Christmas Salad

I love adding this Christmas Salad to my holiday spread because it brings a bright, fresh balance to all the rich sides on my menu! Crisp spring mix, juicy mandarin oranges, vibrant pomegranate seeds, crunchy candied pecans, and creamy feta tossed in a zesty citrus vinaigrette add color, flavor, and a light touch to my table.

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Pair this holiday salad with side dishes like Sweet Potato Casserole or our festive Christmas Ribbon Salad to make your Christmas dinner table feel complete and extra festive.

Ingredients Notes

For the Dressing:

• Fresh orange juice – adds bright, holiday citrus flavor. Swap with lemon juice or add orange zest for extra tang.
• Apple cider vinegar – brings a light, tangy balance to the dressing.
• Dijon mustard – helps emulsify the vinaigrette and adds a gentle zing.
• Maple syrup or honey – provides a touch of natural sweetness.
• Extra virgin olive oil – adds smoothness and richness.
• Salt and freshly ground black pepper – to taste.

For the Salad:

• Spring mix – or swap with arugula, spinach, baby kale, or butter lettuce.
• Mandarin orange segments – fresh or canned; fresh oranges, clementines or apple slices also work beautifully.
• Pomegranate arils – for crunch, color, and festive sparkle.
• Candied pecans – or try honey-roasted almonds, walnuts, or pumpkin seeds for a nut-free option.
• Crumbled feta cheese – can be replaced with goat, cotija, or vegan feta for a dairy-free twist. Substitute with blue cheese for a bolder, tangier taste.

See the recipe card for full information on ingredients and quantities.

How to Make Christmas Salad

1. Make the dressing: In a small bowl or jar, whisk together orange juice, apple cider vinegar, dijon mustard, and maple syrup until smooth.
2. Add the oil: Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper to taste.
   
3. Assemble the salad: Place the fresh greens in a large bowl or on a serving platter.
4. Add the toppings: Layer mandarin oranges, pomegranate seeds, candied pecans, and crumbled feta over the greens.
   
5. Dress and serve: Drizzle the salad dressing over the salad just before serving, and toss gently to combine or leave layered for a beautiful presentation.

Make Ahead & Storage Instructions

• Make ahead: Whisk the dressing up to 3 days in advance and store it in the refrigerator. Keep the greens and toppings separate until you’re ready to assemble.
• Store: Leftover salad (without dressing) will stay fresh in an airtight container in the refrigerator for up to 2 days.
• Reheat: No reheating needed, this dish is best served chilled or at room temperature.
• Freeze: Not recommended, as the fresh ingredients lose their crisp texture when thawed.

More Festive Holiday Recipes to Try

Keep the holiday spirit going with a few more of my favorite Christmas recipes:

• Candy Cane Cookies – fun, buttery cookies with a festive peppermint twist.
• Cranberry Pretzel Salad – a sweet and salty classic that’s always a crowd-pleaser.
• Pull Apart Christmas Tree Bread – soft, garlicky rolls baked into a festive tree shape.
• Christmas Punch – bubbly, fruity, and perfect for any holiday gathering.
• Sweet Potato Casserole – creamy, cozy, and topped with a brown sugar crunch.

If you’ve tried this Christmas Salad Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

5 from 1 vote

Christmas Salad

Author — Jennifer Fishkind

Serves — 4

This festive Christmas Salad features fresh greens, mandarin oranges, pomegranate, candied pecans, and crumbled feta in a zesty citrus vinaigrette-light, flavorful, and perfect for holiday dinners.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Ingredients

 

For the Dressing:

• ▢ ¼ cup fresh orange juice
• ▢ 2 tablespoons apple cider vinegar
• ▢ 1 tablespoon dijon mustard
• ▢ 1 tablespoon maple syrup or honey
• ▢ ⅓ cup extra virgin olive oil
• ▢ Salt and freshly ground black pepper to taste

For the Salad

• ▢ 6 cups spring mix
• ▢ 1 cup mandarin orange segments fresh or canned, drained
• ▢ 1 cup pomegranate arils
• ▢ ½ cup candied pecans
• ▢ 1/3 cup crumbled feta cheese

Instructions

 

• In a small bowl or jar, whisk together the orange juice, apple cider vinegar, dijon mustard, and maple syrup until smooth.
  ¼ cup fresh orange juice, 2 tablespoons apple cider vinegar, 1 tablespoon dijon mustard, 1 tablespoon maple syrup
• Slowly drizzle in the olive oil while whisking to emulsify the dressing. Season with salt and pepper to taste. Set aside.
  ⅓ cup extra virgin olive oil, Salt and freshly ground black pepper
• Place the spring mix in a large salad bowl or on a serving platter.
  6 cups spring mix
• Arrange mandarin orange segments, pomegranate seeds, candied pecans, and crumbled feta cheese over the greens.
  1 cup mandarin orange segments, 1 cup pomegranate arils, ½ cup candied pecans, 1/3 cup crumbled feta cheese
• Drizzle the prepared citrus vinaigrette over the salad just before serving. Toss gently to combine, or leave it layered for presentation. Enjoy!

Jenn’s Notes

Storage:

• Make ahead: Prepare the dressing up to 3 days in advance and store in the refrigerator. Keep greens and toppings separate until ready to serve.
• Store: Leftover salad (without dressing) can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat: Not needed; best served cold or at room temperature.
• Freeze: Not recommended, as fresh ingredients lose texture when thawed.

Tips:

• Dress the salad just before serving so the greens stay crisp.
• Store nuts separately if prepping ahead to keep their crunch.
• Use fresh citrus juice for the best flavor – bottled juice can taste flat.
• You can make the dressing up to 3 days ahead and refrigerate it in a jar

Nutrition Info

Calories: 320kcal | Carbohydrates: 25g | Protein: 3g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 117mg | Potassium: 318mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1335IU | Vitamin C: 42mg | Calcium: 38mg | Iron: 1mg

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