Christmas Salad Recipe: Pomegranate and Citrus

Quick Recipe Overview

Prep 20 minutes; cook 5 minutes; additional 0 minutes; total 25 minutes. Yield 6 side salads; 6 servings. Salad, American. Difficulty: easy.

Intro

A Christmas salad can be festive without relying on heavy dressing. Orange slices and pomegranate seeds bring bright color and tart sweetness to crisp greens, while toasted pecans add crunch. The simple citrus dressing comes together in minutes and goes on only when the meal is ready.

Why You’ll Love This Recipe

The red and green colors suit a holiday table using ordinary produce.

Most prep can be completed ahead, with only the final toss left for serving.

Citrus gives a fresh counterpoint to rich casseroles and potato sides.

Recipe Card

Hannah Brooks

Christmas Salad with Pomegranate and Citrus

This colorful Christmas salad pairs greens, orange slices, pomegranate seeds, and toasted pecans with a simple citrus dressing. Toss it at the last minute for the best texture.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 6 side salads

Calories: 175

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup pecan halves
• 5 ounces mixed baby greens washed and dried
• 2 navel oranges peeled and sliced
• 1/2 cup pomegranate seeds
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard made without wine
• 1/4 teaspoon fine salt
• 1/8 teaspoon ground black pepper

Equipment

• 1 skillet
• 1 Large salad bowl
• 1 Small whisk

Method

 

1. Toast pecan halves in a dry skillet over medium-low heat for 3 to 5 minutes, stirring, until fragrant; cool completely.
2. Dry the baby greens, peel and slice the oranges, and measure the pomegranate seeds.
3. Whisk orange juice, lemon juice, olive oil, Dijon mustard, salt, and pepper until emulsified.
4. Place greens in a large bowl and arrange orange slices, pomegranate seeds, and cooled pecans on top.
5. Drizzle with dressing immediately before serving and toss gently.

Notes

Nutrition is an estimate per serving. Follow the storage directions in the article.

Recipe Tips

Dry the greens well after washing. Water left on the leaves dilutes the dressing and makes it slide off.

Cool toasted pecans before adding them to the salad so they do not wilt the greens.

Slice the oranges over a bowl to catch juice for the dressing. Remove any visible seeds before plating.

Whisk the oil into the citrus juice gradually so the dressing coats the leaves evenly. Taste it before adding it to the greens; oranges vary in sweetness. If the dressing tastes too sharp, use a little more orange juice from the sliced fruit.

Common Mistakes to Avoid

Do not dress the salad an hour early. Citrus and salt soften baby greens quickly.

Do not toast pecans over high heat; they can burn before the center warms. Stir and remove them as soon as fragrant.

Do not add warm nuts to the greens, especially if the salad needs to wait briefly before serving.

Avoid pouring every drop of dressing over the bowl at once. Start with about half, toss gently, and add more only if the greens need it. This keeps the citrus from pooling below the fruit.

Variations

Use baby spinach in place of mixed greens for sturdier leaves.

For a milder citrus flavor, use one orange in the salad and reserve the other for fresh juice. Keep the same amount of dressing and taste before serving.

Swap pecans for toasted sliced almonds if that is what you have.

Add thin slices of crisp pear right before serving for extra sweetness and crunch.

What to Serve With It

This fresh salad balances rich holiday sides. Pair it with green bean casserole and a small serving of cranberry sauce. Browse the recipe index for other holiday dishes.

Storage

Store undressed greens, fruit, pecans, and dressing separately in the refrigerator. Use cut oranges within 2 days and assembled dressed salad the same day.

For a holiday table, keep prepared ingredients chilled and consult the USDA leftovers guidance for safe time away from refrigeration.

Reheating

This salad is served cold or at room temperature; do not reheat it. If the dressing firms in the refrigerator, let it stand briefly and whisk again.

Make Ahead

Toast the pecans and whisk the dressing up to 2 days ahead. Wash and dry the greens the day before. Slice oranges close to serving for the freshest texture.

Keep the pecans in a covered container at room temperature once they have cooled. Store the dressing separately in the refrigerator and shake or whisk it before serving. Arrange the fruit and nuts over the greens just before carrying the bowl to the table.

FAQs

Can I make Christmas salad ahead?

Yes, prepare the components separately and toss the greens with dressing just before serving.

What can replace pomegranate seeds?

Dried cranberries offer a different, sweeter texture. Use a small handful and check the ingredient list.

How do I keep the salad crisp?

Dry greens thoroughly and wait to add dressing until the table is ready.