Fresh, crisp, colorful, and just the right amount of sweet and tangy — this Christmas Salad is my go-to for holiday gatherings.
It’s beautiful on the table, super easy to throw together, and everyone always wants the recipe.
The honey mustard dressing is creamy, zippy, and ties it all together perfectly.
Whether you’re hosting or bringing a dish, this one is a festive winner.
What You’ll Need
For the Salad:
- 6 cups mixed greens (spring mix or arugula + baby spinach)
- 1 large pear, thinly sliced
- ½ cup pomegranate seeds
- ½ cup crumbled feta cheese
- ½ cup candied pecans
For the Honey Mustard Dressing:
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- ¼ cup olive oil
- Pinch of salt
- Pinch of black pepper
Why I Love This Recipe
I first made this salad for a holiday potluck, and I remember watching everyone go back for seconds — even the people who “don’t eat salad.” It just hits every note: sweet, tangy, creamy, crunchy, and fresh.
- It looks stunning on the table — red, green, white, and gold.
- The dressing is simple but full of flavor.
- It’s fast and easy to prep, even on a busy holiday morning.
- You can make parts of it ahead of time.
- It pairs well with almost anything on a holiday menu.
Servings and Time
Serves: 6
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Macros (Per Serving – Estimated)
Calories: 240
Protein: 4g
Fat: 18g
Carbs: 17g
Sugar: 11g
Fiber: 3g
Why This Recipe Works (Quick Science)
The sweet elements (pear, honey, pomegranate) balance out the tang from the vinegar and mustard. Feta adds saltiness and creaminess, while the pecans bring that satisfying crunch. The greens provide a neutral, peppery base that lets everything else shine.
Common Mistakes
- Soggy greens: Don’t dress the salad until just before serving. The acid in the dressing wilts the greens quickly.
- Overdressing: It’s tempting, but go easy. Start small and toss. You can always add more.
- Unripe pear: Make sure your pear is ripe but still firm. Too soft and it turns to mush.
- Skipping salt and pepper in the dressing: Just a pinch of each boosts all the flavors.
What to Serve With
- Roast turkey or chicken
- Holiday ham
- Mashed potatoes
- Warm dinner rolls
- Butternut squash soup
FAQ
Can I make this salad ahead of time?
You can prep all the ingredients ahead and store them separately. Just slice the pear close to serving so it doesn’t brown.
Can I use a different cheese?
Yes! Goat cheese or shaved parmesan work great.
What if I don’t have pomegranate seeds?
Dried cranberries are a great substitute.
Is this gluten-free?
Yes — as long as the candied pecans don’t contain gluten.
Substitutions and Variations
- Swap pear for thin apple slices
- Use goat cheese instead of feta
- Add avocado for extra creaminess
- Use walnuts or almonds if you don’t have candied pecans
- Add grilled chicken to make it a full meal
Make Ahead Tips
- Mix the dressing up to 3 days in advance — store in a jar in the fridge.
- Wash and dry your greens ahead (store in a salad spinner or sealed container with paper towel).
- Pomegranate seeds can be prepped 1–2 days early.
- Candied pecans keep for weeks in a sealed container.
How to Make Christmas Salad with Honey Mustard Dressing
Step 1: Make the dressing
In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tbsp lemon juice, a pinch of salt, and a pinch of pepper. Slowly whisk in ¼ cup olive oil until the dressing is creamy and well combined.
Step 2: Slice the pear
Slice 1 large pear thinly, about ⅛ inch thick, keeping the skin on for color and texture.
Step 3: Assemble the salad base
In a large salad bowl, add 6 cups of mixed greens.
Step 4: Add toppings
Top the greens with sliced pear, ½ cup pomegranate seeds, ½ cup crumbled feta cheese, and ½ cup candied pecans.
Step 5: Drizzle and serve
Drizzle honey mustard dressing over the salad just before serving. Toss lightly if desired.
Leftovers and Storage
If you think you’ll have leftovers, keep the dressing on the side. Once tossed, the greens will wilt quickly in the fridge. Undressed salad will keep 1 day in an airtight container. Dressing stays good for 5–7 days in the fridge.
Let’s Wrap It Up
This Christmas Salad is a total crowd-pleaser that adds color and freshness to any holiday table. It’s fast, festive, and totally flexible. I’d love to hear how it goes when you make it! Drop a comment with your twists or questions — and happy holiday cooking!