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This Christmas salad is my go-to when I want something fresh and festive on the table fast. It comes together in just 10 minutes and balances crisp greens with sweet, tangy fruits and crunchy pecans for a perfect holiday side or light lunch.
I put this together after realizing I needed a quick festive dish to bring to a friend&s dinner and it has been a favorite ever since
Ingredients
- Mixed spring greens: for a fresh and tender base pick a vibrant, crisp mix with tender baby leaves
- Orange segments: like mandarin or clementine add sweet citrus brightness use the freshest you can peel easily and remove seeds
- Pomegranate seeds or dried cranberries: bring a pop of color and tartness choose fresh seeds if you want more texture
- Crumbled feta cheese: adds creamy saltiness opt for high quality feta stored in brine for best flavor
- Candied pecans: contribute crunch and a touch of sweetness roughly chopped so they mix evenly
- Olive oil: is the dressing&s smooth fat pick extra virgin for depth
- Honey: brings natural sweetness use raw honey if you prefer its flavor
- Dijon mustard: offers a mild bite and emulsifies the dressing fresh quality mustard makes a difference
- Apple cider vinegar: adds tang choose unfiltered for a hint of complexity
- Minced shallot: lends subtle onion flavor pick firm, small shallots for milder taste
- Salt and pepper: to season to taste fine sea salt and freshly cracked pepper work best
Instructions
- Add The Salad Ingredients:
- Place the mixed greens, orange segments, pomegranate seeds, crumbled feta, and candied pecans in a large bowl. Making sure the bowl is large enough helps with gentle tossing later to avoid bruising the greens.
- Prepare The Dressing:
- In a small bowl whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, and minced shallot until completely smooth and slightly thickened. This emulsification process creates the perfect texture to coat the salad evenly.
- Dress And Toss The Salad:
- Drizzle the dressing over the salad ingredients gradually to control how much coats everything. Use salad tongs or clean hands to toss gently but thoroughly to avoid crushing softer ingredients. Taste and adjust salt and pepper as needed before serving immediately so the greens stay crisp.
It reminds me of family holiday dinners where fresh side dishes brightened up heavy plates and created happy conversations over the table
Storage Tips
Store leftover salad and dressing separately in the fridge to keep greens from wilting Avoid tossing until just before serving to maintain freshness Use airtight containers and consume the greens within a day for best texture
Ingredient Swaps
Try spinach or arugula if you want a different leafy texture Substitute walnuts or almonds for pecans to vary the nutty crunch Use maple syrup instead of honey for a different kind of sweetness
Serving Ideas
Pair this salad with roasted turkey or chicken for a well-rounded holiday meal Add some crusty bread on the side to soak up extra dressing Serve as a light lunch with a bowl of soup on cooler days
This salad is as versatile as it is festive making it a perfect addition to your holiday table or a fresh lunch option year-round.
Frequently Asked Recipe Questions
- → Can I substitute the feta cheese with another cheese?
Yes, goat cheese or ricotta salata work well as alternatives, providing a similar creamy, tangy element.
- → What nuts can replace candied pecans?
Walnuts or almonds can be candied and used to offer a comparable crunch and sweetness.
- → Is it possible to make the dressing ahead of time?
Absolutely. The dressing can be whisked and refrigerated for up to 2 days. Whisk again before serving.
- → Can I use fresh cranberries instead of pomegranate seeds?
Fresh cranberries are quite tart; dried cranberries are a better option if pomegranate seeds aren’t available.
- → What’s the best way to mix the salad without bruising ingredients?
Gently toss the salad using salad tongs or two large spoons to evenly coat without crushing delicate fruit or greens.