Christmas Wreath Salad

This edible Christmas wreath is a beautiful, and healthy, centrepiece for your Christmas table.

christmas wreath salad

Christmas Wreath Salad

Prep Time 10 minutes


  • round white plate
  • star cookie cutter
  • Shooting star cookie cutter


  • pomegranate seeds
  • 1 red apple
  • 1 orange
  • 1 rainbow carrot optional
  • cheese
  • handful pecan nuts or nut of your choice
  • 100 gram mixed leaf
  • 1 tbsp olive oil or oil of your choice
  • 1 beetroot


  • Wash mixed leaf, dry, and then arrange in a wreath shape around the plate.
  • Peel orange, cut in half horizontally. Peel one half, cut into slices and cut in half again. Arrange at intervals around the wreath.
  • Cut apple into thin slices and arrange in groups of two around the wreath.
  • Peel beetroot and cut into thin rounds then cut with star cutter. Arrange around wreath.
  • Sprinkle pecan and pomegranate seeds.
  • Wash and peel carrot and cut into thin rounds. Scatter around wreath.
  • Mix oil and juice from half lemon and sprinkle over wreath.
  • Cut thin slices of cheese and then using the shooting star cookie cutter, cut 3 stars. Arrange around plate.


  • If you don't fancy the idea of raw beetroot, quickly blanche for a few minutes in boiling water. 
  • Pomegranate seeds can be bought packaged (easy option!) or buy a fresh pomegranate, cut in half and then holding it with splayed fingers across the cut end, hit the skin firmly with something like a sharpening steel until the seeds pop out. Some pith will come with it so discard that. 
  • If you are not able to serve immediately sqeeze a little lemon juice over the apple. 

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