Description

This festive Christmas Salad combines mixed greens with vibrant pomegranate seeds, juicy citrus slices, crunchy toasted nuts, tangy crumbled cheese, and a bright homemade vinaigrette. Perfect as a holiday side dish, it offers a refreshing balance of sweet, tart, and savory flavors that elevate any celebration meal.

Ingredients

Scale

Salad Ingredients

6 cups mixed greens
1 cup pomegranate seeds
2 oranges, peeled and sliced
1/2 cup feta or goat cheese, crumbled
1/2 cup pecans or walnuts, toasted
1/4 red onion, thinly sliced
2 tbsp fresh herbs (optional)

Dressing

3 tbsp olive oil
1 tbsp honey or maple syrup
1 tbsp apple cider vinegar or orange juice
1 tsp Dijon mustard
Salt and pepper, to taste

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Instructions

Prepare the base: Place the mixed greens in a large serving bowl to form the salad base.
Add toppings: Scatter pomegranate seeds, citrus slices, crumbled cheese, toasted nuts, and thinly sliced red onion evenly over the greens.
Make the dressing: In a small bowl, whisk together the olive oil, honey or maple syrup, apple cider vinegar or orange juice, Dijon mustard, salt, and pepper until well emulsified.
Toss the salad: Drizzle the dressing over the salad just before serving. Gently toss to coat all ingredients evenly without bruising the greens.
Garnish and serve: Optionally, sprinkle fresh herbs on top for added aroma and color. Serve immediately for optimal freshness.

Notes

Prepare all salad ingredients in advance but dress the salad only when ready to serve to maintain crispness.
Seed pomegranates easily by cutting in half, turning over a bowl, and tapping with a wooden spoon to release the seeds.
Use a variety of citrus such as blood oranges, tangerines, or Cara Cara oranges to add color and flavor complexity.
Toast nuts beforehand to enhance their aroma and add festive warmth to the salad.
For a heartier salad, add cooked quinoa or farro.
Try variations such as adding dried or fresh cranberries for extra holiday notes, thinly sliced apples for crunch, or make it vegan by substituting maple syrup for honey and omitting cheese or using vegan feta.
For a creamy alternative, swap the vinaigrette for a yogurt-based citrus dressing.
Refrigerate undressed salad up to 24 hours; dressed salad is best enjoyed immediately.