Description
This festive Pomegranate Christmas Salad combines fresh spring greens with vibrant pomegranate arils, creamy avocado slices, crunchy candied pecans, and tangy blue cheese crumbles. Dressed with a sweet and tangy balsamic vinaigrette, this salad is a perfect colorful and refreshing side dish for your holiday celebrations.
Ingredients
Scale
Salad Ingredients
- 6 cups spring greens or arugula mix
- 1 large pomegranate, arils removed
- 2 ripe avocados, sliced
- 1 cup candied pecans
- 1/2 cup blue cheese crumbles
Dressing Ingredients
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the greens: Rinse the spring greens and arugula gently under cold water and dry thoroughly using a salad spinner or clean kitchen towels. Arrange the greens evenly in a large bowl or on a serving platter as the base of the salad.
- Slice the avocados: Cut the ripe avocados into thin wedges or slices. Arrange the avocado slices evenly over the bed of greens to add creamy texture.
- Add pomegranate arils: Remove the arils from the pomegranate and scatter them generously over the salad to provide a burst of juicy sweetness and beautiful color.
- Top with candied pecans: Sprinkle the candied pecans evenly over the salad for a crunchy and sweet contrast that complements the other ingredients.
- Add blue cheese crumbles: Sprinkle blue cheese crumbles across the salad to introduce a creamy, tangy bite with depth of flavor.
- Make the dressing: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and maple syrup until well combined. Gradually whisk in the olive oil until the dressing emulsifies. Season with salt and freshly ground black pepper to taste.
- Dress and serve: Drizzle the prepared vinaigrette evenly over the salad just before serving. Toss lightly if desired to coat, or serve as is for a composed look. Enjoy immediately for the best freshness and texture.
Notes
- To remove pomegranate arils easily, cut pomegranate in half and tap the back with a wooden spoon over a bowl.
- Use ripe but firm avocados to prevent browning too quickly.
- Candied pecans can be store-bought or homemade for extra flavor.
- If blue cheese isn’t preferred, feta or goat cheese are great substitutes.
- Serve salad immediately after dressing to keep greens crisp and prevent sogginess.
