This Classic Christmas Salad Is the Ultimate Holiday Showstopper

Looking for a dish that wows your guests without stressing you out? This Classic Christmas Salad is the festive showstopper your holiday table needs right now.

It is bright, fresh, and looks like a holiday wreath in a bowl. You get crispy apples and juicy pomegranate in every single bite.

Why This Recipe Is a Winner

This salad is perfect for your busy holiday entertaining schedule. It takes only 20 minutes to throw together from start to finish. You get restaurant-quality flavors using simple ingredients from your local grocery store.

The balance of sweet fruit and tangy goat cheese is addictive. Your guests will keep coming back for seconds. It is the ultimate crowd-pleaser that fits any winter menu perfectly.

Simple Method

Making this salad is incredibly easy and totally doable for any home cook. You just toast the nuts, whisk the dressing, and toss everything together. Even if you have never made a homemade vinaigrette, you can master this. It is all about layering the textures for maximum impact.

Ingredients You’ll Need

This recipe uses fresh seasonal produce and basic pantry staples you likely already have.

• 5 ounces mixed baby greens (spinach and arugula)
• 1 cup pomegranate arils
• 1/2 cup pecans
• 4 ounces goat cheese, crumbled
• 1 large Granny Smith apple, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Step-by-Step

1. Toast pecans in a dry skillet over medium heat for 3 to 5 minutes.
2. Remove from heat once they are fragrant and let them cool.
3. Whisk olive oil, vinegar, honey, mustard, salt, and pepper in a bowl.
4. Place the mixed greens in a large salad bowl.
5. Add the sliced apple, red onion, and half of the pomegranate arils.
6. Drizzle the dressing over the salad and toss gently to coat.
7. Top with toasted pecans, goat cheese, and the remaining pomegranate arils.
8. Serve immediately to keep the fruit and greens fresh.

Best Ways to Enjoy It

Serve this salad immediately while the greens are perfectly crisp. It looks stunning next to a roasted holiday ham or a juicy turkey. Pair it with some crusty sourdough bread to soak up the dressing. This is the perfect side dish for your next family gathering.

Keep It Fresh

This salad is best enjoyed the same day you make it. If you have leftovers, store the greens and dressing separately. The dressed salad will get soggy if it sits too long. Keep the toasted pecans in an airtight container at room temperature. The dressing stays fresh in the fridge for up to five days.

Tips for Best Results

• Watch the pecans closely so they do not burn.
• Slice the apples very thin for the best texture.
• Use a cold apple to keep the salad refreshing.
• Toss the salad gently to avoid bruising the greens.
• Buy pre-shucked pomegranate arils to save precious time.
• Whisk the dressing until it is thick and creamy.
• Add the cheese last so it stays in chunks.
• Serve on a wide platter to show off the colors.

Ways to Switch It Up

• Swap the pecans for walnuts or slivered almonds.
• Use feta cheese if you prefer a saltier bite.
• Add grilled chicken to make it a full meal.
• Use pears instead of apples for a softer fruit.
• Try maple syrup instead of honey for the dressing.

Common Questions

Can I make this salad ahead of time?

Yes, you can prep the ingredients a few hours early. Keep the dressing separate until you are ready to serve. Do not slice the apples until the last minute.

What if I cannot find pomegranate arils?

Dried cranberries are a great substitute for the pomegranate. They still give you that festive red color and sweetness. They also add a nice chewy texture.

Is this salad gluten-free?

Yes, this recipe is naturally gluten-free as written. Always check your Dijon mustard label to be sure. It is a safe and delicious holiday option.

Get ready to be the holiday hero with this bowl of goodness!

— Jasmine

Classic Christmas Salad

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Calories: 245

Ingredients Method

Ingredients

  

• 5 ounces mixed baby greens (spinach and arugula)
• 1 cup pomegranate arils
• 1/2 cup pecan s
• 4 ounces goat cheese, crumbled
• 1 large Granny Smith apple, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon hone y
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Method

 

1. Toast pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then remove from heat and let cool.
2. In a small mixing bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
3. Place the mixed greens in a large salad bowl.
4. Add the sliced apple, red onion, and half of the pomegranate arils to the greens.
5. Drizzle the dressing over the salad and toss gently to coat the ingredients.
6. Top the salad with the toasted pecans, crumbled goat cheese, and the remaining pomegranate arils.
7. Serve immediately to maintain the texture of the greens and fruit.