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Christmas salad with pomegranate seeds, citrus, and greens in a white bowl
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
Cook Time 5 minutes
Total Time 25 minutes
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.
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