large bowl. Transfer to a serving platter. Top with cooked bacon, beet slices, pumpkin seeds, dried cherries, and feta cheese. Serve immediately.