What can I substitute for goat cheese in this Winter Holiday Salad?

If you're not a fan of goat cheese or want a variation, you can substitute with feta for a saltier flavor or blue cheese for a stronger, more pungent bite. For a dairy-free or vegan option, use your favorite plant-based cheese or omit cheese entirely — the salad will still shine with the other flavorful ingredients.

Can I make the Winter Holiday Salad ahead of time?

You can prep most of the components ahead of time. Wash and dry your greens, crumble the cheese, and measure out the nuts and arils. You can also prepare the pomegranate vinaigrette in advance — it keeps well in the fridge for up to one week. However, wait to chop the pear and assemble the salad until just before serving to prevent sogginess and browning.

How do I make this salad more filling as a main course?

To transform the Winter Holiday Salad into a hearty main dish, consider adding a protein source like grilled chicken, turkey breast, seared salmon, or cooked quinoa. This will boost the nutritional content and make it a complete meal while keeping the seasonal flair and balance of textures.

Winter Holiday Salad – Best Festive Salad for Winter

Name: Winter Holiday Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 5 oz baby arugula or mixed baby greens; 1 large ripe pear, chopped; 1/2 cup pomegranate arils; 1/2 cup shelled pistachios; 1/2 cup crumbled goat cheese; 1/4 cup avocado oil; 1/4 cup pomegranate juice; 2 tablespoons balsamic vinegar; 1 tablespoon honey or maple syrup; 1 teaspoon Dijon mustard; Salt and pepper to taste

Description

This Winter Holiday Salad is a vibrant, festive salad perfect for Christmas, Thanksgiving, or any winter meal. Made with baby greens, ripe pear, pomegranate arils, creamy goat cheese, crunchy pistachios, and tossed in a sweet and tangy pomegranate vinaigrette, it’s a flavorful and nutritious side dish that brings color and cheer to the table.

Ingredients

Scale

5 oz baby arugula or mixed baby greens
1 large ripe pear, chopped
1/2 cup pomegranate arils
1/2 cup shelled pistachios
1/2 cup crumbled goat cheese
1/4 cup avocado oil
1/4 cup pomegranate juice
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

Prepare the dressing by whisking together pomegranate juice, avocado oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, and salt and pepper in a small bowl or jar.
On a large platter or in a salad bowl, arrange the baby greens evenly.
Scatter chopped pear over the greens.
Sprinkle pomegranate arils and shelled pistachios evenly across the salad.
Top with crumbled goat cheese.
Drizzle with pomegranate vinaigrette just before serving or serve dressing on the side.

Notes

Use ripe but firm pear to avoid mushy texture.
Prep components ahead of time but assemble just before serving.
Store extra vinaigrette in the fridge for up to 1 week.
To make it vegan, use maple syrup instead of honey and a plant-based cheese or omit cheese.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 12g
Sodium: 180mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 6g
Cholesterol: 10mg