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.