Dessert

Christmas Salad: A Colorful Holiday Favorite Recipe

ByJulian Dempsey January 12, 2026January 12, 2026

Introduction

This Christmas Salad is a vibrant and refreshing holiday favorite filled with festive ingredients like juicy oranges, ruby pomegranate seeds, creamy feta, and sweet candied pecans. Tossed in a honey-Dijon dressing, it provides a bright, crunchy contrast to rich holiday meals.

A clear glass bowl sits on a white marbled surface, filled with a fresh salad containing multiple layers. The bottom layer is bright green and dark purple leafy greens with a crisp texture. Scattered on top are bright orange tangerine slices that add a juicy, glossy look. Small red pomegranate seeds are spread across the salad, giving a shiny, jewel-like contrast. Crumbled white cheese is sprinkled unevenly, showing a soft and crumbly texture. Large brown toasted pecan halves are also mixed throughout, appearing crunchy and glossy. In the background, two whole tangerines are blurred, adding a pop of orange color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 cups mixed spring greens
1 1/4 cups orange segments (mandarins, clementines, or tangerines)
1/2 cup pomegranate seeds (or dried cranberries)
1/2 cup crumbled feta cheese
1/2 cup candied pecans, roughly chopped
1/3 cup olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon minced shallot
Salt and pepper to taste

Instructions

Step 1: Add the mixed greens, orange segments, pomegranate seeds, crumbled feta, and candied pecans to a large salad bowl.
Step 2: In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt, and pepper until smooth and slightly creamy.
Step 3: Drizzle the dressing over the salad just before serving.
Step 4: Gently toss the salad to coat all ingredients evenly. Serve immediately.

Tips & Variations

Use fresh orange segments instead of canned for the best flavor and texture.
Crumble your own feta from a block to enhance the taste and freshness.
Save time by using pre-washed greens and pre-seeded pomegranate.
For a variation, try swapping oranges for apples, pears, or persimmons.
Substitute candied pecans with toasted almonds, walnuts, or cashews according to your preference.
Replace feta with blue cheese, shaved parmesan, or mozzarella balls for a different flavor profile.
Add thinly sliced fennel, red onion, avocado, or dried cranberries to make the salad more interesting.

Storage

Store any leftover undressed salad in an airtight container in the refrigerator for up to 1 day. Keep the dressing separately to prevent the greens from wilting. Reheat is not necessary; serve chilled or at room temperature.

How to Serve

A clear glass bowl filled with a fresh salad placed on a white marbled texture, containing three main layers: at the bottom is a mix of green baby spinach and dark purple leaves, in the middle there are bright orange mandarin slices scattered evenly, and on top are pomegranate seeds and light brown pecans spread throughout, along with small white crumbles of cheese sprinkled across the salad. In the background, there are two whole mandarins slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad dairy-free?

Yes, you can omit the feta cheese or use a plant-based cheese alternative to keep the salad dairy-free.

How do I store leftovers?

Store the undressed salad ingredients separately in airtight containers in the fridge for up to one day. Keep the dressing in a sealed jar or bowl and combine just before serving.