This Christmas salad is all about celebration. The greens, the red pomegranate and the snowy goat cheese on top give this vibrant salad the real Christmas vibe. It’s the perfect light side dish next to all the other heavy meals on the table.
Easy salad for prepping
This salad of course can be made anytime of the year, but when you’re looking for a juicy, fresh, crispy, colorful salad, this salad will perfectly fit to any Christmas meal. It can certainly be made in advance if you want to prevent dinner stress. Here are a few steps you can take in preparation:
- Make the dressing ahead: whisk together in a bowl orange juice, honey, vinegar, olive oil, mustard, salt, and pepper until the dressing is emulsified. Transfer the dressing in a bottle and put it in the fridge. All you need to do before serving is shake the bottle to mix everything well and pour over the salad.
- De-seed the pomegranate, help yourself with our little guide how to do this properly.
- Cut the orange in small parts.
When you have done the above, all that is left just before serving is assembling all the ingredients and mix well.
Let this Christmas salad help you digest after a fatty meal
Another reason why this salad is made for Christmas is because of the health benefits. The citrus fruits in this salad will make your full stomach feel good. Scientific research tells eating fruit after a meal is good for your health. Naringin is an antioxidant found in grapefruit, lemon, oranges, clementines and tangerines. It can help neutralize the oxidative stress and inflammation generated by a heavy and fatty meal. It can even help prevent damage to the blood vessels. So I suggest to eat this salad after your meal, but if you want to eat it aside don’t worry, it’s a healthy salad as it is!
Christmas Salad with Orange Honey Mustard Dressing
- 150 grams mixed salad like spinach, rocket, baby lettuce
- 2 oranges
- 1 pomegranate
- 60 grams fresh goat cheese or any other like feta or mozzarella.
- 100 grams unsalted walnuts and pecans or any other nuts you prefer
- ½ orange squeezed into juice
- 2 tsp dark honey we used chestnut honey
- ½ tsp Dijon mustard
- 1 tbsp olive oil
- ⅔ tbsp white vinegar
- pepper and salt
- Transfer the dressing to a lower cup that you could place in the middle of a large plate. Choose your best plate in the house, it's Christmas!
- Cut the oranges in thin slices and remove as much as possible from pith (the spongy white stuff between the peel and the fruit).
- Cut the pomegranate to get the arils out. If you never did that before, do it as follow: cut along the fruit's white pith. You can recognize this by the 5-6 gentle ridges in its surface. After you made the cuts, use your hands to peel the fruit open and gently divide it into segments. Fill a large bowl with water. Submerge the segments, and use your hands to remove the seeds from the skin and membranes. The spongy white membranes will float to the surface. Drain the seeds and here you go, fresh pomegranate arils for your salad!
- Place all the greens into a large bowl. Add half of the pomegranate arils. Crunch a few nuts above it. Sprinkle a little bit of the dressing and mix it all up.
- Divide the salad on the plate around the dressing. Decorate with orange slices so it will shape a beautiful vibrant sun. Crumble the fresh goat cheese and rest of the nuts on top en sprinkle with the rest of the pomegranate arils.