Christmas Spinach Salad with Cranberries, Oranges, and Pecan Nuts Recipe

Introduction

This festive Christmas Salad is a vibrant mix of fresh flavors and textures, perfect for holiday gatherings. With tangy citrus, crunchy pecans, and creamy goat cheese, it’s both refreshing and indulgent in every bite.

Ingredients

• 1/3 cup extra virgin olive oil
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 1 large lime, juice freshly squeezed
• 6 oz baby spinach
• 1 cup pecan halves, toasted (some finely chopped)
• 1/2 cup dried cranberries
• 3 mandarin oranges, peeled and segmented
• 1/3 cup goat cheese, crumbled
• 1/3 cup pomegranate arils (or more)

Instructions

1. Step 1: Make the salad dressing by combining olive oil, Dijon mustard, honey, and fresh lime juice in a mason jar. Whisk well with a fork until the dressing is fully emulsified. Adjust lime juice to taste if desired.
2. Step 2: For assembly, arrange baby spinach in individual bowls. Top each with dried cranberries, mandarin orange segments, and crumbled goat cheese.
3. Step 3: Drizzle the salad dressing evenly over each bowl.
4. Step 4: Sprinkle the toasted pecan halves and finely chopped pecans on top, followed by a generous scattering of pomegranate arils for a festive touch.
5. Alternative: Combine baby spinach, cranberries, mandarin oranges, and goat cheese in a large bowl. Toss with the dressing, then finish by topping with pecans and pomegranate arils just before serving.

Tips & Variations

• Toast pecans lightly in a dry skillet to enhance their flavor and crunch before adding them to the salad.
• Swap goat cheese for feta if you prefer a sharper taste.
• Use blood oranges instead of mandarins for a deeper color and slightly different citrus flavor.
• Add fresh herbs like mint or basil for an extra layer of freshness.

Storage

Store leftover salad ingredients separately to keep the spinach crisp and nuts crunchy. The dressing can be refrigerated for up to one week. If you’ve tossed the salad, store it in an airtight container and consume within 1-2 days for best freshness. Re-toss with a little extra dressing if needed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, but it’s best to keep salad components separate and combine them just before serving to prevent wilting. Prepare the dressing ahead and store in the fridge.

Can I substitute dried cranberries with another dried fruit?

Absolutely, dried cherries or raisins work well and add their unique sweetness to the salad.

Christmas Spinach Salad with Cranberries, Oranges, and Pecan Nuts Recipe

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★★★★★

4.7 from 87 reviews

• Author: Rafael
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and festive Christmas Salad featuring fresh baby spinach, sweet mandarin oranges, tart dried cranberries, crunchy toasted pecans, creamy goat cheese, and juicy pomegranate arils, all tossed in a tangy Dijon mustard and honey lime dressing. This salad balances fresh, sweet, and savory flavors perfect for holiday gatherings or any time you crave a refreshing, colorful salad.

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Ingredients

Scale 1x2x3x

Salad Dressing

• 1/3 cup extra virgin olive oil
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• Juice of 1 large lime (freshly squeezed)

Salad

• 6 oz baby spinach
• 1 cup pecan halves (toasted, some finely chopped)
• 1/2 cup dried cranberries
• 3 mandarin oranges (peeled and segmented)
• 1/3 cup goat cheese (crumbled)
• 1/3 cup pomegranate arils (or more to taste)

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Instructions

1. Make Salad Dressing: In a mason jar, combine the extra virgin olive oil, Dijon mustard, honey, and freshly squeezed lime juice. Whisk well with a fork until the mixture is emulsified and smooth. Adjust the lime juice to taste if a tangier dressing is desired.
2. Prepare the Salad Bowls: For a decorative presentation, arrange the salad in individual bowls. Begin by adding a generous layer of baby spinach to each bowl.
3. Add Salad Ingredients: On top of the spinach, evenly distribute the dried cranberries, peeled mandarin orange segments, and crumbled goat cheese.
4. Dress the Salad: Drizzle the prepared dressing over each individual salad bowl to taste, ensuring all ingredients are lightly coated.
5. Alternative Assembly Method: Alternatively, you can assemble the salad in one large serving bowl: combine the baby spinach, dried cranberries, mandarin orange segments, and goat cheese. Pour in the dressing and toss gently to mix.
6. Finish with Nuts and Pomegranate: Top the tossed salad with the toasted pecan halves (reserving some finely chopped pecans) and sprinkle with pomegranate arils for an extra burst of flavor and color.

Notes

• To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
• Use freshly squeezed lime juice for best flavor in the dressing.
• This salad is best served immediately to retain freshness and crunchiness.
• For a nut-free version, omit pecans and add toasted pumpkin seeds instead.
• Goat cheese can be substituted with feta cheese if preferred.
• Pomegranate arils add both flavor and festive color, but they can be omitted if unavailable.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: Christmas salad, holiday salad, spinach salad, pecan salad, goat cheese salad, pomegranate salad, festive salad