I’m doing one with arugula, pear, apple, feta and pomegranate seeds. It’s very pretty.

Do the Via Carota green salad.
Simple, delicious and perfect to balance a heavy meal.
https://cooking.nytimes.com/recipes/1020223-via-carotas-insalata-verde?unlocked_article_code=1.-08.3m32.T6bXoW98QvLO&smid=ck-recipe-iOS-share

Lettuce, tomatoes, cucumbers, onions, and a dijon vinaigrette.

Seriously, mama, salad is not hard.

I served the same salad that my grandmother served at Christmas and at Thanksgiving, and that my mother then served as well.

Lettuce (I think my grandmother and mother used both green and red leaf lettuce, but I tend to use romaine), sectioned citrus (grandmother, and mother used grapefruit, but I’ve used orange at times), thinly sliced red onion, and pomegranate seeds. It is dressed with a vinaigrette, mainly because that’s the only salad dressing my grandparents ever used — my grandfather made it with a neutral oil (back, then probably labeled salad oil, or just vegetable oil, these days I use canola) and vinegar and a bunch of herbs and spices pulled out of the cabinet and put in there, lol. You can add blue cheese to the salad if you like it and have it.

This is my go-to, though it breaks a few of your fruit/nut rules (but those could be pretty easily picked out): https://www.foodnetwork.com/recipes/food-network-kitchen/christmas-salad-7592308#reviewsTop

I've done this one too - https://www.foodnetwork.com/recipes/ina-garten/winter-slaw-2179526

My go-to salad base a combination of radicchio and romaine lettuce (or frisee, when I can find it) dressed with good olive oil, vinegar or lemon juice (red wine vinegar is my personal favorite), fresh pepper, and a good amount of kosher salt. To that, I may (or may not) add one or two extras, including:

• chick peas or small white beans
• barley, farro, or wheat berries
• sunflower seeds
• orange slices
• oil-cured olives
• orange segments or pomegranate seeds
• avocado
• shaved fennel
• feta, shaved parm, or blue cheese
• good tuna (the imported kind in a glass jar)

The trick to dressing it is to coat the greens in oil first; add the salt and pepper and toss; and then add a few splashes of your acid of choice (less than your instincts may tell you to). I can't abide by pre-mixed salad dressing (homemade or otherwise), and it's a hill I will die on. Applying all of the ingredients at once makes a salad too soggy.

Yes! Two gift recipes from the NYT (feel free to thank me):

https://cooking.nytimes.com/recipes/1021825-roasted-cauliflower-salad-with-halloumi-and-lemon?unlocked_article_code=1.-08.6fbd.Q5cpN-RkHlpB&smid=ck-recipe-iOS-share

https://cooking.nytimes.com/recipes/1018689-roasted-carrot-salad-with-arugula-and-pomegranate?unlocked_article_code=1.-08.HVKc.TDrQWWlAwQMN&smid=ck-recipe-iOS-share

https://cooking.nytimes.com/recipes/1023529-fall-salad-with-apples-cheddar-and-crispy-sage?unlocked_article_code=1.-08.ze4G.z4gWQVoxIngd&smid=ck-recipe-iOS-share

I was thinking of this!

Butter lettuce with champagne shallot vinaigrette.

Our menu is similar to yours and we do Caesar salad.

I'm looking for suggestions for a salad to serve with our heavy Christmas dinner of Prime rib, scalloped potatoes, asparagus wrapped in prosciutto and popovers. I'm thinking something light that would cut through the heaviness. We have a diabetic so no dried or regular fruits or candied nuts please. Something that looks festive would be a bonus!

Thanks!