Christmas Spinach Salad with Pecan, Cranberry, and Mandarin Orange Recipe

Introduction

This vibrant Christmas Salad is a festive mix of fresh spinach, bright citrus, crunchy pecans, and tangy goat cheese. Dressed with a zesty honey-lime Dijon vinaigrette, it’s a refreshing side that adds color and flavor to any holiday table.

Ingredients

• 1/3 cup extra virgin olive oil
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 1 large lime (juice freshly squeezed)
• 6 oz baby spinach
• 1 cup pecan halves (toasted, some finely chopped)
• 1/2 cup dried cranberries
• 3 mandarin oranges (peeled and segmented)
• 1/3 cup goat cheese (crumbled)
• 1/3 cup pomegranate arils (or more)

Instructions

1. Step 1: Make the salad dressing by combining the olive oil, Dijon mustard, honey, and lime juice in a mason jar. Whisk well with a fork until the mixture is emulsified. Adjust the lime juice to your taste.
2. Step 2: For presentation, arrange the baby spinach evenly in individual salad bowls. Top each with dried cranberries, mandarin orange segments, crumbled goat cheese, toasted pecans (including some finely chopped), and pomegranate arils.
3. Step 3: Drizzle the prepared dressing over each salad just before serving.
4. Step 4: Alternatively, toss the baby spinach, dried cranberries, mandarin segments, and goat cheese in a large serving bowl with the dressing. Then, sprinkle the toasted pecans and pomegranate arils on top for a beautiful finish.

Tips & Variations

• Toast the pecans in a dry skillet over medium heat for 3-5 minutes to enhance their flavor and crunch.
• Substitute walnuts for pecans if preferred or for a different texture.
• Add avocado slices for extra creaminess.
• Use fresh cranberries lightly tossed in sugar if you prefer less sweetness than dried cranberries offer.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator. The dressing can be kept up to one week. For best freshness, dress the salad just before serving, as the spinach may wilt when mixed with the dressing. Leftover dressed salad is best eaten within 1 day. Reheat is not applicable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dressing ahead of time?

Yes, the dressing can be made up to a week in advance and stored in the refrigerator. Shake or whisk well before using.

What if I can’t find pomegranate arils?

You can substitute with extra dried cranberries or fresh red grapes for a burst of sweetness and color.

Christmas Spinach Salad with Pecan, Cranberry, and Mandarin Orange Recipe

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★★★★★

4.6 from 64 reviews

• Author: Hugo
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A festive and vibrant Christmas Salad featuring baby spinach, citrus fruits, toasted pecans, dried cranberries, and crumbled goat cheese, all tossed in a tangy honey Dijon lime dressing. This refreshing salad is perfect for holiday gatherings and offers a delightful combination of sweet, tart, and savory flavors.

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Ingredients

Scale 1x2x3x

Salad Dressing

• 1/3 cup extra virgin olive oil
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• Juice of 1 large lime (freshly squeezed)

Salad

• 6 oz baby spinach
• 1 cup pecan halves (toasted, some finely chopped)
• 1/2 cup dried cranberries
• 3 mandarin oranges (peeled and segmented)
• 1/3 cup goat cheese (crumbled)
• 1/3 cup pomegranate arils (or more)

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Instructions

1. Make Salad Dressing: Combine the extra virgin olive oil, Dijon mustard, honey, and freshly squeezed lime juice in a mason jar. Whisk well with a fork until the dressing is emulsified and smooth. Add additional lime juice if desired for a tangier flavor.
2. Assemble Individual Salads: For an elegant presentation, place the baby spinach evenly into individual salad bowls. Top each bowl with dried cranberries, mandarin orange segments, crumbled goat cheese, toasted pecan halves (reserving some pecans chopped for garnish), and pomegranate arils.
3. Dress the Salad: Drizzle the prepared dressing over each salad bowl just before serving to maintain freshness and crunch.
4. Alternative Assembly: Alternatively, combine the baby spinach, dried cranberries, mandarin orange segments, and crumbled goat cheese in a large serving bowl. Toss gently with the salad dressing until all ingredients are coated evenly. Then, garnish the top of the salad with the toasted pecan halves (some chopped) and pomegranate arils for added texture and color.

Notes

• For best flavor, toast the pecans lightly in a dry skillet over medium heat until fragrant before use.
• Use freshly squeezed lime juice for the dressing to enhance the brightness of the salad.
• This salad is best served immediately after dressing to preserve the texture and freshness of the ingredients.
• You can substitute goat cheese with feta if preferred.
• Adjust honey and lime juice in the dressing to taste for preferred sweetness and acidity.

• Prep Time: 15 minutes
• Cook Time: 5 minutes (to toast pecans)
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: Christmas salad, holiday salad, spinach salad, citrus salad, pecan salad, goat cheese salad, festive salad