This Christmas Salad is one of our favorite holiday side dishes because it’s fresh, colorful, and so pretty on the table. Leafy greens are topped with mandarin oranges, pomegranate seeds, feta, and candied pecans, then tossed with a simple homemade balsamic vinaigrette.
We love serving this with Christmas dinner, Thanksgiving leftovers, holiday parties, and winter meals because it adds something bright and lighter to the menu. The red, green, orange, and white colors make this salad feel extra festive without any extra work.
For more great holiday salads, be sure to check out our Apple Pecan Salad, Apple Salad, and Winter Fruit Salad.
Why you’ll love it + Why it works:
- Beautiful and Tasty: Fresh and colorful salad that looks beautiful on a holiday table.
- A Light Dressing: Homemade balsamic vinaigrette is simple, flavorful, and easy to make ahead.
- Sweet and Tangy Toppings Balance the Greens: Fruit, feta, and candied nuts make every bite flavorful.
- Easy to Shake Together: A jar with a lid makes the dressing quick, smooth, and ready to store.
Christmas Salad Ingredients
Salad
- Leafy salad green mix, chopped if desired (6-7 cups): Creates the fresh base for the salad and gives it a pretty green color.
- Mandarin orange segments (1 cup): Adds juicy sweetness and bright color.
- Pomegranate seeds (½ cup): Adds a festive red pop, sweetness, and a little crunch.
- Feta cheese (½ cup): Adds creamy, salty, tangy flavor.
- Crushed candied pecans or sliced almonds (⅓ cup): Adds crunch, sweetness, and texture. Use store-bought nuts or homemade Candied Pecans.
Balsamic Vinaigrette
- Olive oil (¾ cup): Creates the base of the vinaigrette and helps coat the greens.
- Balsamic vinegar (¼ cup): Adds tangy, slightly sweet flavor.
- Garlic, minced (1 clove): Adds savory flavor to the dressing. See How to Mince Garlic.
- Dijon mustard (1 teaspoon): Helps the dressing blend together and adds tang.
- Honey (1 tablespoon): Adds sweetness and balances the vinegar.
- Salt and ground black pepper (to taste): Seasons the dressing and bring all the flavors together.
How to Make a Christmas Salad
SALAD. In a large bowl, toss 6-7 cups leafy greens, 1 cup mandarin oranges, ½ cup pomegranate seeds, ½ cup feta, and ⅓ cup crushed candied pecans together.
DRESSING. Make the vinaigrette by combining ¾ cup olive oil, ¼ cup balsamic vinegar, 1 clove minced garlic, 1 teaspoon Dijon mustard, 1 tablespoon honey, and salt and pepper to taste in a glass jar with a lid.
Shake vigorously until combined well. Refrigerate until ready to serve.
Drizzle vinaigrette on the salad and toss before serving.
Kristyn’s Recipe Tips
- Dry the greens well before assembling so the dressing coats the salad instead of sliding off.
- Add the candied pecans or almonds right before serving so they stay crunchy.
- Shake the vinaigrette in a jar until fully combined for the easiest dressing prep.
- Toss the salad with dressing just before serving so the greens stay fresh.
- Make-ahead tip: prepare the vinaigrette and toppings ahead, then assemble and toss the salad right before serving.
Easy Christmas Salad Recipe
Ingredients
- 6-7 cups leafy salad green mix, chopped (if desired)
- 1 cup mandarin orange segments
- ½ cup pomegranate seeds
- ½ cup feta cheese
- ⅓ cup crushed candied pecans, or sliced almonds
Balsamic Vinaigrette
- ¾ cup olive oil
- ¼ cup balsamic vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- salt and ground black pepper, to taste
Instructions
- In a large bowl, toss leafy greens, seeds, feta, and candied pecans.
- Make vinaigrette by combining olive oil, balsamic vinegar, minced garlic, dijon mustard, honey, salt, and pepper in a glass jar with a lid.
- Shake vigorously until combined well. Refrigerate until ready to serve.
- Add vinaigrette to salad and toss before serving.
Notes
- Dry the greens well before assembling so the dressing coats the salad instead of sliding off.
- Add the candied pecans or almonds right before serving so they stay crunchy.
- Shake the vinaigrette in a jar until fully combined for the easiest dressing prep.
- Toss the salad with dressing just before serving so the greens stay fresh.
- Make-ahead tip: prepare the vinaigrette and toppings ahead, then assemble and toss the salad right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prepare the salad a day in advance, but do not add the mandarin oranges or vinaigrette until right before serving.
Undressed salad ingredients can be stored separately in the refrigerator for up to 2 days. Refrigerate vinaigrette in a sealed jar for up to 1 week. Shake well before using.
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This recipe was first shared October, 2024.
