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Christmas Salad: A Colorful Holiday Favorite

This vibrant salad balances sweet fruit, tangy feta, and crunchy candied pecans with a bright vinaigrette, making it a festive and refreshing side for holiday gatherings.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 7 cups mixed spring greens Use firm and cold greens to maintain freshness.
  • 1.25 cups orange segments (mandarin, clementine, or tangerine) Use firm, cold oranges to keep segments intact.
  • 0.5 cups pomegranate seeds Pat seeds dry before adding to prevent diluting the dressing.
  • 0.5 cups crumbled feta cheese Add just before serving to avoid moisture absorption.
  • 0.5 cups candied pecans, roughly chopped Can be substituted with toasted seeds or crispy chickpeas.
For the Dressing
  • 1/3 cup olive oil
  • 1 tablespoon honey Can be replaced with maple syrup for a vegan option.
  • 2 teaspoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon minced shallot
  • Salt and pepper to taste

Method
 

Preparation
  1. Add salad ingredients to a large bowl.
  2. Whisk together all dressing ingredients in a small bowl until smooth.
  3. Drizzle dressing over salad to taste.
  4. Toss gently to coat and serve immediately.

Notes

Store components separately if possible. Keep mixed greens chilled in an airtight container with a paper towel, and store cut fruit and pomegranate seeds in a separate container. The salad is best eaten within an hour of being dressed.