Every holiday table needs one dish that is bright, fresh, and crunchy, and this Christmas salad is it. Red pomegranate, sliced pear, white feta, and toasted pecans on dark greens look like Christmas before anyone takes a bite.
Each serving is about 165 calories, calculated from the actual ingredients, with 3 g of fiber. The light maple Dijon vinaigrette uses just enough oil to coat the leaves, so the dressing does not quietly double the calories.
It takes about 15 minutes, and almost every part can be prepped the day before. The full holiday plan is in my Healthy Christmas Guide.
- About 165 calories and 3 g fiber per serving
- A big scoop takes up real space on your plate for very few calories, so the heavier dishes take up less
- The light maple Dijon vinaigrette uses 3 tablespoons of oil for the whole bowl, not half a cup
- Prep every part up to 2 days ahead, then dress and toss right before serving
- Honest caveat: this is a side, not a meal. With about 3 g protein per serving, pair it with ham, turkey, or another real protein
Why This Recipe Works
A holiday plate fills up fast with dense foods: potatoes, rolls, stuffing, and gravy. A generous scoop of salad takes up real space on that plate and in your stomach for very few calories. That leaves less room for the third roll, without any willpower involved.
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The greens, pear, and pomegranate bring fiber and water, both of which help you feel full. Feta and pecans add the salt, fat, and crunch that make a salad taste like a treat instead of an obligation, in amounts that do not turn it into dessert.
A question I hear a lot is whether the dressing cancels out the salad. A heavy pour can add more calories than everything else in the bowl. This one is measured: a little oil, a little maple, and plenty of tang from vinegar and Dijon.
A Few Notes on the Ingredients
Mixed greens and baby arugula at 5 ounces and 3 ounces give you a big bowl. The peppery arugula balances the sweet fruit. Baby spinach works if arugula is not your thing.
Pears, 2 medium, should be ripe but still firm. Bosc or red Anjou hold their shape, and red skin looks festive. Slice them right before serving, or toss the slices with a little lemon juice.
Pomegranate arils at 3/4 cup add color, crunch, and a tart pop. Buying them already seeded saves real time in December.
Feta at 4 ounces and pecans at 1/3 cup are where most of the calories live. Both have strong flavors, so a small amount covers the whole bowl. Toasting the pecans for 5 minutes makes them taste twice as nutty.
The vinaigrette is olive oil, apple cider vinegar, maple syrup, and Dijon shaken in a jar. The mustard keeps it creamy and stops it from separating.
Christmas Salad With Pomegranate, Pear and Feta
Ingredients
Equipment
Method
- Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant. Let them cool, then chop roughly.
- Make the vinaigrette: shake the olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper in a small jar until creamy.
- Core the pears and slice them thin. If you are not serving right away, toss the slices with a squeeze of lemon juice so they stay pale.
- Put the mixed greens and arugula in a large bowl. Add about two thirds of the vinaigrette and toss gently until the leaves are lightly coated.
- Top with the pear slices, pomegranate arils, crumbled feta, and toasted pecans. Drizzle the rest of the vinaigrette over the top and serve right away.
Nutrition
Notes
Made this recipe?
Tap a star below to rate it. A written review is optional, but I read every one.Make It Your Own
- Make it a meal: top each portion with 3 to 4 ounces of sliced chicken breast or leftover ham for a high protein lunch.
- Swap the fruit: use a crisp red apple or segmented clementines instead of pear.
- Nut free: replace the pecans with toasted pumpkin seeds.
- Different cheese: goat cheese is softer and milder, and a little blue cheese is bolder.
- Lighter still: use half the pecans and half the feta. The salad still tastes festive, with noticeably fewer calories.
Storage, Leftovers, and Serving
Make the vinaigrette up to 5 days ahead and keep it in a jar in the fridge. Toast the pecans, crumble the feta, and seed the pomegranate up to 2 days ahead. Wash and dry the greens the day before and keep them wrapped in a towel.
Once dressed, the greens wilt within a few hours, so only dress what you plan to eat. Undressed leftovers keep 2 days in the fridge, with the pear sliced fresh when you serve them.
This salad cuts through the richness of my honey Dijon glazed ham and healthy scalloped potatoes, which makes it the perfect third dish on the plate. For something sweet later, set out a plate of gingerbread protein balls. More ideas are in the holiday recipes.
Frequently Asked Questions
Can I Make Christmas Salad Ahead of Time?
Yes, in parts. Make the vinaigrette up to 5 days ahead and prep the pecans, feta, and pomegranate up to 2 days ahead. Keep the washed greens wrapped in a towel in the fridge, slice the pear, and toss everything right before serving.
How Many Calories Are in This Christmas Salad?
About 165 calories per serving, calculated from the ingredients. Most of those calories come from the pecans, feta, and olive oil. To lighten it, use half the pecans and half the feta.
What Is the Easiest Way to Seed a Pomegranate?
Cut it in half across the middle. Hold one half cut side down over a bowl of water and tap the back firmly with a wooden spoon. The arils fall into the water, the white pith floats, and you skim it off and drain.
What Goes Well With a Pomegranate Salad?
It pairs well with almost any holiday main, especially ham, turkey, or roast chicken. The tart fruit and tangy dressing balance rich, salty dishes, which is why it works so well on a Christmas plate.
Your This-Week Plan
Shake up a jar of the maple Dijon vinaigrette this week and use it on your regular lunch salads. By Christmas you will have it dialed in to your taste, and you will have practiced the habit of starting a meal with a big bowl of greens.
This article is for general education and isn’t medical or nutrition advice. Nutrition values are calculated from the listed ingredients and will vary with brands and substitutions. If you have a health condition, follow a low-sodium diet, have a nut or dairy allergy, or take medication, please check with your doctor or a registered dietitian before changing how you eat.
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