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This vibrant Christmas salad brings a burst of color and fresh flavors to any holiday table, blending sweet citrus, tangy feta, and crunchy candied pecans over tender greens. I rely on this festive recipe every December when I want to impress with something that is both simple and crowd-pleasing.
Every time I place this at the center of my family’s holiday spread, the bowl is empty within minutes and someone always asks for the recipe.
Gather Your Ingredients
- Mixed spring greens: Bring freshness and a gentle peppery bite, look for crisp leaves without dark spots
- Orange segments (such as mandarin or clementine): Offer bright citrusy flavor, choose fruit that is firm and heavy for its size
- Pomegranate seeds or dried cranberries: Provide a jewel-like finish and tart-sweet pop, fresh seeds are best for vibrant color
- Feta cheese: Adds creaminess and salty depth, opt for a block then crumble for the freshest flavor
- Candied pecans: Deliver crunch and sweetness, use high-quality or homemade nuts for best results
- Olive oil: Gives the dressing a rich base and smooth texture, a fruity extra virgin olive oil will elevate the flavor
- Honey: Gently sweetens and balances the acidity, local raw honey brings complex notes
- Dijon mustard: Binds and sharpens the dressing, choose a smooth creamy variety for blending
- Apple cider vinegar: Enhances tanginess and depth, look for raw unfiltered vinegar for a mellow kick
- Shallot, minced: Infuses savory background and mild onion bite, freshest shallot yields best results
- Salt and pepper: Round out and heighten all flavors, use flaky salt and freshly cracked pepper for a bright payoff
How to Make It
- Prepare the Greens:
- Gently wash and dry spring greens then spread in a large shallow serving bowl. The greens form the luscious base that supports all the toppings.
- Supreme the Oranges:
- Carefully slice the peel and white pith from each orange. Cut between the membranes to segment out the flesh so the salad stays juicy without bitterness.
- Add Festive Elements:
- Scatter orange segments evenly on the greens. Sprinkle pomegranate seeds for ruby color and sweet-tangy flavor then follow with roughly chopped candied pecans and crumbled feta cheese.
- Whisk the Dressing:
- In a small bowl combine olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, a generous pinch of salt, and freshly ground black pepper. Whisk briskly until the mixture is glossy and slightly thickened.
- Dress the Salad:
- Drizzle the desired amount of vinaigrette over the salad just before serving. Begin tossing gently from the outside in so each leaf is lightly coated without bruising the greens.
- Serve and Enjoy:
- Transfer to your holiday table and watch everyone’s eyes light up as they help themselves to a spoonful of color and crunch.
I have a soft spot for candied pecans in this dish they started as a topping for cookies but now they are the highlight of my Christmas salad. Memories from sprinkling them over our salads together linger with every bite.
Flavor Boosters
Spinach, arugula, or baby kale can replace mixed greens for a slightly different flavor. Goat cheese works well instead of feta, bringing extra tang and richness. For a nut-free version substitute pumpkin seeds or sunflower seeds and just toast lightly for crunch.
Serving Suggestions
Serve this as a start to your holiday meal or as a bright accompaniment to roast meats, poultry, or vegetarian mains. The salad’s citrusy zest refreshes the palate so it pairs perfectly with heavier winter dishes.
Creative Twists
Citrus and pomegranate are both winter fruits and symbolically represent prosperity and celebration in many cultures. This salad’s festive color and balance of flavors reflect the abundance and warmth of holiday gatherings.
This salad became the star at my first Christmas as a newlywed and it is now our family’s must-have dish each December. Friends have adapted it for Thanksgiving and summer picnics swapping citrus for ripe berries and loving the flexibility.
Common Questions About This Recipe
- → Can I substitute the pomegranate seeds?
Yes, you can use dried cranberries in place of pomegranate seeds for a sweet-tart flavor and similar color.
- → What greens work best for this dish?
Mixed spring greens or a blend of baby arugula and spinach offer a tender base for the salad, but any mild leafy mix will work well.
- → How can I make the salad ahead of time?
Prepare all ingredients in advance but keep components separate. Toss greens, toppings, and dressing together just before serving to maintain freshness.
- → Is there a vegan alternative for feta cheese?
Yes, you can substitute vegan feta or use toasted nuts or seeds for a dairy-free option that still adds texture.
- → Can I use a different nut instead of pecans?
Candied walnuts or almonds provide a similar crunch and sweetness if pecans aren’t available.