This Pomegranate Christmas Salad is bright, colorful, and fresh. Jewel-like pomegranate seeds sparkle against dark greens. Crumbled feta adds a creamy, salty contrast. Crunchy walnuts give a toasty bite. A simple balsamic vinaigrette ties it all together. It looks festive on a holiday table and tastes bright, tangy, and slightly sweet.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 305 kcal (approximate)
- Protein: 6 g
- Carbohydrates: 16 g
- Fat: 25 g
- Fiber: 3.5 g
- Sugar: 8 g
- Sodium: 350 mg
Why Make This Pomegranate Christmas Salad
This salad is quick and festive. It balances sweet pomegranate seeds, salty feta, and crunchy walnuts. The colors make it perfect for holiday plates. It needs no cooking and comes together in minutes. You get fresh flavors, pleasant textures, and an elegant look with very little effort.
How to Make Pomegranate Christmas Salad
This salad is a toss-and-serve recipe. Work with chilled ingredients for the best texture. Use a sharp knife for the onion and a spoon to release pomegranate arils cleanly. Keep the dressing on the side if you plan to make the salad ahead to avoid wilting.
Ingredients:
4 cups mixed greens, 1 cup pomegranate seeds, 1/2 cup feta cheese, crumbled, 1/2 cup walnuts, chopped, 1/2 red onion, thinly sliced, 1/4 cup balsamic vinaigrette, Salt and pepper to taste
Directions:
Step 1: Preparation
In a large bowl, combine the mixed greens, pomegranate seeds, feta cheese, walnuts, and red onion. Make sure greens are dry so dressing will cling. If using whole pomegranates, remove seeds over a bowl to catch juices.
Step 2: Mixing
Drizzle with balsamic vinaigrette and toss gently to combine. Use tongs or salad forks and lift the salad rather than stirring to keep arils intact and distribute cheese and nuts evenly.
Step 3: Cooking
No cooking is needed for this salad. If you prefer warm nuts, toast the walnuts for 3–5 minutes in a dry skillet over medium heat until fragrant, then cool before adding.
Step 4: Finishing
Season with salt and pepper to taste. Serve immediately as a festive salad. Optionally garnish with a few extra pomegranate seeds and a sprinkle of crumbled feta for presentation.
How to Serve Pomegranate Christmas Salad
Serve this salad chilled or at room temperature. Plate it on a wide platter so the red seeds show through. It pairs well with roasted meats, turkey, or a rich main. If you are planning a full holiday menu, pair it with a hearty roast like this juicy Christmas stuffed beef roast to balance flavors and textures.
Suggested pairings:
- Roast turkey or chicken
- Glazed ham
- Grain bowls or warm root vegetables
- Champagne, dry white wine, or a light red
How to Store Pomegranate Christmas Salad
- Short term: Store components separately. Keep mixed greens in a sealed container with a paper towel to absorb moisture for up to 2 days. Store pomegranate seeds in an airtight container in the fridge for up to 3 days.
- Assembled: Dress and toss just before serving. Once dressed, eat within 2–4 hours for best texture.
- Nuts and cheese: Store walnuts and crumbled feta in separate airtight containers in the fridge for up to 2 weeks (nuts will last longer in the freezer).
Expert Tips for Perfect Pomegranate Christmas Salad
- Dry greens thoroughly: Excess water dilutes dressing and makes greens limp.
- Toast walnuts: Briefly toasting enhances nutty aroma and brings out crunch.
- Control sweetness: Use a vinaigrette with a balanced acid-to-oil ratio. Add a splash of lemon if the dressing feels too sweet.
- Add pomegranate last: Toss gently so seeds don’t get crushed.
- Make ahead: Chop ingredients and store separately. Combine and dress just before serving.
- Substitute tips: Use pecans or almonds instead of walnuts. Swap goat cheese for feta for a tangier creaminess. Use arugula or baby spinach for a different bite.
Delicious Variations
- Citrus Pomegranate Salad: Add orange segments and a honey-lemon vinaigrette for bright citrus notes.
- Grain Boost: Toss in 1 cup cooked quinoa or farro to make it a heartier side or light main.
- Apple Walnut Twist: Add thin apple slices and a cider vinaigrette for crisp sweetness.
- Winter Greens Mix: Substitute or add kale and massaged kale for more texture and nutrition.
- Maple-Balsamic Dressing: Mix a teaspoon of maple syrup into the vinaigrette for deeper holiday flavors.
Frequently Asked Questions
Q: Can I use frozen pomegranate seeds?
A: You can, but thaw them in the refrigerator and drain excess liquid first. Fresh seeds are best for crisp texture and visual appeal.
Q: How long will this salad keep once dressed?
A: Dressed salad is best within 2–4 hours. Greens will wilt and seeds may release juice if left longer.
Q: Can I replace walnuts if someone has a nut allergy?
A: Yes. Use pumpkin seeds (pepitas), toasted sunflower seeds, or crisp roasted chickpeas for crunch without nuts.
Q: Is there a dairy-free option for the cheese?
A: Substitute crumbled tofu marinated in lemon and salt, or use a dairy-free feta alternative to keep the creamy contrast.
Q: How do I remove pomegranate seeds without making a mess?
A: Cut the pomegranate in half, score sections, and submerge halves in a bowl of water. Break apart underwater to release seeds; the white pith will float and seeds sink. Drain and pat seeds dry.
Q: Can I serve this salad at a buffet?
A: Yes. Keep components separated and offer the vinaigrette on the side. Provide a serving spoon for the seeds and tongs for the greens.
Conclusion
This Pomegranate Christmas Salad is easy to make, full of festive color, and balanced in flavor and texture. It brightens any holiday spread and comes together in minutes with simple ingredients. For another festive twist and inspiration, check this Christmas Salad Recipe – Dinner at the Zoo. Give this salad a try — it’s a simple way to add sparkle and fresh flavor to your holiday table.
Print
Pomegranate Christmas Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant and festive salad features sweet pomegranate seeds, creamy feta, and crunchy walnuts, all tossed in a tangy balsamic vinaigrette.
Ingredients
- 4 cups mixed greens
- 1 cup pomegranate seeds
- 1/2 cup feta cheese, crumbled
- 1/2 cup walnuts, chopped
- 1/2 red onion, thinly sliced
- 1/4 cup balsamic vinaigrette
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mixed greens, pomegranate seeds, feta cheese, walnuts, and red onion.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- No cooking is needed for this salad. Optionally, toast the walnuts for 3–5 minutes in a dry skillet.
- Season with salt and pepper to taste. Serve immediately, optionally garnished with extra pomegranate seeds and feta.
Notes
Serve chilled or at room temperature. Keep components separate and dress just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 8g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3.5g
- Protein: 6g
- Cholesterol: 15mg
