Can I make Christmas Salad ahead of time?

Yes! You can prep most components in advance — segment the mandarins, remove pomegranate arils, toast the pecans, and even prepare the dressing up to 3 days ahead. Store everything separately in airtight containers and assemble the salad just before serving to keep it fresh and crisp.

What can I use instead of goat cheese?

If you’re not a fan of goat cheese or don’t have it on hand, excellent alternatives include crumbled feta, blue cheese, or even shaved parmesan. For a dairy-free version, skip the cheese or use a plant-based alternative.

How can I make this Christmas Salad more filling?

To turn this salad into a complete meal, add cooked quinoa, wild rice, or even grilled chicken or roasted chickpeas. You can also include hearty vegetables like roasted sweet potatoes or beets to boost its substance while keeping the festive theme intact.

Christmas Salad – Easy Holiday Favorite

Name: Christmas Salad
Prep time: 20 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 6 oz baby spinach: provides a nutrient-rich, leafy base; 1 cup pecan halves, toasted: adds crunch and rich flavor; 1/2 cup dried cranberries: brings a tart-sweet chewiness; 3 mandarin oranges, peeled and segmented: adds juicy citrus brightness; 1/3 cup goat cheese, crumbled: creamy and tangy balance; 1/3 cup pomegranate arils: sweet-tart bursts and festive color; 1/3 cup extra virgin olive oil: forms the base of the dressing; 3 tablespoons Dijon mustard: adds tang and spice to the vinaigrette; 3 tablespoons honey: brings sweetness to the dressing; 1 large lime, juiced: adds fresh citrus acidity to the dressing

Description

This vibrant Christmas Salad is a festive blend of baby spinach, mandarin oranges, pomegranate arils, pecans, goat cheese, and dried cranberries, all tossed in a homemade honey-mustard lime vinaigrette. It’s quick to prepare, gluten-free, vegetarian, and perfect for holiday gatherings.

Ingredients

Scale

6 oz baby spinach: provides a nutrient-rich, leafy base
1 cup pecan halves, toasted: adds crunch and rich flavor
1/2 cup dried cranberries: brings a tart-sweet chewiness
3 mandarin oranges, peeled and segmented: adds juicy citrus brightness
1/3 cup goat cheese, crumbled: creamy and tangy balance
1/3 cup pomegranate arils: sweet-tart bursts and festive color
1/3 cup extra virgin olive oil: forms the base of the dressing
3 tablespoons Dijon mustard: adds tang and spice to the vinaigrette
3 tablespoons honey: brings sweetness to the dressing
1 large lime, juiced: adds fresh citrus acidity to the dressing

Cook Mode Prevent your screen from going dark

Instructions

In a mason jar or bowl, combine olive oil, Dijon mustard, honey, and fresh lime juice. Whisk or shake until emulsified. Adjust lime juice to taste.
Preheat oven to 350°F. Spread pecan halves on a baking sheet and toast for 8–10 minutes until fragrant. Let them cool completely.
Peel and segment the mandarin oranges. If using a fresh pomegranate, remove the arils. Rinse and pat dry the baby spinach.
In a large salad bowl or individual plates, layer the spinach, mandarin segments, cranberries, goat cheese crumbles, and pomegranate arils.
Top with the toasted pecans just before serving to preserve crunch.
Drizzle the salad with the honey-mustard lime dressing and gently toss or serve as-is.

Notes

Do not add dressing or pecans until just before serving to avoid sogginess.
To save time, buy pomegranate arils pre-separated in containers.
You can substitute goat cheese with feta or Gorgonzola.
This salad can be prepped ahead with ingredients stored separately.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Tossed
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/6 of total)
Calories: 362
Sugar: 14g
Sodium: 220mg
Fat: 27g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 6g
Cholesterol: 10mg