If you’re looking for a salad that feels both festive and fresh, you’re going to love this Christmas Fresh Salad with Orange, Pomegranate, and Candied Pecans Recipe. It’s a perfect way to brighten up your holiday table with crisp greens, juicy citrus, and that irresistible crunch from candied pecans. Plus, the tangy and sweet dressing brings everything together in one delicious bite.

I’ve made this salad several times during the holiday season, and it never fails to get compliments. Whether it’s a light lunch on a chilly day or a colorful side dish alongside your Christmas feast, this salad is refreshingly simple yet thoughtfully layered with flavors and textures. Trust me, you’ll want to keep this recipe handy all winter long.

Ingredients You’ll Need

These ingredients come together to create a vibrant and balanced salad—with juicy fruits, crunchy nuts, creamy cheese, and a bright, zesty dressing. When shopping, look for the freshest spring mix and ripe oranges for maximum flavor.

Spring mix: A mix of tender lettuces and baby greens that add variety and freshness.
Mandarin orange segments: Fresh are ideal, but canned drained segments work well too, providing sweetness and juiciness.
Pomegranate arils: Their tart pop of flavor and jewel-like color make the salad truly festive.
Candied pecans: Bring a sweet crunch that contrasts beautifully with the other textures.
Crumbled feta cheese: Adds a touch of creaminess and tang that balances the sweetness from fruit and nuts.
Fresh orange juice: For the dressing, fresh squeeze means bright flavor—plus, it’s easy to extract while prepping your salad.
Apple cider vinegar: Provides acidic punch and complements the sweetness perfectly.
Dijon mustard: Adds a gentle sharpness and helps emulsify the dressing.
Maple syrup or honey: Sweetener choice is up to you—both work wonderfully to balance tartness.
Extra virgin olive oil: The base of the dressing for richness and smooth texture.
Salt and freshly ground black pepper: Essential to season everything just right and bring out the flavors.

Variations

One of the things I love about the Christmas Fresh Salad with Orange, Pomegranate, and Candied Pecans Recipe is how flexible it is—you can easily tweak it to match your personal taste or dietary needs without losing that holiday spirit.

Variation: Swap spring mix for arugula or baby kale if you want a peppery or heartier green. I’ve done this when I want a bit more bite in the salad.
Variation: Use walnuts instead of pecans or skip the candied nuts entirely for a lighter option.
Variation: For a vegan version, omit feta and use maple syrup instead of honey. The salad remains just as colorful and tasty.
Variation: Try adding thinly sliced fennel or radishes for an extra crunch and freshness—great if you like anise notes or a bit of spice.

How to Make Christmas Fresh Salad with Orange, Pomegranate, and Candied Pecans Recipe

Step 1: Prepare the Dressing

Start by combining fresh orange juice, apple cider vinegar, Dijon mustard, and maple syrup (or honey) in a bowl. Whisk them together until well combined. Slowly drizzle in extra virgin olive oil while whisking vigorously—this helps emulsify the dressing so it stays creamy and coats the salad nicely. Don’t forget to season with salt and freshly cracked black pepper to taste. I always taste as I go here to get the balance just right.

Step 2: Assemble the Salad Ingredients

Grab a large bowl and add your spring mix greens first. Then, gently fold in the mandarin orange segments and pomegranate arils, being careful not to crush the fruit. Scatter the candied pecans and sprinkle crumbled feta cheese on top. It’s best to add the pecans last so they stay crunchy until serving.

Step 3: Dress and Toss

Pour the dressing over the salad just before serving and toss gently to combine. You want all those fresh ingredients lightly coated without bruising the delicate greens or fruit. I like to do this step at the last minute, especially if serving a crowd, so the salad stays crisp and colorful.

How to Serve Christmas Fresh Salad with Orange, Pomegranate, and Candied Pecans Recipe

A black deep bowl is filled with a fresh salad that has three main layers. The base layer is mixed green leaves with different shapes and textures, some dark green and some lighter with frilly edges. On top of the greens, there are bright orange segments of mandarin, scattered pomegranate seeds that are shiny red and round, and small brown nut pieces that add crunch. The top layer is sprinkled with white crumbled cheese, giving a soft and slightly grainy texture. The bowl sits on a white marbled surface with another similar salad bowl blurred in the back, showing a bright and healthy meal. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually add a couple of extra garnishes just before serving—some more pomegranate seeds for sparkle and a few whole candied pecans for presentation. Sometimes, I sprinkle a bit of freshly chopped parsley or mint on top for an aromatic freshness that complements the citrus really well.

Side Dishes

This salad pairs beautifully with roasted turkey or glazed ham, making it a fantastic fresh counterpoint to rich holiday mains. I also enjoy serving it alongside crusty bread or a baked Brie for a festive appetizer spread.

Creative Ways to Present

For special occasions, I’ve served this salad in individual glass bowls or stemmed dessert dishes—showcasing all those vibrant colors really pumps up the festive vibe. You could also arrange the ingredients on a large platter with citrus slices and whole pomegranate halves as decoration for an eye-catching centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the salad components separately—the greens and fruit in one container, and the candied pecans and feta in another. Keep the dressing in its own jar. This way, everything stays fresh, and you can toss it all together again the next day without sogginess.

Freezing

This salad is definitely best fresh, so I don’t usually freeze it. The fruit and greens don’t hold up well to freezing, and you’d lose that bright, crisp texture that makes this Christmas Fresh Salad with Orange, Pomegranate, and Candied Pecans Recipe so special.

Reheating

Since the salad is meant to be served cold or at room temperature, reheating isn’t something I’ve done or recommend. Instead, just toss everything fresh again and enjoy the vibrant flavors as they are.

FAQs

Can I use other nuts instead of pecans in this salad?

Absolutely! Walnuts or almonds make great substitutes if pecans aren’t your favorite or aren’t available. Just candy them similarly with sugar and a touch of butter for that sweet crunch.
How far ahead can I make this salad?

For the best texture, prepare the dressing and candied pecans in advance, but toss the salad components together no more than an hour before serving. This keeps everything fresh and crisp.
Is this salad gluten-free?

Yes! All ingredients in this Christmas Fresh Salad with Orange, Pomegranate, and Candied Pecans Recipe are naturally gluten-free, making it a great option if you’re avoiding gluten.
Can I substitute feta cheese for another cheese?

Definitely. Goat cheese or a mild blue cheese can work well if you prefer a different tang. Just crumble it finely so it mixes nicely with the salad.
What if I don’t have fresh oranges for juicing?

Fresh orange juice is best for brightness, but in a pinch, you can use a good-quality bottled orange juice. Just avoid any with added sugars for balance.

Final Thoughts

This Christmas Fresh Salad with Orange, Pomegranate, and Candied Pecans Recipe holds a special place in my holiday cooking because it strikes that perfect balance between sweet, tangy, crunchy, and fresh. It’s the kind of salad that makes you smile with each bite and makes your guests ask for the recipe. I’m excited for you to try it out and add a little bright, joyful crunch to your festive meals—consider this your trusty new holiday sidekick!

Christmas Fresh Salad with Orange, Pomegranate, and Candied Pecans Recipe