Pomegranate & Walnut Christmas Salad: The Festive Crunch You’ll Crave

You want a holiday dish that steals the show without stealing your time? This Pomegranate & Walnut Christmas Salad is the red-and-green MVP that makes people say, “Whoa—who made this?” It’s juicy, crunchy, tangy, and somehow luxurious without trying too hard.

Imagine the pop of pomegranate jewels, toasted walnut crunch, and a maple-citrus dressing that hits like a perfectly wrapped gift. If your table needs sparkle (and your guests need convincing that salad can slap), this is it.

The Special Touch in This Recipe

This salad wins because of contrast.

Sweet pomegranate arils collide with peppery greens and creamy feta, while toasted walnuts bring that irresistible, warm nuttiness. The dressing?

A bright, silky blend of orange juice, Dijon, maple syrup, and olive oil—balanced enough to make everything sing. One more flex: a sprinkle of fresh mint and orange zest so each bite feels like holiday magic without the sugar crash.

Servings, Prep time, Cooking time, Calories

• Servings: 6 as a side
• Prep Time: 20 minutes
• Cooking Time: 5 minutes (to toast walnuts)
• Calories: ~260 per serving (side portion)

Pomegranate & Walnut Christmas Salad: The Festive Crunch You’ll Crave

Recipe by Wendy CarterCourse: Salad

Servings

6

servings

Prep time

20

minutes

Cooking time

5

minutes

Calories

260

kcal

Ingredients

• For the salad:

• 6 cups mixed greens (arugula, baby spinach, and spring mix)

• 1 cup pomegranate arils (from 1 large pomegranate)

• 3/4 cup walnuts, roughly chopped

• 1/2 small red onion, very thinly sliced

• 1/2 cup crumbled feta or goat cheese

• 1 ripe pear or apple, thinly sliced

• 2 tablespoons fresh mint, finely chopped

• Zest of 1 orange

• For the dressing:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons fresh orange juice

• 1 tablespoon apple cider vinegar

• 1 tablespoon maple syrup (or honey)

• 1 teaspoon Dijon mustard

• 1/4 teaspoon fine sea salt

• 1/8 teaspoon black pepper

Step-by-Step Instructions

• Toast the walnuts: Warm a dry skillet over medium heat. Add walnuts and toast 3–5 minutes, stirring, until fragrant and lightly golden. Transfer to a plate to cool.
• Make the dressing: In a small jar, combine olive oil, orange juice, apple cider vinegar, maple syrup, Dijon, salt, and pepper. Seal and shake until emulsified.
• Prep the greens: Place mixed greens in a large serving bowl. Add the thinly sliced red onion and mint.
• Add the sparkle: Sprinkle in pomegranate arils, cooled walnuts, and orange zest. Gently toss.
• Cheese and fruit last: Add crumbled feta and sliced pear or apple. Drizzle about two-thirds of the dressing over the salad.
• Toss with care: Use clean hands or salad tongs to gently toss so the delicate greens don’t bruise. Taste and add more dressing if needed.
• Serve immediately: Finish with a pinch of flaky salt, extra mint, or a final hit of orange zest if you’re feeling fancy.

Best Ways to Store

• Undressed salad: Store greens, pomegranate, nuts, cheese, and fruit separately in airtight containers for up to 2 days. Assemble before serving.
• Dressing: Keeps in a sealed jar in the fridge for 1 week.
  

  Shake before using.

• Leftovers: If dressed, eat within 24 hours. IMO, add fresh greens to revive texture and sprinkle on extra nuts for crunch.

What’s Great About This

• Color and crunch: It looks like Christmas and tastes like a celebration.
• Nutrient-dense: Antioxidants from pomegranate, healthy fats from walnuts and olive oil, plus fiber-rich greens and fruit.
• Fast and fancy: Minimal cooking, maximum applause.
  

  Perfect for potlucks, office parties, or that one relative who only eats “real food.”

• Make-ahead friendly: Mix the dressing and toast nuts in advance, then assemble in minutes.

Nutrition Stats

Approximate per side serving (1/6 of recipe): Calories ~260, Protein ~5g, Carbs ~20g (Fiber ~5g, Sugars ~12g), Fat ~18g (Saturated ~4g), Sodium ~260mg. These values will vary based on your cheese choice, sweetness of fruit, and how much dressing you use.

The big wins: fiber, omega-3s from walnuts, vitamin C from pomegranate and orange, and polyphenols galore. Your cells will be doing a tiny happy dance.

What Can Go Wrong

• Soggy salad: Dressing too early or too much.
  

  Fix by dressing lightly, tossing gently, and serving right away.

• Bitter bite: Old arugula or rancid walnuts are mood-killers. Use fresh greens and toast nuts right before.
• Watery dressing: Too much juice dilutes flavor.
  

  Balance with extra Dijon and a pinch more salt.

• Overpowering onion: Raw red onion can shout. Soak slices in cold water for 10 minutes, then pat dry.

Creative Alternatives

• Switch the greens: Try kale (massage with a touch of oil and salt), little gem, or radicchio for bitterness and color contrast.
• Change the crunch: Use pecans, pistachios, or candied walnuts if you’re feeling extra.
• Dairy-free: Swap feta for avocado cubes or a vegan feta.
  

  Adds creaminess without the lactose drama.

  
  
• Fruit flips: Replace pear/apple with citrus segments (blood orange, clementine) or thinly sliced persimmon.
• Protein boost: Add sliced roasted chicken, seared halloumi, or baked salmon to turn this into a main.
• Grain it up: Toss in cooked farro or quinoa for more heft and a nutty backbone.

FAQ

Can I make this ahead for a party?

Yes—prep components up to a day ahead: wash and dry greens, seed the pomegranate, toast nuts, and mix dressing. Keep everything separate and assemble 10 minutes before serving so it stays vibrant and crisp.

How do I seed a pomegranate without making a crime scene?

Cut off the crown, score the skin into quarters, and submerge in a bowl of water.

Break apart underwater, let the arils sink, and skim away the membrane. Drain, done, no red polka dots on your sweater.

What cheese pairs best?

Feta brings salty tang and structure, goat cheese gives creamy tang, and blue cheese adds bold funk if your crowd can handle it.

Start with feta for balance and broad appeal.

Can I make the dressing without maple syrup?

Use honey at a 1:1 swap. If you’re avoiding added sugars, reduce the orange juice slightly and add a pinch more salt and Dijon for balance.

Is this gluten-free?

Totally gluten-free as written.

Just ensure your Dijon and vinegar are certified GF if you’re cooking for someone sensitive.

What if I don’t like raw onion?

Skip it, or swap with thinly sliced fennel for a gentle crunch and subtle licorice note. You can also use chives for a softer allium vibe.

How do I keep apples or pears from browning?

Toss slices with a little orange juice or lemon juice right after cutting.

Adds brightness and saves face (the fruit’s, not yours—hopefully).

The Bottom Line

This Pomegranate & Walnut Christmas Salad is bold, bright, and unapologetically festive. It’s the five-minute glow-up your holiday table needs—crunch, color, and flavor that actually feels good to eat.

Bring it once, and you’ll be the “salad person” everyone hopes shows up. FYI: that’s a compliment.