Got tired of the same old holiday salad meh? This Christmas Salad with Pomegranate and Hazelnut sparkles with ruby seeds, toasty crunch, and a wink of elegance that says “season’s greetings” without shouting.
The greens stay crisp, the pomegranate pops, and hazelnuts add that nutty crunch that makes your spoon go, “Mmm, festive.”
It comes together faster than you can say “merry and bright.” A handful of pantry staples, a pinch of whimsy, and you’re upgraded from boring side to show-stopping centerpiece—no cape required.
Plus, it’s friendly for vegans and nut lovers alike. That’s why this salad earns a starring role at Christmas dinner, right between the gravy and the cookies that still somehow show up every year.
Contents
Equipment
Must-haves
- Large mixing bowl for tossing everything without a fistfight
- Salad spinner or colander to dry greens so they stay crisp
- Chef’s knife for clean, confident chopping
- Cutting board that won’t wobble under pressure
- Small whisk or fork to emulsify the dressing
- Measuring cups and spoons for precise holiday magic
Nice-to-haves
- Mandoline slicer for ultra-thin apple slices (if you’re into drama)
- Pomegranate deseeder tool (or just your nimble fingers and a brave heart)
- Citrus juicer to get every last drop of lemon sunshine
Ingredients
- 6 cups mixed greens (baby spinach, arugula, and/or frisée)
- 1 cup pomegranate seeds
- 1/2 cup hazelnuts, toasted and roughly chopped
- 1 orange, supremed and segmented
- 1 apple, thinly sliced
- 1/2 cup feta cheese, crumbled (optional)
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt, to taste
- Black pepper, to taste
Want to keep it vegan? Omit the feta and swap in a little extra fruit or a vegan cheese crumble. That’s the kind of flexibility that makes this salad your new holiday best friend. And yes, the hazelnuts are non-negotiable; they bring that confetti-crunch you didn’t know you were missing.
Tip: toasting the hazelnuts brings out a praline aroma. Keep an eye on them so they don’t turn into charcoal briquettes—nobody wants to explain a burnt hazelnut comet at the table.
Instructions
- Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast 8–10 minutes, until fragrant and lightly browned. Rub off skins if they loosen during roasting.
- Wash and dry the greens thoroughly. A dry base helps the dressing cling like a festive roof decoration.
- Whisk together the dressing: 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, and a pinch of salt and pepper. If you’re feeling fancy, add a tiny splash of orange zest for a citrusy glow.
- In a large bowl, toss greens with the dressing until evenly coated. Don’t drown them; you still want crunch, not soggy soup.
- Scatter pomegranate seeds, orange segments, apple slices, and toasted hazelnuts over the greens. Crumble feta on top if you’re using it.
- Give a final gentle toss to combine. Taste and adjust salt and pepper as needed. If you’re feeling particularly merry, a light drizzle of olive oil over the top can make everything glisten like tinsel.
- Serve immediately so everything stays crisp. If you must prep in advance, dress just before serving. That way, you avoid soggy Santa cheeks.
Good to Know
This salad shines with contrast: crisp greens, juicy pomegranate, and a toasty crunch. The dressing is bright, not heavy, so you won’t turn your plate into a bread-pudding situation after dessert.
Tips
- Toast hazelnuts a day ahead if you’re layering tasks like a pro. They’ll cool faster and stay extra crunchy.
- Dry greens thoroughly; water on greens is a one-way ticket to salad-soggy-ville.
- Dress the greens just before serving for maximum crunch and color.
- Play with greens: kale or butter lettuce can offer different textures while keeping the festive vibe.
Variations
Swap hazelnuts for toasted almonds or pecans if you’re nut-curious but hazelnuts are scarce. Try dried cranberries in place of pomegranate for a holiday ribbon of color. Use goat cheese instead of feta for a tangier bite, or skip the cheese altogether for a clean vegan bite.
Serving suggestions
Pair this salad with roasted poultry, a slice of crusty bread, and a wink of sparkling wine. It also makes a stunning apartment-friendly centerpiece—just pile it high in a glass bowl and pretend you meant to do that all along.
