This Christmas Salad is crunchy, bright, and ready for the holiday table. Juicy citrus, ruby pomegranate, and creamy feta tuck into tender greens for a fresh, festive bite. It comes together fast, yet feels special every time.
Christmas Salad
Equipment
- 1 Small jar with lid for dressing
- 1 Large Skillet for toasting nuts
- 1 Parchment Paper for cooling candied nuts
- 1 Large salad bowl
- 1 Chef's knife and cutting board
Ingredients
Dressing
- 0.33 cup extra virgin olive oil
- 3 tbsp fresh orange juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1.5 tsp honey or maple syrup
- 1 small clove garlic grated
- 0.25 tsp fine sea salt
- black pepper to taste
Salad
- 5 oz mixed greens baby spinach and arugula
- 1 cup pomegranate arils
- 2 medium oranges segmented; or use clementines
- 1 medium apple or pear thinly sliced
- 0.25 red onion thinly sliced; about 1/4 small
- 0.5 cup feta cheese crumbled
- 0.5 cup pecans or almonds toasted or lightly candied
- 0.25 cup fresh mint or parsley torn
- 1 tbsp maple syrup optional, for quick candied nuts
- 1 pinch salt optional, for quick candied nuts
Instructions
Make the Dressing
- In a small jar, combine 1/3 cup olive oil, 3 tablespoons fresh orange juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon, 1 to 2 teaspoons honey or maple syrup, a small grated garlic clove, 1/4 teaspoon salt, and black pepper. Seal and shake until creamy and emulsified.
Prep the Fruit and Greens
- Rinse and dry the greens very well. Segment the oranges over a bowl to catch the juice for the dressing, and thinly slice the apple or pear. Slice red onion as thin as possible.
Toast or Candy the Nuts
- Toast nuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant. For a quick candy, add 1 tablespoon maple syrup and a pinch of salt, stir 30 seconds, then spread on parchment to cool.
Assemble the Salad
- Add greens to a large bowl or platter. Scatter pomegranate arils, citrus segments, sliced fruit, red onion, and crumbled feta. Tuck in torn mint leaves.
Dress and Serve
- Drizzle on some dressing and toss gently. Add nuts at the end for crunch. Taste and add a pinch of salt or more dressing if needed. Serve right away.
Notes
Why You’ll Love This Christmas Salad
- Festive colors and textures that look stunning on any table.
- Balanced flavors with sweet, tart, creamy, and salty notes.
- Quick to prep and easy to scale for a crowd.
- Make-ahead friendly with simple components.
- Pairs beautifully with roasted mains and cozy soups.
Christmas Salad Ingredients & Substitutions
- Mixed greens: A blend of baby spinach and arugula for tender bite. Swap with spring mix or romaine.
- Pomegranate arils: Jewel-like sweetness and crunch. If unavailable, use raspberries or dried cranberries.
- Citrus: Oranges or clementines, segmented. Blood oranges add extra color.
- Crisp fruit: Thinly sliced apple or pear for freshness.
- Feta cheese: Salty creaminess. Swap with goat cheese, or skip if you prefer.
- Red onion: Paper-thin slices for gentle bite. Shallot works too.
- Nuts: Toasted or lightly candied pecans or almonds. Use pumpkin or sunflower seeds for a nut-free option.
- Fresh herbs: A handful of mint or parsley brightens everything.
- Dressing: Extra virgin olive oil, fresh orange juice, apple cider vinegar, Dijon mustard, honey or maple syrup, grated garlic, salt, and pepper.
Step-by-Step Instructions to Make Christmas Salad
1) Make the Dressing
In a small jar, combine 1/3 cup olive oil, 3 tablespoons fresh orange juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon, 1 to 2 teaspoons honey or maple syrup, a small grated garlic clove, 1/4 teaspoon salt, and black pepper. Shake until creamy and emulsified.
2) Prep the Fruit and Greens
Rinse and dry the greens very well. Segment the oranges over a bowl to catch the juice for the dressing, and thinly slice the apple or pear. Slice red onion as thin as possible.
3) Toast or Candy the Nuts
Toast nuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant. For a quick candy, add 1 tablespoon maple syrup and a pinch of salt, stir 30 seconds, then spread on parchment to cool.
4) Assemble the Salad
Add greens to a large bowl or platter. Scatter pomegranate arils, citrus segments, sliced fruit, red onion, and crumbled feta. Tuck in torn mint leaves.
5) Dress and Serve
Drizzle on some dressing and toss gently. Add nuts at the end for crunch. Taste and add a pinch of salt or more dressing if needed. Serve right away.
Tips for Success
- Dry greens thoroughly so the dressing clings beautifully.
- Segment citrus over a bowl to save the juice for the dressing.
- Toss just before serving to keep the greens crisp.
- Keep nuts separate until the end to preserve crunch.
- For apples or pears, a quick dip in water with a squeeze of lemon helps prevent browning.
Variations of Christmas Salad
- Leftover roasted turkey or simple grilled chicken adds protein for a heartier plate.
- Swap feta for goat cheese or shaved Parmesan for a different flavor.
- Use pistachios for a classic red and green moment.
- Add thinly shaved fennel for delicate crunch.
- Stir a spoon of pomegranate molasses into the dressing for extra tang and depth.
Serving Suggestions: What to Pair with Christmas Salad
- Roasted chicken with herbs or a lemon-garlic whole bird.
- Herb-crusted salmon or baked trout.
- Creamy soups like butternut squash or potato-leek.
- Warm couscous, wild rice pilaf, or crusty bread to round out the meal.
Storage & Reheating Instructions
This salad is best enjoyed fresh. Store components separately for 2 to 3 days: greens and herbs in a sealed container with a towel to absorb moisture, fruit in another, nuts at room temperature, and dressing in a jar in the fridge.
If pre-assembling for a party, layer greens, then fruit and onion, and keep nuts and dressing on the side until serving. There is no reheating needed. If leftovers are lightly dressed, revive with a handful of fresh greens and a drizzle of dressing.
Memories Made Around the Table
Every year, this bowl of bright greens and ruby pomegranate shows up like a little wreath on our table. It invites everyone to reach in, pass the platter, and share one more story before dessert.
FAQs
Can I make Christmas Salad ahead of time?
Yes. Prep and store each component separately up to 2 days in advance. Dress just before serving and add the nuts last.
What greens work best?
A mix of baby spinach and arugula gives tender texture with a peppery edge. Spring mix or chopped romaine also work well.
How do I keep apples or pears from browning?
Toss slices in water with a squeeze of lemon, then pat dry before adding to the salad.
Can I skip the cheese?
Absolutely. The salad is still vibrant without it. For a savory note, add extra nuts or a sprinkle of toasted seeds.
How do I remove pomegranate arils without the mess?
Halve the pomegranate, hold it cut side down over a bowl, and tap the back with a spoon. The arils will fall out, and you can strain any juice into the dressing.
Final Thoughts
Simple ingredients, bold colors, and a bright dressing make this Christmas Salad the kind of dish guests remember. Keep the components handy through the season, and you can build a beautiful bowl anytime.