Fresh baby spinach, juicy mandarin oranges, cranberries, pecans, and goat cheese tossed in a zesty honey Dijon dressing. This Christmas Salad is a holiday must-have!
(Spoiler: It wasn’t always about the salad!)
Every family has their thing. Some go all out with gingerbread houses (ours always collapse). Others spend days on a prime rib. For me? It’s this Christmas Salad. And believe me, it wasn’t always that way. I used to be the girl bringing another dessert. Cookies, pies, fudge—I was that person. Until one Christmas Eve at my sister’s house, someone said, “Maybe we should have a salad?” You could practically hear a record scratch.
So, I did what any frazzled human would do. I rummaged through my fridge, tossed spinach in a bowl, grabbed mandarins (thank you, impulse Costco haul), sprinkled on cranberries from my granola stash, and added goat cheese because… well, I love goat cheese. The dressing? A wing-it moment with olive oil, mustard, honey, and lime juice. The result? People raved. My brother-in-law even said, “I didn’t know salad could taste like this.” (I’m still not sure if that’s a compliment or an insult to my previous cooking.)
Now? It’s tradition. My “last-minute, just wing it” Christmas Salad is as much a part of our holidays as the tree or the arguments about who stole the last roll. And you know what? I’m kind of proud of that.
Why You’ll Love This Christmas Salad Recipe?
(Besides the fact it makes you look like you have your life together when you don’t.)
Here’s the thing. Holiday meals are heavy. There’s meat, stuffing, cheesy casseroles, and so much gravy. And then this Christmas Salad shows up. It’s fresh, it’s colorful (hello, holiday vibes), and it gives you that “Hey, I ate a vegetable!” feeling right before diving back into mashed potatoes.
It’s also a conversation starter. People notice when something pretty shows up on the table. Bright spinach, juicy mandarin slices, ruby pomegranate seeds, and goat cheese crumbles? It’s like hanging fairy lights in salad form.
And can we talk about how easy it is? You can make it half-awake while still in your PJs. No judgment. I’ve done it.
Ingredient Notes:
(Or: What makes this salad holiday magic)
The Dressing (Shake it, don’t stress it)
- ⅓ cup Extra Virgin Olive Oil
Go with a good one if you can. The flavor shines here. - 3 tablespoons Dijon Mustard
Just enough zip to make it interesting. If you’re not a mustard person, I hear you—but trust me. - 3 tablespoons Honey
It sweetens things up and plays nice with the mustard. - Juice of 1 Lime
Fresh! Bottled lime juice is fine in a pinch, but fresh makes you feel fancy.
The Salad (AKA, the “ooh, pretty!” part)
- 6 oz Baby Spinach
Or mix in some arugula if you’re feeling feisty. - 1 cup Pecan Halves (toasted)
Toasting brings out their best selves. They go from bland to “Whoa, nutty goodness!” - ½ cup Dried Cranberries
Sweet, chewy, festive. Like holiday candy that’s socially acceptable in salad. - 3 Mandarins, Peeled & Segmented
So juicy. Use canned if you must, but fresh is worth it. - ⅓ cup Goat Cheese (crumbled)
Creamy, tangy, perfect. Feta works too, but goat cheese gives that something special. - ⅓ cup Pomegranate Arils (optional but highly recommended)
These little jewels make it sparkle. And who doesn’t want sparkle at Christmas?
How To Make Christmas Salad?
(No complicated steps. Pinky promise.)
Step 1: Shake Up That Dressing
I like to toss everything—olive oil, mustard, honey, and lime juice—into a mason jar. Lid on tight (learned that the hard way) and shake until it looks like you know what you’re doing. If you’re more of a whisk person, that works too.
Want To Save This Recipe?
Step 2: Build Your Salad
In a big bowl (or individual bowls if you want to feel extra fancy), start with your spinach. Top it with the mandarin segments, cranberries, toasted pecans (save a few for flair), pomegranate seeds, and crumbled goat cheese.
Step 3: Dress It Up
Drizzle your dressing over everything right before serving. Toss it gently, or leave it as is and let people help themselves. Either way, it’s gorgeous.
Storage Options:
(If, by some miracle, you have leftovers…)
This salad’s best fresh. If you’re making it ahead, keep the dressing and nuts separate until serving time. Once dressed, the spinach wilts pretty quickly. Leftovers can hang out in the fridge for a day, but they’ll be a little less perky. Still tasty, though!
Variations and Substitutions:
(For when you want to shake things up—or forgot something at the store)
- Nuts: Swap pecans for walnuts, almonds, or even candied nuts if you’re feeling decadent.
- Cheese: Goat cheese isn’t for everyone (I don’t get it, but okay). Feta, blue cheese, or even shaved Parmesan can work.
- Fruit: Apples or pears instead of mandarins? Yes, please. Just slice ‘em thin so they play nice with the rest of the ingredients.
- Greens: Baby kale or arugula brings a peppery bite. Just be sure to massage that kale first unless you want to chew for days.
- Add Protein: Toss in grilled chicken, roasted turkey, or shrimp and turn this beauty into a main course.
What to Serve with Christmas Salad?
(Because this salad plays well with everything)
- Roast Turkey or Chicken: It’s a classic pairing. Light salad, hearty meat—perfect balance.
- Glazed Ham: The sweet-and-savory thing? Total match made in heaven.
- Mashed Potatoes & Stuffing: Adds a fresh pop to rich sides.
- Cranberry Sauce: Why not double down on tart? Plus, it looks so pretty together.
Frequently Asked Questions:
(You asked… okay, maybe you didn’t, but here’s the scoop)
Can I make this ahead of time?
Yep! Just keep the dressing and crunchy bits separate. Assemble everything last minute for peak freshness.
Don’t like goat cheese?
Swap it! Feta is fab. Blue cheese? Bold choice, but it works. No cheese? It’s still pretty darn good.
How do I toast pecans without burning them?
I’ve burnt so many nuts, so I feel you. Spread them on a baking sheet, pop them in at 350°F for 8-10 minutes, and don’t leave the kitchen! Stir halfway through. When they smell toasty, they’re done.
And there you go—your new favorite Christmas Salad. It’s festive, it’s flavorful, and it makes you look like you have it all together (even if your kitchen’s a disaster and the dog just ate half the gingerbread house). Try it out and tell me how it goes! Did your uncle ask for seconds? Did you sneak an extra spoonful before bringing it to the table? I wanna hear it all.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Christmas Salad
Ingredients
Salad Dressing:
- ⅓ c extra virgin olive oil
- 3 tbsp Dijon mustard
- 3 tbsp honey
- Juice of 1 large lime freshly squeezed
Salad:
- 6 ounces baby spinach
- 1 c pecan halves toasted (some finely chopped)
- ½ c dried cranberries
- 3 mandarin oranges peeled and segmented
- ⅓ c goat cheese crumbled
- ⅓ c pomegranate arils or more
Instructions
- To make the dressing combine ⅓ cup of virgin olive oil, 3 tablespoons of Dijon mustard 3 tablespoons of honey and the juice of 1 large lime in a mason jar or small bowl. Close the jar tightly. Shake it vigorously or whisk everything in the bowl until well combined.
- Now let's assemble the salad. Start by placing a handful of baby spinach as the base in bowls. Next add segments from 3 mandarin oranges, ½ cup of dried cranberries and ⅓ cup of arils over the spinach. Sprinkle on 1 cup of toasted pecan halves (some chopped). Finally crumble some goat cheese (about ⅓ cup) over each salad.
- Before serving drizzle the dressing over each salad bowl to give it that flavor kick.
- Alternatively if you're making a large portion for sharing toss together spinach, mandarin oranges, cranberries and most of the pecans (save some for topping) with the dressing, in a bowl. Then top it off with remaining pecans, pomegranate arils and crumbled goat cheese.
- Enjoy this colorful Christmas Salad!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
