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This Festive Greens Christmas Salad dazzles with jewel-toned hues and bold flavors, from crisp winter greens to ruby pomegranate arils. It comes together in a flash, offering a vibrant centerpiece or a cheerful Holiday Salad that your friends and family won’t stop talking about.
Why You’ll Love This Festive Greens Christmas Salad
* No cooking required—just wash, toss, and serve in under 15 minutes.
* Brimming with winter greens, delivering about 4 g fiber per serving for a healthy boost.
* Jewel-like pomegranate arils and cranberries add sweetness and chewy texture.
* Toasted pecans and pumpkin seeds supply heart-healthy fats and a crunchy finish.
* Gluten-free, vegetarian, and easily tailored for vegan diets (see Variations below).
* Bright red and green palette that doubles as festive table decor.
* Make-ahead friendly—prep greens and dressing up to a day early.
* Perfect side dish for Christmas, New Year’s, or Festive Thanksgiving Salad spreads.
With these perks in mind, let’s round up the ingredients you’ll need.
Ingredients
* 6 cups mixed winter greens (baby kale, spinach, arugula)
* 1 cup pomegranate arils (or seeds from one medium pomegranate)
* ½ cup dried cranberries
* ⅓ cup pecans, toasted (sub: walnuts or almonds)
* ⅓ cup pumpkin seeds, toasted (sub: sunflower seeds)
* 4 oz feta cheese, crumbled (sub: goat cheese or vegan feta)
* 1 small blood orange, peeled and segmented
* ¼ cup thinly sliced red onion
* ½ cup fresh parsley, chopped
* ¼ cup extra-virgin olive oil (e.g., California Olive Ranch)
* 2 Tbsp balsamic vinegar (sub: red wine vinegar)
* 1 Tbsp maple syrup (sub: agave for vegan)
* 1 tsp Dijon mustard
* Salt and black pepper, to taste
With everything at hand, you’re all set to get mixing—no stress, just joy.
Directions
1. Rinse and dry greens, prep the fruit
Give your mixed winter greens a thorough rinse under cold running water, removing any grit hidden in each leaf’s fold. I swear by a salad spinner—Julia Child recommended it too for crisp, dry greens, and honestly, it makes a big difference. You know what? Dry leaves help the dressing stick instead of pooling at the bottom. If you’re using a whole pomegranate, slice in half and tap the back with a wooden spoon over a bowl to coax out those ruby arils. Peel and segment the blood orange, then collect those jewel-like slices in a small dish.
- Toast the nuts and seeds
Preheat a small skillet over medium heat—no oil needed since pecans and pumpkin seeds release their own oils. Spread them in a single layer and stir every 30 seconds so they brown evenly and smell toasty. This takes about 3–5 minutes; stay close so nothing burns. Once you see light golden edges, slide the pan off the heat and transfer the nuts to a plate to cool. - Whisk up the dressing
Combine extra-virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a mason jar or small bowl. Secure the lid and shake (or whisk) until the mixture turns thick and smooth—like ribbon when you lift your spoon. A quick taste test on your wrist should leave a light coating without a heavy tack. Don’t fret if it seems too sharp; the maple syrup will mellow the tang beautifully. - Layer the salad components
Grab a large bowl (at least 3 quarts) so everything can mingle. Start with the greens, then sprinkle dried cranberries and pomegranate arils for pops of sweetness. Next, add blood orange segments and red onion slices, arranging colors so they peek through the leaves. Finish with fresh parsley—for its grassy lift and bright green contrast. Layering keeps each ingredient front and center until you toss. - Add cheese, dressing, and toss
Crumble or gently tear feta over the layered salad; goat cheese works if you prefer a milder tang. Drizzle about half your dressing across the top and use salad tongs to fold gently—this preserves the delicate greens. Pause to taste a leaf; if it seems too dry, drizzle more dressing in small increments. Aim for a balance that lets fruit, nuts, and cheese each shine. - Chill, garnish, and serve
Cover the bowl loosely and chill for 10 minutes—this brief rest lets flavors marry without wilting the leaves. Meanwhile, set out your favorite holiday plates or a festive platter; I love my grandma’s china at gatherings. If you have extra dressing, store it in a sealed jar in the fridge—it stays fresh up to 5 days and doubles as a veggie dip. Before plating, give one last toss and sprinkle the toasted nuts on top so they look freshly added. I promise, this presentation will steal the show.
And just like that, you’ve crafted a colorful salad—let’s see how many it serves and the time breakdown.
Servings & Timing
– Yield: 6–8 servings as a festive side
– Prep Time: 15 minutes prep, no oven needed
– Chill Time: 10 minutes resting for flavor meld
– Total Time: 25 minutes from start to table
If you’re feeling playful, these tweaks can add a fun twist.
Variations
* Add diced roasted beets for earthy sweetness and deeper red hues.
* Swap feta for blue cheese to introduce a bold, tangy flavor.
* Choose maple-roasted pecans instead of plain for an extra caramel note.
* Make it nut-free by substituting extra sunflower or hemp seeds.
* Stir in grapefruit segments and fresh mint for a refreshing citrus boost.
* Go vegan by using plant-based cheese crumbles and agave syrup.
Not planning to eat it all at once? Here’s how to keep the leftovers crisp.
Storage & Reheating
* Store salad components separately: keep greens, fruit, and nuts in an airtight container in the fridge for up to 2 days.
* Keep the dressing in a sealed jar for up to 5 days; shake before using.
* To serve leftovers, let the salad sit at room temperature for 10 minutes—flavors open up and greens regain a bit of snap.
* Freezing is not recommended since fresh greens and fruit will lose their texture.
Still curious? Here are answers to common questions.
FAQs
Q: Can I use different greens like romaine or butter lettuce?
A: Absolutely—you can swap in any sturdy greens you have on hand, though baby spinach and arugula give that festive texture and bite.
Q: Is it possible to prep this salad ahead of time?
A: Yes, wash and dry greens, toast nuts, and prepare dressing up to one day ahead; combine everything and serve within a few hours for maximum freshness.
Q: How do I store leftovers without soggy greens?
A: Keep the dressing separate and toss only what you plan to eat immediately; the components themselves will stay crisp in individual containers for up to two days.
Q: Can I make this salad nut-free for allergy-friendly gatherings?
A: Of course—just skip the pecans and pumpkin seeds, and consider adding extra seeds like hemp or chia for crunch.
Q: What’s a good substitute for dried cranberries?
A: Try chopped dried cherries or raisins, which offer a similar chew and sweetness.
Q: How can I add protein to turn this into a main course?
A: Grilled chicken, roasted chickpeas, or seared shrimp make excellent protein boosts that pair beautifully with the existing flavors.
Q: Is this salad gluten-free?
A: It is naturally gluten-free, making it an ideal Holiday Salad choice for guests with dietary restrictions.
That wraps up the essentials—here’s a quick recap.
Conclusion
Festive Greens Christmas Salad brings color, nutrition, and a touch of holiday magic to any table. Whether you’re hosting a big family gathering or just craving a bright side dish, this Holiday Salad checks all the right boxes. I can’t wait to hear how it lights up your celebration—drop a comment, share your photos, or explore my Festive Thanksgiving Salad for more seasonal inspiration!
Festive Greens Christmas Salad
Ingredients
- 6 cups mixed winter greens baby kale, spinach, arugula
- 1 cup pomegranate arils or seeds from one medium pomegranate
- 1/2 cup dried cranberries
- 1/3 cup pecans toasted, sub walnuts or almonds
- 1/3 cup pumpkin seeds toasted, sub sunflower seeds
- 4 oz feta cheese crumbled, sub goat cheese or vegan feta
- 1 small blood orange peeled and segmented
- 1/4 cup red onion thinly sliced
- 1/2 cup fresh parsley chopped
- 1/4 cup extra-virgin olive oil e.g., California Olive Ranch
- 2 Tbsp balsamic vinegar sub red wine vinegar
- 1 Tbsp maple syrup sub agave for vegan
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Rinse and dry mixed winter greens with a salad spinner, segment the blood orange, and remove pomegranate arils by tapping the peel with a wooden spoon over a bowl.
- Toast pecans and pumpkin seeds in a dry skillet over medium heat for 3–5 minutes, stirring constantly until fragrant and lightly browned, then cool on a plate.
- Combine olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a jar; shake until emulsified into a smooth, ribbon-like dressing.
- In a large bowl, layer greens, dried cranberries, pomegranate arils, blood orange, red onion, and parsley in that order to keep flavors distinct.
- Crumble feta over the salad, drizzle half the dressing, then toss gently with tongs; taste and add more dressing if needed, aiming for a light coating.
- Let the salad rest in the fridge for 10 minutes, then give one final toss, sprinkle toasted nuts on top, and serve.
Notes
Nutrition
