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Christmas Salad Recipe

This festive Christmas salad combines mixed greens, oranges, pomegranate seeds, feta cheese and candied pecans with homemade honey Dijon dressing for the perfect holiday side dish.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 8 portions
Course: Salad, Side Dish
Cuisine: American, Holiday
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 7 cups mixed spring greens washed and thoroughly dried
  • 1.25 cups orange segments mandarin oranges, clementines or tangerines
  • 0.5 cup pomegranate seeds can substitute dried cranberries
  • 0.5 cup feta cheese block cheese, crumbled
  • 0.5 cup candied pecans roughly chopped if large
  • 0.33 cup olive oil
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon shallot minced
  • Salt and pepper to taste

Equipment

  • large serving bowl
  • Small mixing bowl
  • whisk
  • Salad spinner (optional)

Method
 

  1. Wash and thoroughly dry mixed greens using a salad spinner or clean kitchen towels. Place in the largest serving bowl you have.
  2. If using fresh oranges, remove white pith and segment carefully. If using canned mandarins, drain and pat dry. Gently fold orange segments into greens.
  3. Sprinkle pomegranate seeds evenly across the salad, then add crumbled feta cheese, distributing both throughout the greens.
  4. Add candied pecans just before serving to maintain crunch. Chop roughly if pieces are too large.
  5. In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt and pepper for 30 seconds until thick and emulsified.
  6. Start with half the dressing, toss gently using lifting motions with clean hands or large spoons. Add more dressing as needed until leaves are lightly coated.
  7. Serve immediately for the best texture and flavor, within 15 minutes of dressing.

Notes

Fresh oranges provide better texture than canned. Use block feta cheese for superior flavor. Dressing can be made up to 3 days in advance. Prep oranges and pomegranates up to 1 day ahead for easier assembly. Never dress the salad more than 30 minutes before serving.