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Christmas Salad With Pomegranate and Feta

A bright, festive salad with crisp greens, juicy pomegranate seeds, creamy feta, sliced pear and crunchy pecans tossed in an easy honey Dijon dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 210 kcal

Ingredients
  

Salad:

  • 8 cups mixed greens such as spring mix, baby spinach and arugula
  • 1 cup pomegranate seeds from about 1 large pomegranate
  • 4 oz feta cheese crumbled (about 1 cup)
  • 1 ripe pear or crisp apple thinly sliced
  • 1/2 cup pecans toasted or candied
  • 1/4 small red onion very thinly sliced

Honey Dijon dressing:

  • 1/3 cup extra-virgin olive oil
  • 3 tbsp white balsamic or red wine vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 small clove garlic finely grated
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions
 

  • Add all the dressing ingredients to a jar. Close the lid and shake until creamy.
  • Place the greens in a large bowl or on a platter. Add the red onion and pear slices.
  • Scatter the pomegranate seeds, feta and pecans over the top.
  • Drizzle with dressing just before serving and toss gently. Serve the extra dressing on the side.

Notes

Make ahead: Make the dressing up to 1 week ahead and refrigerate. Seed the pomegranate up to 3 days ahead. Assemble the salad up to 2 hours ahead without the dressing and pear, and keep it chilled.
Storage: Undressed salad keeps 1 day in the fridge. Dressed salad is best eaten the same day.
Variations: Swap feta for goat cheese, add dried cranberries, or use walnuts or pistachios instead of pecans.
Keyword christmas salad, holiday salad, pomegranate feta salad, pomegranate salad