Christmas Salad with Pomegranate, Feta and Pecans

Christmas Salad with Pomegranate, Feta and Pecans

Mandarin segments and pomegranate arils bring juicy sweetness and tartness to this leafy Christmas salad. Feta adds a salty bite, while lightly honeyed pecans add crunch. Mixed greens and romaine keep the base tender and crisp, with the toppings scattered through each portion rather than arranged in a wreath.

The citrus vinaigrette and pecans can be prepared ahead. Keep the greens dry and add the dressing just before serving so the leaves stay fresh. The salad makes 6 side servings and takes about 20 minutes to prepare, plus time for the pecans to cool.

Ingredients for Christmas Salad

For the salad

• 6 ounces tender mixed salad greens (170g)
• 2 cups chopped romaine hearts (90g)
• 1 1/2 cups mandarin orange segments, drained and patted dry (250g)
• 3/4 cup pomegranate arils (130g)
• 4 ounces crumbled feta (115g)

For the honeyed pecans

• 1 cup pecan halves or pieces (100g)
• 1 tablespoon honey
• 1 teaspoon neutral oil or unsalted butter
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon fine salt, divided between the pecans and dressing

For the citrus vinaigrette

• 1/4 cup extra-virgin olive oil
• 2 tablespoons orange juice
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

How to Make Christmas Salad

1. Make the vinaigrette: Shake or whisk the olive oil, orange juice, vinegar, Dijon, honey, and a pinch of the measured salt until combined. Set aside.
2. Glaze the pecans: Warm the neutral oil or butter in a skillet large enough to hold the pecans in a loose layer over medium-low heat. Add the pecans, honey, cinnamon, and remaining salt. Stir frequently and start checking after 2 minutes. After about 3 to 5 minutes, the pecans should smell toasted and have a thin, glossy coating. If the coating darkens or smokes, remove the skillet from the heat immediately.
3. Cool the pecans: Spread them in a single layer on a plate and let them cool completely. The coating should set and feel crisp before the pecans go into the salad.
4. Dry the greens and fruit: Wash the greens if needed, then spin or pat them thoroughly dry. Drain and pat the mandarin segments dry so excess liquid does not collect in the salad.
5. Assemble and dress: Place the mixed greens and romaine in a large bowl or divide them among shallow individual bowls. Scatter the mandarins, pomegranate, feta, and cooled pecans over and among the leaves. Serve the vinaigrette on the side, or drizzle on just enough to lightly coat the greens and toss gently right before serving.

How to Keep the Salad Crisp

Wet greens and dripping mandarin segments can dilute the vinaigrette and leave liquid at the bottom of the bowl. Dry both thoroughly, then wait until serving to add the dressing. The leaves should look lightly glossy, with no dressing pooling beneath them.

What to Prepare Ahead

Make the vinaigrette ahead and refrigerate it separately; shake it again before serving. The pecans can also be made ahead. Cool them completely before storing them in an airtight container, and keep the greens and toppings separate until assembly.

For a less-sweet version, use plain toasted pecans instead of the honeyed pecans and skip the skillet-glazing step. Thinly sliced apple or pear can be added for another fruit note.

Serving and Storing the Salad

Serve as a side or starter, with extra vinaigrette on the side. The salad pairs well with roast turkey, salmon, or grilled chicken.

Store leftover undressed components separately in airtight containers in the refrigerator. A fully dressed salad is best eaten promptly because the greens lose their crispness. Freezing is not recommended.

Nutrition

Approximate nutrition per serving, based on 1 of 6 side servings and including the vinaigrette: 315 calories, 6g protein, 26g fat, and 18g carbohydrates. Approximate nutrition per 100g: 190 calories, 3g protein, 16g fat, and 11g carbohydrates. Values vary with the ingredients used and the amount of dressing served.