Sweet Christmas Apple Salad
This vibrant holiday salad combines crisp apples, jewel-like pomegranate arils, and bright orange sections with creamy feta and toasted pecans. Tossed in a sweet-tangy honey-orange vinaigrette, it’s a
25
Prep Time
5
Cook Time
30
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
This vibrant holiday salad combines crisp apples, jewel-like pomegranate arils, and bright orange sections with creamy feta and toasted pecans. Tossed in a sweet-tangy honey-orange vinaigrette, it’s a refreshing, colorful side that balances rich holiday meals perfectly. Serve it for Christmas lunch or any festive winter gathering.
Ingredients
Instructions
Step 1
1. Toast the pecans: Place a small skillet over medium heat. Add the pecan pieces and toast, stirring frequently, for 3–5 minutes until fragrant and lightly golden. Immediately transfer to a cutting board and chop roughly. Set aside to cool.
Step 2
2. Prep the fruit: Working over a bowl to catch juices, section the oranges using a sharp knife to remove all membrane. Reserve the membranes and any collected juice for the dressing. Thinly slice the apple; immediately toss with a squeeze of the reserved orange juice to prevent browning.
Step 3
3. Make the dressing: Strain the collected orange juice from the membranes to remove any pulp or bits. You should have about 45ml (3 tbsp). In a small bowl, whisk together the strained orange juice, champagne vinegar, Dijon mustard, honey, and minced shallot until smooth. Slowly drizzle in the olive oil while whisking constantly to emulsify. Season generously with salt and pepper. Taste and adjust—add more honey for sweetness or vinegar for tang.
Step 4
4. Assemble the salad: In a large, wide serving bowl, arrange the salad greens. Top with the orange sections, sliced apple, pomegranate arils, dried cranberries, crumbled feta, and the toasted chopped pecans.
Step 5
5. Dress and serve: Just before serving, drizzle about three-quarters of the dressing over the salad and toss gently to combine, ensuring all ingredients are lightly coated. Serve immediately, passing extra dressing on the side.
You Must Know
- ✓1. **Prevent apple browning:** Tossing the sliced apple immediately with a little acid (like the reserved orange juice or a splash of lemon juice) is crucial for maintaining a fresh, pale color.
- ✓2. **Toast nuts carefully:** Pecans can burn quickly. Keep the heat at medium and stir almost constantly until you smell a deep, nutty aroma. They will continue to cook from residual heat once removed from the pan.
- ✓3. **Dress at the last minute:** For the best texture, add the dressing right before serving. This keeps the greens crisp and the pecans crunchy.
Chef's Notes
1. Prevent apple browning: Tossing the sliced apple immediately with a little acid (like the reserved orange juice or a splash of lemon juice) is crucial for maintaining a fresh, pale color.
2. Toast nuts carefully: Pecans can burn quickly. Keep the heat at medium and stir almost constantly until you smell a deep, nutty aroma. They will continue to cook from residual heat once removed from the pan.
3. Dress at the last minute: For the best texture, add the dressing right before serving. This keeps the greens crisp and the pecans crunchy.
Serving Suggestions
This salad is a perfect, light counterpoint to rich holiday mains like roast turkey, glazed ham, or beef tenderloin. It also makes a stunning addition to a Christmas brunch buffet. For a complete meal, serve with crusty bread or a hearty grain like wild rice pilaf.
Nutritional Info (Per Serving)
210
Calories
6g
Protein
24g
Carbs
12g
Fat
Tags
Lily
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More Salads Recipes
Sweet Christmas Apple Salad
This vibrant holiday salad combines crisp apples, jewel-like pomegranate arils, and bright orange sections with creamy feta and toasted pecans. Tossed in a sweet-tangy honey-orange vinaigrette, it’s a
Ingredients (14)
Instructions
- Toast the pecans: Place a small skillet over medium heat. Add the pecan pieces and toast, stirring frequently, for 3–5 minutes until fragrant and lightly golden. Immediately transfer to a cutting board and chop roughly. Set aside to cool.
- Prep the fruit: Working over a bowl to catch juices, section the oranges using a sharp knife to remove all membrane. Reserve the membranes and any collected juice for the dressing. Thinly slice the apple; immediately toss with a squeeze of the reserved orange juice to prevent browning.
- Make the dressing: Strain the collected orange juice from the membranes to remove any pulp or bits. You should have about 45ml (3 tbsp). In a small bowl, whisk together the strained orange juice, champagne vinegar, Dijon mustard, honey, and minced shallot until smooth. Slowly drizzle in the olive oil while whisking constantly to emulsify. Season generously with salt and pepper. Taste and adjust—add more honey for sweetness or vinegar for tang.
- Assemble the salad: In a large, wide serving bowl, arrange the salad greens. Top with the orange sections, sliced apple, pomegranate arils, dried cranberries, crumbled feta, and the toasted chopped pecans.
- Dress and serve: Just before serving, drizzle about three-quarters of the dressing over the salad and toss gently to combine, ensuring all ingredients are lightly coated. Serve immediately, passing extra dressing on the side.
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