This Christmas salad is a blend of mixed greens, oranges, pomegranate, feta cheese and candied pecans, all tossed in a homemade dressing. An easy and festive salad that is the perfect addition to any holiday menu!
When I’m looking for a salad that features winter produce, I turn to favorites such as kale salad, brussels sprouts salad and this colorful and refreshing Christmas salad.
If I’m making the menu for the holidays, I always include at least one salad for nutrition and to provide a lighter counterpart to the heavier main course options. This Christmas salad features a sweet and savory blend of fruit, cheese and nuts that ends up being the perfect flavor combination.
How do you make Christmas salad?
This salad starts with small oranges such as tangerines or clementines, which are peeled and placed in a bowl of mixed greens along with feta cheese, candied pecans and pomegranate seeds. Make a homemade dressing with a few simple ingredients, then pour it over the salad and toss to combine. Serve immediately and enjoy!
Tips for the perfect salad
You can use canned mandarin oranges, or any variety of fresh orange that is peeled and cut into segments. I prefer the fresh oranges as they have a better texture than the canned variety.
I like to buy a block of feta cheese and crumble it myself. Pre-crumbled feta cheese often contains anti-caking agents and stabilizers, and it doesn’t have as good of a flavor in my opinion.
You can buy candied pecans at the grocery store, or make your own with my recipe.
When I’m looking to save on prep time, I buy a container of pomegranate seeds at the grocery store instead of removing the seeds from a whole pomegranate. I also get a tub of pre-washed greens to make life a little easier.
Make ahead instructions
One of the most important features of a holiday salad is that it can be prepared in advance, because no one wants to be in the kitchen chopping produce on Christmas. Feel free to make the salad dressing up to 3 days in advance. Just store it in an airtight container in the refrigerator until you are ready to use it, then shake well and pour over the salad. The oranges and pomegranates can be prepped up to one day in advance. When you’re ready to eat, simply place the ingredients in a bowl with the lettuce, add the dressing and serve.
Christmas salad flavor variations
This salad is fabulous as-is, but you can add other ingredients to make it your own.
Fruit: Instead of oranges, try another cold weather fruit such as apples, pears or persimmons.
Nuts: While I think the pecans go well with the flavors in the salad, other options include almonds, walnuts or even cashews. You can choose roasted or candied nuts, but I feel the candied nuts add a nice crunch and sweetness.
Cheese: Swap out the feta for blue cheese, shaved parmesan, ricotta salata or small mozzarella balls.
Add-Ins: Feel free to add other ingredients such as shaved fennel, red onions, avocado or dried cranberries.
You can’t go wrong with this salad, in fact, I make it all winter long!
This Christmas salad is a blend of mixed greens, oranges, pomegranate, feta cheese and candied pecans, all tossed in a homemade dressing. An easy and festive salad that is the perfect addition to any holiday menu!
Time
Prep Time15 minutesminutes
Cook Time1 minuteminute
Total Time16 minutesminutes
Course Salad
Cuisine American
Serves 6
Ingredients
For the salad
7cupsmixed spring greens
1 1/4cupsorange segmentsmandarin oranges, clementines or tangerines
Think about adding vegetables and fruit of different colors and textures to give your salad some crunch and pack it with nutrition and flavor. I love using everything from juicy tomatoes and cucumbers to celery and carrots, to grilled vegetables like grilled corn on the cob or grilled zucchini.
Serve up perfect avocado. Forget lemon juice or cold water – the only way to stop an avocado going brown in a salad is to peel and chop them right before serving. ...
Lettuce actually needs a good amount of airflow, in addition to a bit of moisture (but not too much!), in order to stay crisp. That's why restaurants store their lettuce in special perforated bins that allow for air circulation while it's held in the fridge.
Every salad component should taste good enough to eat on its own, so season your leaves, your dressing, and your add-ins (raw veg, roasted veg, croutons, nuts, and protein), tasting for salt and acid as you go. Toss, taste, and—maybe, just maybe—season again.
Keep it cool, pack with ice packs or in an esky. Store dressing in a separate container and dress salad at the last minute. Place wet or juicy ingredients such as tomato, fruits and soft cheese at the bottom of the container with leaves on top. This keeps the leaves dry and crisp.
Use a vinaigrette: A simple vinaigrette made with oil, vinegar, and herbs can add a lot of flavor to your salad. Try different types of vinegar, such as balsamic, red wine, or apple cider vinegar, and experiment with adding different herbs or spices like garlic, mustard, or honey to create your desired flavor.
Introduction: My name is Jonah Leffler, I am a determined, faithful, outstanding, inexpensive, cheerful, determined, smiling person who loves writing and wants to share my knowledge and understanding with you.
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