Description
This vibrant Christmas Salad combines fresh baby spinach, toasted pecans, dried cranberries, mandarin oranges, crumbled goat cheese, and jewel-like pomegranate arils, all tossed in a zesty homemade dressing made with olive oil, Dijon mustard, honey, and fresh lime juice. It's a colorful, refreshing salad perfect for holiday celebrations or festive occasions.
Ingredients
Scale
Salad Dressing
- 1/3 cup extra virgin olive oil
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 large lime juice freshly squeezed
Salad Ingredients
- 6 oz baby spinach
- 1 cup pecan halves toasted, some chopped finely
- 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
- Make salad dressing: Combine all salad dressing ingredients in a mason jar. Whisk well with a fork until the dressing is emulsified and smooth. Adjust the lime juice to taste for desired tanginess.
- Prepare salad bowls: Arrange the baby spinach evenly in individual salad bowls for a beautiful presentation.
- Add salad ingredients: Top the spinach in each bowl with dried cranberries, mandarin orange segments, crumbled goat cheese, and pomegranate arils.
- Drizzle dressing: Generously drizzle the prepared salad dressing over each bowl of salad.
- Garnish with nuts: Sprinkle toasted pecan halves over each salad, using some finely chopped pecans for added texture.
- Alternative assembly: For a large serving option, combine all salad ingredients except pecans and pomegranate arils in a large serving bowl, toss with the dressing to combine, then top with toasted pecan halves and pomegranate arils before serving.
Notes
- Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance flavor.
- Use fresh lime juice for the best bright and tangy dressing taste.
- Substitute goat cheese with feta cheese for a similar tangy creaminess.
- For a vegan version, replace honey with maple syrup and omit goat cheese or use a vegan cheese alternative.
- Prepare the dressing in advance and store it in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 8 mg
