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A plate of Christmas Salad with romaine lettuce, feta cheese cubes, pomegranate seeds, and chopped pecans, with a festive pomegranate and a small bowl of pecans in the background.

Christmas Salad

Christmas Salad is my go-to side dish when I need something fresh and light to balance out all the rich, heavy foods on the holiday table. The goat cheese, pomegranate seeds, and toasted pecans give you creamy, tart, and crunchy in every forkful, while the pomegranate vinaigrette adds a glossy, tangy finish. I serve it for Christmas dinner, holiday brunches, and potlucks because those festive red, white, and green colors make it look like the holidays on a platter, and it pairs beautifully with turkey, ham, or any rich main dish.
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Christmas Salad
Servings: 4
Calories: 545kcal
Author: Mandy Applegate

Equipment

Ingredients

For the Pomegranate Vinaigrette:

  • ½ cup pomegranate juice
  • 2 tablespoons fresh orange juice
  • 1 tbsp fresh lemon juice
  • 2 tablespoon sugar
  • ½ cup olive oil
  • Salt and pepper to taste

For the Salad:

  • 6 cups mixed salad greens
  • 1 cup goat cheese crumbled
  • ½ cup pecans toasted
  • ½ cup pomegranate seeds
US Customary - Metric

Instructions

  • In a medium bowl, whisk together pomegranate juice, orange juice, lemon juice, and sugar.
    ½ cup pomegranate juice, 2 tablespoons fresh orange juice, 1 tbsp fresh lemon juice, 2 tablespoon sugar
  • Slowly drizzle in the olive oil while whisking until smooth and emulsified. Season with salt and pepper to taste. Set aside.
    ½ cup olive oil, Salt and pepper
  • Spread the mixed greens on a large serving platter.
    6 cups mixed salad greens
  • Top with crumbled goat cheese, toasted pecans, and pomegranate seeds for a festive look.
    1 cup goat cheese, ½ cup pecans, ½ cup pomegranate seeds
  • Pour the vinaigrette into a small serving bowl or drizzle lightly over the salad just before serving. Enjoy fresh!

Video

Notes

Here are my top tips for making the best, vibrant holiday salad for Christmas:
Use room temperature ingredients for the dressing: Cold olive oil doesn't emulsify as well, so let your oil sit at room temperature for 15 minutes before making the vinaigrette for better texture.
Emulsify the vinaigrette properly: Drizzle the olive oil in slowly while whisking continuously to create a smooth, creamy dressing that won't separate as quickly. Rushing this step makes the dressing oily and thin.
Toast the pecans fresh: Toast pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Freshly toasted nuts have way more flavor than pre-toasted ones.
Dress just before serving: Add the vinaigrette right before serving to keep the greens crisp and fresh. Dressed salad greens can wilt within 30 minutes, so timing matters.
Store vinaigrette separately: Keep the vinaigrette in a sealed jar in the fridge for up to 1 week and shake vigorously before each use since the oil and citrus juices naturally separate over time.
Keep salad unassembled until ready to serve: Store undressed salad greens and toppings separately. Keep each component covered tightly in the fridge, and it'll stay fresh for up to 3 days. Freezing is not recommended.

Nutrition

Calories: 545kcal | Carbohydrates: 19g | Protein: 13g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Cholesterol: 26mg | Sodium: 229mg | Potassium: 305mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1292IU | Vitamin C: 22mg | Calcium: 103mg | Iron: 2mg
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