Go Back

Christmas Salad with Pomegranate Vinaigrette

Christmas salad with pomegranate vinaigrette pairs crisp pear, juicy pomegranate arils, feta, and toasted pecans with a tangy homemade dressing. Tossed just before serving, it’s a festive salad with fresh crunch and creamy, salty bites.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 213
Ingredients Equipment Method Notes

Ingredients
  

For the vinaigrette
  • 2 tbsp pomegranate juice
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 3 tbsp extra-virgin olive oil
For the salad
  • 0.5 cup pecans halves
  • 5 oz spring mix
  • 1 pear medium, ripe, cored and thinly sliced
  • 1 cup pomegranate arils
  • 0.25 red onion small, thinly sliced
  • 3 oz feta crumbled

Equipment

  • 1 skillet

Method
 

Make the vinaigrette
  1. In a small bowl, whisk together the pomegranate juice, red wine vinegar, Dijon mustard, honey, salt, and pepper.
  2. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Assemble the salad
  1. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
  2. Transfer the pecans to a plate to cool.
  3. Arrange the spring mix, pear, pomegranate arils, red onion, feta, and cooled pecans in a large serving bowl.
  4. Drizzle the vinaigrette over the salad.
  5. Toss gently to coat before serving.

Notes

Toast the pecans until fragrant and let them cool before adding so they stay crisp. Store the dressing and salad components separately in the refrigerator for up to 3 days; do not freeze. For a dairy-free option, use dairy-free feta.