Christmas Salad with Clementines, Pomegranate and Blue Cheese

This Christmas salad puts red and green on the holiday table in about ten minutes: tender baby greens, sweet clementine segments, pomegranate seeds, salty blue cheese and toasted walnuts under a maple mustard vinaigrette. It is meant for anyone who needs one fresh, bright dish next to the roast, the casseroles and the cookie trays, and it serves 4 to 6.

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There is no oven involved. The only heat is a few minutes in a dry skillet for the nuts and seeds, so the salad fits in while everything else is busy cooking.

What goes into this Christmas salad

• 6 cups mixed baby greens
• 4 clementines or mandarins, peeled and separated into segments
• 1/2 cup crumbled blue cheese
• 1/2 cup pomegranate seeds
• 1/2 cup walnut halves, toasted
• 1/4 cup shelled pumpkin seeds (pepitas)
• 1/3 cup dried cranberries
• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1/4 tsp salt and a pinch of black pepper

Dry greens are the whole game

The most common complaint about a holiday salad is the limp, soggy bowl that nobody touches after the first round. That almost always starts with wet leaves. Spin the greens completely dry before they go into the bowl. Water left on the leaves thins the vinaigrette, so it slides off instead of clinging, and the leaves wilt within minutes.

If your spinner leaves a little moisture behind, spread the greens on a clean kitchen towel and pat them. Baby greens are delicate, so treat them gently; bruised leaves go dark and slick faster than whole ones.

Why the dressing waits until the last moment

The vinaigrette has salt and vinegar in it, and both start pulling moisture out of tender leaves as soon as they touch. That is why the dressing goes on right before serving and the toss happens at the table. Until then, the greens sit dry under the toppings and stay crisp. The jar of vinaigrette can be shaken up first and set aside while you finish everything else, since step one is making it.

Toasting the walnuts and pepitas

Raw walnuts taste a little bitter and soft. A few minutes in a dry skillet brings out their oil and gives them a crunch that holds up against the creamy blue cheese. The pumpkin seeds go in the same pan. Keep them moving and pull the pan off the heat at 3 to 4 minutes, when they smell nutty and the pepitas start to puff and pop slightly.

Let them cool before they meet the salad. Warm nuts soften the cheese and wilt the leaves underneath them, which undoes all the work of drying the greens.

For a creamy salad you can assemble ahead, try this seven layer salad with cheddar and bacon .

Another one worth making: Spiced Christmas Strawberry Pomegranate Jam .

How to put it together

• Shake the olive oil, vinegar, maple syrup, mustard, salt and pepper in a small jar until creamy. The Dijon is what holds the oil and vinegar together, so shake until the dressing looks thick and even, with no oily layer on top.
• Toast the walnuts and pumpkin seeds in a dry skillet for 3 to 4 minutes, then let them cool. Shake the pan now and then so they toast evenly on all sides, and move them off the hot skillet once the time is up so they stop cooking.
• Spread the dry greens in a wide serving bowl. A wide, shallow bowl keeps the toppings visible and makes tossing easier than a deep one.
• Scatter the clementine segments, cranberries, blue cheese, nuts, seeds and pomegranate over the top. Spread them across the whole surface so every serving gets some of each.
• Drizzle with the vinaigrette right before serving and toss gently at the table. Lift from the bottom with two large spoons so the heavier toppings get mixed in without crushing the leaves.

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Serving it on the holiday table

The flavors here are built to sit next to rich food. Salty blue cheese, sweet clementines and the tart pop of pomegranate cut through heavy mains and creamy sides. The maple in the dressing ties the fruit and the mustard together so the salad tastes sweet and sharp at the same time.

Bring it to the table assembled but undressed, with the jar of vinaigrette alongside. That way it can wait while people find their seats, and you dress and toss it once everyone is ready. For a potluck, carry the dressing separately in its jar and do the same when you arrive.

Plan on dressing only what will be eaten. Once the vinaigrette is on, the leaves soften quickly, so a dressed salad does not hold well for later.

Building a full holiday spread? This salad sits nicely next to a warm Christmas jam baked brie , and if your family likes a sweeter side, our pink Christmas cherry pineapple salad is a fun contrast. For dessert, try the red velvet trifle cups , and pour a White Christmas margarita pitcher for the grown-ups.

Christmas salad FAQ

Can I use mandarins instead of clementines?

Yes. The recipe works with either one. Use 4 of them, peeled and separated into segments, the same as the clementines.

How many people does this feed?

It makes 4 to 6 servings. The smaller number fits a main side salad portion, the larger one works when it is one of several dishes on a buffet.

Why did my vinaigrette separate?

It needs more shaking. Close the jar tightly and shake hard until it turns creamy. If it settles while it waits, give it another shake right before you drizzle it over the salad.

Can I toss the salad in the kitchen before bringing it out?

You can, but it will start to wilt as soon as it is dressed. Tossing at the table, right before serving, keeps the greens crisp for the people eating them.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us