Introduction

This Christmas Salad is a festive and fresh way to celebrate the holiday season. With bright citrus, crunchy nuts, and tangy feta, it pairs perfectly with any holiday meal. The honey mustard dressing adds just the right touch of sweetness and zest.

A salad shown in a round white bowl filled with three layers: the bottom layer is a mix of green spinach and lettuce leaves, the middle layer has scattered bright orange mandarin slices, and the top layer features bright red pomegranate seeds, white crumbles of cheese, and brown caramelized nuts evenly spread across the salad. The bowl is set on a white marbled surface with a red cloth underneath. Nearby, there is a white plate with oranges and a gold spoon with a green ribbon wrapped around its handle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch Honey Mustard Dressing (or 8-10 tablespoons store-bought)
6 cups mixed greens (packed – spring mix is a great choice)
1 cup mandarin or clementine orange segments (about 3-4 oranges)
1 cup pomegranate arils or ½ cup dried cranberries
2/3 cup glazed or candied nuts (try candied pecans)
½ cup feta cheese

Instructions

Step 1: Prepare one batch of honey mustard dressing or use your preferred store-bought dressing. Refrigerate until ready to serve.
Step 2: In a large salad bowl, add the mixed greens as the base.
Step 3: Top the greens with the orange segments, pomegranate arils (or dried cranberries), glazed nuts, and crumbled feta cheese.
Step 4: Pour the honey mustard dressing over the salad and gently toss to coat all the ingredients evenly.
Step 5: Serve immediately and enjoy the fresh, festive flavors.

Tips & Variations

For extra crunch, toast the nuts lightly before glazing them for deeper flavor.
Swap feta for goat cheese if you prefer a creamier texture and tang.
Use fresh cranberries lightly cooked in honey as a seasonal alternative to dried cranberries.
Add thinly sliced red onions or shaved fennel for more complexity.
If you prefer, substitute the mixed greens with baby spinach or arugula for a different leafy base.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. To keep the greens crisp, wait to toss the salad with the dressing until just before serving. If needed, re-toss gently with fresh dressing before serving again.

How to Serve

A colorful salad with a base layer of green leafy vegetables spread across a white marbled surface, topped with bright orange slices of mandarin, scattered shiny red pomegranate seeds, and small white chunks of feta cheese. On top of these, there are several pieces of caramelized nuts with a crunchy texture. A jar is tilted in the upper right corner, pouring a golden, creamy dressing over the salad, creating a smooth layer of sauce that spreads over the fruit and leaves. A woman's hand is visible holding the jar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare the salad ingredients ahead but keep the dressing separate until serving to avoid soggy greens. Assemble and toss just before eating.

What can I use instead of pomegranate arils?

Dried cranberries or fresh red grapes make great alternatives that provide a similar sweet-tart flavor and color contrast.

Christmas Salad with Mandarin Oranges, Pomegranate, and Candied Pecans Recipe

Print Recipe

★★★★★

4.7 from 114 reviews

This festive Christmas Salad combines fresh mixed greens with vibrant mandarin oranges, juicy pomegranate arils, crunchy candied pecans, and tangy feta cheese. Tossed with a sweet and tangy honey mustard dressing, this salad offers a delightful balance of flavors and textures, perfect for holiday gatherings or a refreshing seasonal meal.

Author: Elias
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dressing

1 batch Honey Mustard Dressing (or 8–10 tablespoons store-bought)

Salad

6 cups mixed greens (packed, spring mix recommended)
1 cup mandarin or clementine orange segments (about 3–4 oranges)
1 cup pomegranate arils or ½ cup dried cranberries
⅔ cup glazed or candied nuts (candied pecans recommended)
½ cup feta cheese, crumbled

Instructions

Prepare the dressing: Make one batch of honey mustard dressing according to your preferred recipe or use 8-10 tablespoons of a store-bought variety. Refrigerate until ready to use.
Assemble the salad: In a large salad bowl, place the mixed greens as the base. Then evenly distribute the mandarin or clementine orange segments, pomegranate arils (or dried cranberries), candied nuts, and crumbled feta cheese on top of the greens.
Dress and toss: Pour the chilled honey mustard dressing over the assembled salad. Gently toss all ingredients together to ensure the dressing coats everything evenly without bruising the delicate greens.
Serve and enjoy: Serve the Christmas Salad immediately to enjoy the fresh, vibrant flavors and contrasting textures at their best.
Final note: If you try this recipe, please leave a comment and review. Your feedback supports our small business and helps readers discover delicious recipes.

Notes

You can substitute pomegranate arils with dried cranberries depending on availability and preference.
For a nut-free version, omit the candied nuts or substitute with seeds like pumpkin or sunflower.
This salad is best served fresh; dress it just before serving to keep the greens crisp.
To make the honey mustard dressing from scratch, combine honey, Dijon mustard, olive oil, vinegar, salt, and pepper to taste.

Keywords: Christmas salad, holiday salad, honey mustard dressing, mixed greens salad, festive salad, mandarin orange salad, pomegranate salad, candied pecans salad, feta cheese salad