Bright, crisp, and jewel-toned, this Christmas Salad is the bowl everyone reaches for first. It brings sweetness, crunch, and a sunny citrus dressing that wakes up the whole spread. I make it every December and there are never leftovers.
Christmas Salad
Equipment
- 1 Dry skillet
- 1 Small jar or bowl for the dressing
- 1 Whisk or shake in a jar
- 1 Large serving bowl
Ingredients
For the salad
- 6 cup mixed tender greens such as baby spinach and arugula; spring mix works too.
- 1 large apple or pear thinly sliced
- 1 cup pomegranate arils
- 2 small clementines or 1 orange, peeled and segmented
- 0.33 cup dried cranberries
- 0.5 small red onion very thinly sliced
- 0.5 cup pecans or walnuts toasted
- 0.33 cup feta or goat cheese crumbled
For the citrus dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh orange juice
- 1 tbsp apple cider vinegar or white balsamic
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 0.25 tsp fine sea salt plus more to taste
- freshly ground black pepper to taste
Instructions
Step-by-Step Instructions
- Place pecans or walnuts in a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring, until fragrant and lightly browned. Transfer to a plate to cool.
- In a small jar or bowl, whisk together olive oil, orange juice, apple cider vinegar, honey, Dijon, salt, and pepper until glossy and emulsified. Taste and adjust sweetness, acidity, and salt.
- Slice the apple or pear and segment the citrus. Pat the greens dry so the dressing clings well. If using red onion, slice it very thin.
- Add greens to a large serving bowl. Drizzle with 2 to 3 teaspoons of dressing and toss lightly to coat.
- Scatter on pomegranate arils, citrus segments, sliced apple or pear, dried cranberries, red onion, cooled toasted nuts, and crumbled cheese.
- Drizzle on more dressing to taste, toss gently once or twice, and serve immediately while everything is crisp and vibrant.
Notes
Why You’ll Love This Christmas Salad
- Festive flavors and colors that look beautiful on any holiday table.
- Balanced textures with juicy fruit, creamy cheese, and toasty crunch.
- Quick to assemble with simple pantry ingredients.
- Light and refreshing alongside rich mains.
- Easy to make ahead, so you can enjoy your guests.
Christmas Salad Ingredients & Substitutions
For the salad
- 6 cups mixed tender greens, such as baby spinach and arugula. Spring mix works too.
- 1 large apple or pear, thinly sliced. Honeycrisp, Gala, Bartlett, or Anjou are great choices.
- 1 cup pomegranate arils for ruby sparkle and tang.
- 2 small clementines or 1 orange, peeled and segmented. Blood orange adds extra color.
- 1/3 cup dried cranberries for sweetness. Chopped dates or raisins also work.
- 1/2 small red onion, very thinly sliced. Swap with a shallot for a milder bite.
- 1/2 cup pecans or walnuts, toasted. Use roasted pepitas or sunflower seeds for a nut-free option.
- 1/3 cup feta or goat cheese, crumbled. A plant-based feta alternative works nicely too.
For the citrus dressing
- 3 tablespoons extra-virgin olive oil.
- 2 tablespoons fresh orange juice.
- 1 tablespoon apple cider vinegar or white balsamic.
- 1 tablespoon honey or maple syrup.
- 1 teaspoon Dijon mustard.
- 1/4 teaspoon fine sea salt, plus more to taste.
- Freshly ground black pepper.
Step-by-Step Instructions to Make Christmas Salad
Step 1: Toast the nuts
Place pecans or walnuts in a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring, until fragrant and lightly browned. Transfer to a plate to cool.
Step 2: Mix the dressing
In a small jar or bowl, whisk together olive oil, orange juice, apple cider vinegar, honey, Dijon, salt, and pepper until glossy and emulsified. Taste and adjust sweetness, acidity, and salt.
Step 3: Prep the fruit and greens
Slice the apple or pear and segment the citrus. Pat the greens dry so the dressing clings well. If using red onion, slice it very thin.
Step 4: Assemble the base
Add greens to a large serving bowl. Drizzle with 2 to 3 teaspoons of dressing and toss lightly to coat.
Step 5: Add the toppings
Scatter on pomegranate arils, citrus segments, sliced apple or pear, dried cranberries, red onion, cooled toasted nuts, and crumbled cheese.
Step 6: Dress and serve
Drizzle on more dressing to taste, toss gently once or twice, and serve immediately while everything is crisp and vibrant.
Tips for Success
- Dry greens thoroughly so the dressing coats instead of sliding off.
- Segment citrus over a bowl to catch juices for the dressing.
- Toss lightly to keep the fruit and cheese intact.
- Dress just before serving to keep the greens perky.
- Slice apples or pears last, or toss them with a little citrus juice to prevent browning.
Variations of Christmas Salad
- Grain boost: Fold in 1 cup cooked and cooled quinoa for extra heartiness.
- Cheese swap: Try creamy goat cheese or shaved Parmesan in place of feta.
- Smoky touch: Add crisp crumbled turkey bacon on top.
- Nut-free crunch: Use toasted pepitas or sunflower seeds.
- Greens mix: Combine spinach, arugula, and little gems for a tender yet sturdy base.
- Fruit twist: Use pears plus blood orange for a deeper red palette.
Serving Suggestions: What to Pair with Christmas Salad
- Herb-roasted chicken or turkey.
- Garlic butter salmon or simple baked fish.
- Creamy potato soup or roasted butternut squash soup.
- Warm crusty bread or rosemary focaccia.
Storage & Reheating Instructions
Undressed salad components keep best stored separately. Refrigerate greens and prepared fruit in airtight containers for up to 2 days. The dressing keeps 1 week chilled in a jar. If you have leftovers already dressed, enjoy within a few hours for the best texture. Reheat is not needed, but you can re-crisp nuts in a dry skillet for 1 to 2 minutes if they soften.
Memories Made Around the Table
Every year, we gather around this colorful bowl while the kitchen hums with roasts and casseroles. It is a simple little tradition, but those bright bites bring everyone to the same happy place.
FAQs
Can I make Christmas Salad ahead of time?
Yes. Prep the dressing, toast the nuts, wash and dry greens, and slice onion up to 2 days ahead. Segment citrus and seed the pomegranate 1 day ahead. Slice apples or pears just before serving.
What greens work best?
Tender greens like baby spinach, arugula, or spring mix are lovely. If you prefer a sturdier base, mix in chopped little gems or romaine for added crunch.
How do I keep apples or pears from browning?
Toss slices with a teaspoon of lemon or orange juice and a pinch of salt, then pat dry before adding to the salad.
Can I skip pomegranate?
Yes. Use extra citrus segments, chopped grapes, or additional dried cranberries for color and sweetness.
Final Thoughts
This Christmas Salad is bright, balanced, and ready for your holiday table. Make it once, and it will become the easy, joyful side you crave every season.