Christmas Salad tastes fresh and bright with juicy pomegranate, crisp winter greens, creamy goat cheese, and a zesty citrus vinaigrette. It suits holiday hosts and weeknight cooks alike, and it takes 25 minutes start to finish. I make it every December after I sneak a few pomegranate arils straight from the bowl.
Why You Should Try This Christmas Salad
Christmas Salad brings bold color and flavor to your table with sweet fruit, tangy dressing, crunchy nuts, and salty cheese. The mix checks every texture box, so even salad skeptics go back for seconds. You can swap ingredients easily and still keep the festive salad vibe.
You can prep every part ahead, then toss right before serving. The greens stay crisp, the pomegranate pops, and the vinaigrette ties it all together. It looks fancy but stays simple enough for a busy holiday kitchen.
Ingredients You’ll Need
- Greens: 5 cups baby arugula and baby kale mix (use any tender winter greens; baby spinach works)
- Pomegranate arils: 1.5 cups (buy a container to save time)
- Apple: 1 large Honeycrisp, thinly sliced (Pink Lady or pear works)
- Orange: 1 large navel, segmented or sliced (blood orange looks extra festive)
- Dried cranberries: 1/2 cup (cherries work too)
- Goat cheese: 4 ounces, crumbled (feta for a saltier bite; dairy-free cheese if needed)
- Candied pecans: 1 cup (use store-bought or toast plain pecans or walnuts)
- Red onion: 1/4 small, very thinly sliced
- Fresh herbs: 2 tablespoons chopped parsley or mint
- Avocado: 1, sliced or diced, optional
Citrus vinaigrette:
- Extra virgin olive oil: 1/3 cup
- Fresh orange juice: 1/4 cup
- Lemon juice: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Honey or maple syrup: 1.5 tablespoons
- Garlic: 1 small clove, grated
- Fine sea salt: 1/2 teaspoon, plus more to taste
- Black pepper: 1/4 teaspoon
Pantry shortcuts and notes:
- Use bagged baby greens and pre-crumbled goat cheese to speed things up.
- Choose store-bought candied nuts when you want zero stovetop time.
- Any good olive oil works; I like one labeled medium or fruity so the citrus shines.
- If you need a bottled swap, pick a light balsamic or citrus dressing and whisk in a squeeze of fresh orange.
Equipment:
- Large salad bowl
- Small jar with lid or a mixing bowl and whisk
- Cutting board and sharp knife
- Measuring cups and spoons
- Skillet for toasting nuts
- Salad spinner, optional
How to Make Christmas Salad
- Prep: 20 minutes
- Cook: 5 minutes
- Total: 25 minutes
- Mix the dressing. Add olive oil, orange juice, lemon juice, Dijon, honey, garlic, salt, and pepper to a jar. Seal and shake until glossy. Taste and adjust salt or sweetness.
- Toast or candy the nuts. Warm a skillet over medium heat. Add nuts and toast 3 to 4 minutes until fragrant, or stir 2 tablespoons sugar and 1 tablespoon water with the nuts until they glaze and dry. Transfer to a plate to cool.
- Prep the fruit and veg. Slice the apple thin. Segment or slice the orange. Rinse and spin the greens dry so they stay crisp.
- Build the base. Add greens to a large bowl. Scatter red onion and herbs over the top.
- Add the festive toppings. Sprinkle on pomegranate arils, dried cranberries, cooled nuts, and goat cheese. Add avocado and apple.
- Dress right before serving. Shake the vinaigrette again. Drizzle about two thirds over the salad.
- Toss gently. Use clean hands or salad tongs and toss from the bottom so you coat everything without crushing the fruit.
- Finish and serve. Taste, add more dressing if needed, and sprinkle a pinch of salt to wake up the flavors.
Tips & Tricks
- Dry the greens well so the dressing clings and the salad stays crisp.
- Slice the onion paper thin and soak it in cold water for 5 minutes if you want a milder bite.
- Toss with part of the dressing, then add more to taste. Soggy salad never wins.
- Keep apple slices perky with a quick lemon splash.
- When you use store-bought candied nuts, warm them in a skillet for 60 seconds to bring back crunch.
- Want dairy-free or vegan? Use maple syrup and a plant-based cheese or skip the cheese and add extra nuts.
- No pomegranate on hand? Use ripe pear and extra dried cranberries for that sweet-tart pop.
What to Serve with Christmas Salad
This holiday salad pairs well with roast beef tenderloin, glazed ham, roast chicken, or seared salmon. It also loves cozy sides like butternut squash soup and garlic mashed potatoes. Add warm dinner rolls or focaccia for a simple upgrade. For drinks, pour sparkling cider, Prosecco, or a crisp Sauvignon Blanc.
Make-Ahead and Storage
Wash and spin the greens up to 2 days ahead, then store them in a sealed container lined with paper towels. Shake the dressing up to 1 week ahead and refrigerate it, then bring it to room temp and shake before serving. Toast or candy nuts up to 5 days ahead and store them airtight. Slice the apple and avocado right before serving.
Store dressed salad in the fridge for up to 24 hours, though the greens will soften. Store undressed components for 2 to 3 days without quality loss. Skip freezing the dressed salad since greens and fresh fruit turn watery. You can freeze pomegranate arils for 3 months and thaw them in the fridge, and you can freeze nuts for 2 months. Warm nuts for 2 to 3 minutes in a dry skillet to refresh their crunch.
Nutrition Information
- Serving: 1 of 8
- Calories: about 260
- Fat: 17 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Sugars: 17 g
- Protein: 5 g
- Sodium: 220 mg
Values are estimates and will change with your ingredients and portions.
Christmas Salad Recipe
Ingredients
Instructions
- In a large salad bowl, combine mixed salad greens, pomegranate seeds, feta cheese, and walnuts.
- Drizzle with balsamic vinaigrette and toss gently to coat all ingredients.
- Serve immediately to maintain crispness and freshness.