This crunchy, colorful salad feels like the season in a bowl. Sweet citrus, jeweled pomegranate, and a creamy honey mustard dressing make every bite sparkle.
It comes together quickly for special gatherings and cozy dinners, yet tastes fresh enough for any weekday lunch.
Winter Christmas Salad
Equipment
- 1 Skillet for toasting nuts
- 1 Whisk
- 1 Large mixing bowl
Ingredients
Salad
- 6 cup mixed greens baby spinach, arugula, or finely chopped kale
- 2 oranges peeled and sliced into rounds or segments
- 0.5 cup pomegranate arils
- 1 apple or pear thinly sliced
- 0.5 cup feta cheese crumbled
- 0.5 cup pecans toasted, roughly chopped
- 0.25 cup red onion very thinly sliced
- 0.25 cup dried cranberries optional
Honey Mustard Dressing
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 0.33 cup extra-virgin olive oil
- 1 clove garlic finely grated, optional
- 1 pinch kosher salt to taste
- 1 pinch black pepper to taste
Instructions
Prep the produce
- Wash and dry the greens very well. Peel and slice oranges into rounds or segments. Core and thinly slice the apple or pear. Thinly slice the red onion.
Toast the nuts
- Warm a dry skillet over medium heat. Add pecans and toast, stirring, for 3 to 4 minutes until fragrant. Transfer to a plate to cool.
Whisk the dressing
- In a bowl, whisk 2 tablespoons Dijon, 2 tablespoons honey, 2 tablespoons apple cider vinegar, and a pinch of salt and pepper. Slowly stream in 1/3 cup olive oil while whisking until creamy. Adjust acidity and sweetness to taste.
Assemble
- Add greens to a large bowl. Drizzle on some dressing and toss to lightly coat. Layer on oranges, apple or pear, pomegranate, red onion, feta, dried cranberries, and toasted pecans.
Finish and serve
- Drizzle with more dressing to taste. Crack black pepper on top and serve right away while everything is crisp.
Notes
Why You’ll Love This Salad
- Balanced flavor in every bite. Bright citrus, sweet pomegranate, tangy feta, and toasty nuts with silky honey mustard dressing.
- Make-ahead friendly. Prep the components in advance and toss right before serving.
- Beautiful on the table. Jewel tones and winter textures make it a festive centerpiece.
Salad Ingredients & Substitutions
- Greens: Use a mix of baby spinach, arugula, or finely chopped kale. For kale, remove ribs and chop small.
- Oranges: Navel or blood oranges. Clementines work too.
- Pomegranate arils: Fresh is best, but pre-packed arils are handy.
- Apple or pear: Honeycrisp, Pink Lady, or ripe pear for juicy sweetness.
- Feta cheese: Crumbled feta or creamy goat cheese. For a milder option, use shaved parmesan.
- Pecans: Toasted pecans or walnuts. For a nut-free crunch, use roasted pumpkin or sunflower seeds.
- Red onion: Very thinly sliced. Swap with pickled onions for extra tang.
- Dried cranberries: Optional for a chewy bite.
Honey Mustard Dressing
- Dijon mustard: Smooth and tangy. Whole-grain mustard adds texture if preferred.
- Honey: Balances the mustard. Maple syrup works for a deeper caramel note.
- Apple cider vinegar: Bright acidity. Lemon juice can replace some or all for a citrusy twist.
- Extra-virgin olive oil: The base that brings it together.
- Garlic: One small clove, finely grated, optional.
- Kosher salt and black pepper: Season to taste.
Step-by-Step Instructions to Make Salad
1. Prep the produce
Wash and dry the greens very well. Peel and slice oranges into rounds or segments. Core and thinly slice the apple or pear. Thinly slice the red onion.
2. Toast the nuts
Warm a dry skillet over medium heat. Add pecans and toast, stirring, for 3 to 4 minutes until fragrant. Transfer to a plate to cool.
3. Whisk the dressing
In a bowl, whisk 2 tablespoons Dijon, 2 tablespoons honey, 2 tablespoons apple cider vinegar, a pinch of salt and pepper. Stream in 1/3 cup olive oil while whisking until creamy. Adjust acidity and sweetness to taste.
4. Assemble
Add greens to a large bowl. Drizzle on some dressing and toss to lightly coat. Layer on oranges, apple, pomegranate, red onion, feta, dried cranberries, and toasted pecans.
5. Finish and serve
Drizzle with more dressing to taste. Crack black pepper on top and serve right away while everything is crisp.
Tips for Success
- Dry the greens thoroughly so the dressing clings instead of pooling.
- Segment oranges over a bowl to catch juice. Stir a splash into the dressing for extra brightness.
- If using kale, massage it with a teaspoon of olive oil and a pinch of salt for 1 minute to soften.
- Taste and tweak the dressing. Add a little more honey for sweetness or vinegar/lemon for zing.
Variations of Salad
- Grain bowl style: Add warm quinoa or farro for heartiness.
- Protein boost: Top with roasted chicken, seared salmon, or chickpeas.
- Cheese swap: Try blue cheese crumbles for a bold twist or shaved manchego for nutty notes.
- Citrus medley: Mix oranges with grapefruit and clementines.
- Maple mustard: Use maple syrup in place of honey and add a pinch of smoked paprika.
Serving Suggestions: What to Pair with Salad
- Roasted chicken or turkey for a cozy main.
- Butternut squash soup for a warming starter.
- Warm herbed rice or crusty bread to round out the meal.
- Sparkling water with a splash of grape juice and orange slices.
Storage & Reheating Instructions
- Store components separately for 2 to 3 days: greens, toppings, and dressing in airtight containers.
- Dressing keeps for up to 1 week in the refrigerator. Whisk or shake and let sit at room temperature for 10 minutes before serving.
- If salad is already dressed, enjoy within a few hours for best texture.
Memories Made Around the Table
Every year I build this bowl in the biggest platter I own, then watch everyone reach for the brightest scoop. There is always a hush after the first bite, and then smiles all around.
FAQs
Can I make it ahead? Yes. Prep all ingredients and keep them separate. Dress the greens right before serving to keep them crisp.
What can I use instead of pomegranate? Diced apple, pear, or dried cherries add similar sweetness and color.
How do I keep apples from browning? Toss slices with a little lemon or orange juice.
Can I use a different mustard? Whole-grain works well and adds texture. Use a bit less if your mustard is very sharp.
How do I make the dressing creamier? Whisk in a spoonful of plain Greek yogurt or a splash of orange juice for body.
Final Thoughts
This salad brings sparkle and comfort to the table with very little effort. Prep ahead, toss just before serving, and enjoy the fresh, festive flavors.