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This vibrant Christmas salad combines fresh greens with juicy citrus, crunchy candied pecans, and creamy feta to brighten up any holiday table. Tossed in a sweet and tangy honey-Dijon dressing, it brings a refreshing burst of flavor that complements rich festive meals beautifully. This salad has become a staple during Christmas dinner because it is light yet satisfying and visually stunning.
I first made this salad one Christmas when I wanted something to cut through the heaviness of the meal. It was an instant hit with my family and now we always include it as a colorful side.
Gather Your Ingredients
- Seven cups mixed spring greens: provides a fresh and mild base that lets the toppings shine
- One and one quarter cups orange segments (mandarin, clementine, or tangerine): adds juicy sweetness and bright citrus notes, use fresh peeled segments for best texture
- Half cup pomegranate seeds or dried cranberries: offers a tart pop and festive red color, pre-seeded pomegranate helps save time
- Half cup crumbled feta cheese: adds creaminess and salty depth, crumble from a block for better flavor
- Half cup candied pecans roughly chopped: delivers a sweet crunch that contrasts with the tender greens
- One third cup olive oil: the smooth fat helps carry the dressing flavors evenly
- One tablespoon honey: brings natural sweetness that balances the tangy elements
- Two teaspoons Dijon mustard: adds subtle heat and emulsifies the dressing
- Two tablespoons apple cider vinegar: provides bright acidity that lifts the salad
- One tablespoon minced shallot: imparts a mild onion flavor for complexity
- Salt and pepper to taste: essential to enhance and round out the flavors
How to Make It
- Scoop Salad Ingredients into Bowl:
- Add the mixed greens, orange segments, pomegranate seeds, crumbled feta, and chopped candied pecans to a large salad bowl. Make sure to spread the toppings evenly for balanced flavor in each bite.
- Whisk Dressing Components Together:
- In a small bowl, combine olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt, and pepper. Whisk vigorously until the dressing emulsifies into a smooth, slightly thick blend.
- Pour Dressing over Salad:
- Drizzle the prepared dressing evenly over the salad mixture. Start with a little and add more as preferred, keeping in mind the balance you enjoy.
- Toss Gently to Combine:
- Use salad utensils or two large spoons to toss the salad gently. The goal is to coat all ingredients lightly without bruising the delicate greens or breaking up the fruit segments.
- Serve Immediately for Best Texture:
- Transfer to serving bowls or plates and enjoy right away to keep the greens crisp and the candied pecans crunchy.
The candied pecans are my favorite touch because they add just the right amount of sweet crunch. One Christmas, my niece helped me chop them and declared them the best part of the salad which made me smile every time we made it after that.
Flavor Boosters
Storage Tips: Store leftover salad components separately if possible. Keep greens in a paper towel lined container to stay fresh longer and store the dressing in a sealed jar in the fridge. When ready to serve, assemble fresh for best texture.
Serving Suggestions
Pairs beautifully with roast turkey, ham, or beef dishes. Add grilled chicken or chickpeas to make it a light main course. Serve with crusty bread or herbed crackers to round out the meal.
Creative Twists
Ingredient Substitutions: Swap feta for goat cheese for a creamier tang. Use walnuts or almonds instead of pecans if preferred. Replace honey with maple syrup for a vegan-friendly option.
This salad is a fresh and festive addition to any holiday meal with plenty of room for customization and flavor enhancements.
Recipe FAQs
- → What type of greens work best for this salad?
Mixed spring greens provide a tender, fresh base with mild flavor, complementing the citrus and tangy ingredients well.
- → Can I substitute pomegranate seeds with another fruit?
Dried cranberries can be used as an alternative for a similar sweet-tart flavor and chewy texture.
- → How should I prepare the dressing for best results?
Whisk together olive oil, honey, Dijon mustard, apple cider vinegar, and minced shallots until smooth for a balanced, flavorful dressing.
- → Is it possible to make the dressing ahead of time?
Yes, the dressing can be prepared up to three days in advance and kept refrigerated for convenience.
- → What is the best way to serve this salad?
Toss the salad lightly with the dressing just before serving to keep the greens crisp and the flavors fresh.
- → How can I add extra texture to the salad?
Candied pecans provide a crunchy, sweet contrast that enhances the overall texture beautifully.