Festive Christmas Salad with Pomegranate & Goat Cheese

Amanda McKillop

This vibrant and flavorful Christmas Salad is inspired by the colors and aromas of the holiday season. Crisp greens, jewel-like pomegranate arils, creamy goat cheese, and candied pecans come together with a spiced orange vinaigrette for a festive, refreshing side dish. Ideal for balancing rich Christmas roasts and decadent desserts, this salad not only dazzles the eyes with red, green, and snowy white colors but also offers a delightful array of textures and seasonal flavors.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25

Cook Time 5

Total Time 30

Course Salad

Cuisine American

Servings bowls

Calories 233 kcal

Equipment

Large salad bowl
Small saucepan
Whisk
Small mixing bowl
Chef's Knife
Cutting board

Ingredients

For the Salad:

6 cups mixed baby greens preferably organic; a mix of arugula, baby spinach, and red leaf lettuces
½ cup pomegranate arils freshly removed or store-bought
½ cup goat cheese soft, crumbled
⅓ cup candied pecans lightly chopped if large
1 medium pear firm but ripe, sliced thinly

For the Orange-Spice Vinaigrette:

⅓ cup extra virgin olive oil cold-pressed for best flavor
3 tablespoons fresh orange juice from about 1 orange
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup for a vegan option
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg freshly grated if possible
1 pinch sea salt to taste
1 pinch freshly ground black pepper to taste

Instructions

Prepare the Vinaigrette: In a small mixing bowl, whisk together orange juice, apple cider vinegar, Dijon mustard, honey, cinnamon, and nutmeg until combined. Slowly drizzle in olive oil while whisking continuously to emulsify. Season with salt and pepper to taste. Set aside.
Assemble the Salad: In a large salad bowl, gently toss mixed greens with most of the vinaigrette—reserve about 2 tablespoons. Layer with sliced pear, pomegranate arils, goat cheese crumbles, and candied pecans.
Final Touch: Drizzle remaining dressing on top just before serving. Gently toss or arrange each salad plate individually for elegant presentation.

Notes

If fresh pomegranate is not in season, look for pre-seeded arils in the refrigerated produce section.
Toast plain pecans with a touch of brown sugar if candied ones are unavailable.
For added fragrance, zest a bit of orange into the vinaigrette before whisking.
Goat cheese can be replaced with feta or vegan alternatives if preferred.

Nutrition

Calories: 233kcalCarbohydrates: 13gProtein: 5gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 9mgSodium: 121mgPotassium: 162mgFiber: 2gSugar: 9gVitamin A: 675IUVitamin C: 16mgCalcium: 43mgIron: 1mg

Feedback is key!