Description
Christmas Salad with vibrant greens, sweet pomegranates, and crunchy pecans. A light, refreshing side that brightens any holiday table.
Ingredients
Scale
- Vibrant Greens & Fruits:
- 5 oz (about 5–6 cups) fresh baby spinach
- 1 large pomegranate, deseeded (about 1 cup arils)
- 1 large navel orange, segmented
- Crunchy Toppings:
- 1/2 cup pecan halves, toasted
- 1/2 cup crumbled feta cheese
- Zesty Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp honey (or maple syrup)
- 1/4 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper, or to taste
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Your Produce:: First things first, get those greens ready! Give your baby spinach a good wash and dry it thoroughly. A salad spinner is a lifesaver here, honestly. Nothing worse than a watery salad! Then, carefully deseed your pomegranate. I usually do this in a bowl of water to minimize the mess, but still, prepare for some ruby red splashes. And finally, segment your orange, making sure to remove all the white pith. You want those juicy, bright segments, not the bitter bits, trust me on this one!
- Toast the Pecans:: Grab a dry skillet and toss in your pecan halves. Heat them over medium-low heat, stirring frequently. This step is crucial for bringing out their nutty flavor. Keep a close eye on them, because they can go from perfectly golden to burnt in a blink! I’ve had more than one batch end up in the bin because I got distracted by a phone call. Once they’re fragrant and slightly darker, remove them from the heat and let them cool down completely on a plate. This crispness is key to this dish.
- Whisk the Dressing:: In a small bowl, combine your extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey. Whisk it all together until it’s beautifully emulsified. It should look creamy and slightly opaque. This is where you can taste and adjust – maybe a tiny bit more honey if your pomegranates are super tart, or a pinch more salt. I always give it a good sniff; that tangy-sweet aroma is just lovely. Don’t be shy, season it well!
- Assemble the Greens:: In a large salad bowl, gently place your washed and dried baby spinach. This is the foundation of our gorgeous salad. Make sure your bowl is big enough so you have plenty of room to toss without sending spinach flying everywhere (a common occurrence in my kitchen, oops!). You want those vibrant greens to look happy and ready to mingle with all the other goodies. This simple base really lets the other flavors shine.
- Add the Jewels & Crunch:: Now for the fun part! Sprinkle those beautiful pomegranate arils, the juicy orange segments, and the cooled, toasted pecans over the spinach. Then, crumble your feta cheese generously over the top. The contrast of colors and textures at this stage is just so visually appealing, it always makes me smile. It’s like decorating a little edible Christmas tree, but for your table!
- Dress and Serve Your Christmas Salad:: Pour the dressing over the assembled salad. Now, here’s a tip: toss it gently right before serving. You don’t want to dress it too early, or your greens might get a bit sad and wilted. A light hand is all you need to ensure every leaf and aril gets a whisper of that delicious dressing. Garnish with a sprinkle of fresh parsley, and there you have it – a showstopping Christmas Salad ready to impress! It smells so fresh and bright, you won’t believe it.