There’s something about the crunch of toasted pecans paired with juicy mandarins and tangy goat cheese that makes this Christmas Spinach Pecan Salad Recipe an absolute holiday favorite. It’s fresh, vibrant, and perfect for balancing out all those richer Christmas dishes.
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Why You'll Love This Recipe
I first made this salad during a busy holiday season when I needed something fast but festive. Not only did it brighten up our dinner table, but guests kept asking for the recipe — something about that combo of sweet, tart, and crunchy is just magic!
- Effortlessly Elegant: It looks stunning with its bright colors and varied textures, elevating any Christmas spread without lots of fuss.
- Perfect Balance of Flavors: The sweetness from mandarins and cranberries mixes beautifully with the tangy goat cheese and zesty lime dressing.
- Nutty Crunch: Toasted pecans add a satisfying crunch that makes every bite interesting and delightful.
- Flexible for Hosting: You can serve this in individual bowls or as a tossed large salad — great for parties or smaller family dinners.
Ingredients & Why They Work
Each ingredient in this Christmas Spinach Pecan Salad Recipe plays a special role, both in flavor and texture. Plus, I’ll share little tips I’ve learned over the years on how to get the best from each one.
- Baby spinach: The tender leaves are mild but sturdy enough to hold all the toppings and dressing without wilting immediately.
- Pecan halves: Toast these lightly—you get a warm, nutty aroma and deep crunch that’s unbeatable.
- Dried cranberries: They bring bursts of chewy sweetness that contrast beautifully with the spinach.
- Mandarin oranges: Using fresh segments adds juiciness that canned fruit can’t match; it also brightens up the salad visually.
- Goat cheese: Crumbled goat cheese is creamy with a tang that cuts through the sweetness perfectly.
- Pomegranate arils: These ruby jewels add a festive pop of color and a juicy snap with every bite.
- Salad dressing: A simple emulsification of olive oil, Dijon mustard, honey, and fresh lime juice ties everything together, balancing richness and acidity.
Make It Your Way
I like to tweak this Christmas Spinach Pecan Salad Recipe based on what’s in season or what I happen to have in the pantry. It’s really flexible, so don’t hesitate to make it your own!
- Variation: Sometimes, I swap mandarins for blood oranges for a deeper flavor and a pop of color — makes it feel extra special on the plate.
- Dairy-free option: Simply omit the goat cheese or substitute with a vegan cheese crumble or avocado for creaminess without dairy.
- Extra crunch: Add toasted pumpkin seeds or sunflower seeds if pecans aren't your thing or for added variety.
Step-by-Step: How I Make Christmas Spinach Pecan Salad Recipe
Step 1: Whisk Up the Dressing
I start by combining the extra virgin olive oil, Dijon mustard, honey, and freshly squeezed lime juice in a mason jar. I usually whisk it vigorously with a fork until everything emulsifies into a smooth, glossy dressing. Adjusting the lime juice at the end is key — it should have a bright zing without overpowering the other flavors.
Step 2: Toast the Pecans
While the dressing comes together, I toast the pecans in a dry skillet over medium heat, tossing them often. You'll know they're ready when they’re fragrant and slightly darker in color — about 4 to 5 minutes. Keep a close eye; nuts can go from toasted to burnt quickly.
Step 3: Prep the Salad Ingredients
Next, I wash and dry the baby spinach thoroughly to avoid sogginess. Then, I peel and segment the mandarin oranges carefully, removing seeds and pith for the best taste and texture. I usually chop some of the toasted pecans finely to sprinkle on top alongside the whole halves.
Step 4: Assemble Your Salad
For presentation, I like to arrange the salad in individual bowls – a little more special when you’re hosting. Start with a bed of spinach, then layer on the mandarins, dried cranberries, goat cheese crumbles, and toasted pecans. Drizzle with the dressing last to keep the leaves crisp. If you prefer, toss all but the pecans and pomegranate arils in a large bowl, then top with those for added texture contrast.
Top Tip
I’ve found that the secret to making this Christmas Spinach Pecan Salad Recipe truly shine lies in the details. Those little things, like properly toasting the pecans and freshly squeezing the lime juice, can make all the difference between ‘just okay’ and ‘wow!’ moments at the table.
- Toast Your Nuts Right: Don't rush toasting pecans—low and slow is the way to get that perfect flavor without burning.
- Fresh is Best: Freshly squeezing your lime juice brightens the dressing and avoids any canned tanginess.
- Dry Spinach Thoroughly: Wet leaves lead to watery salad; use a salad spinner or pat dry carefully before assembling.
- Add Dressing Just Before Serving: Keeps spinach crisp and salad lively, especially if prepping in advance.
How to Serve Christmas Spinach Pecan Salad Recipe
Garnishes
I love topping this salad with extra pomegranate arils and a few finely chopped pecans right before serving — they add that fresh, festive sparkle. Sometimes, I toss in a few fresh mint leaves or a light sprinkle of cracked black pepper for an extra flavor layer.
Side Dishes
This salad pairs beautifully with roasted turkey or glazed ham, adding a refreshing counterpoint. I’ve even served it alongside warm butternut squash soup or creamy mashed potatoes to bring balance to hearty holiday meals.
Creative Ways to Present
For a festive touch, I sometimes serve this salad layered in clear glass jars or mini trifle bowls, showcasing all the colorful ingredients. It’s a fun way to impress guests and make salad feel like a real star at your holiday buffet.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components separately when possible — keep the spinach and fruit in an airtight container and the dressing in a small jar. Then, toss together just before serving next time. This keeps the leaves from getting soggy and the flavors fresh.
Freezing
This salad doesn’t freeze well due to the fresh spinach and juicy fruit. I recommend making it fresh or at least assembling right before serving to ensure the best texture and flavor.
Reheating
Since this salad is best served fresh and chilled, there’s no reheating needed. If leftovers have been refrigerated separately, just give the dressing a quick shake before drizzling and toss well.
Frequently Asked Questions:
Yes! Prepare all the components separately and keep them refrigerated. Assemble just before serving to keep the spinach fresh and crisp.
You can use feta cheese for a similar tangy flavor or choose vegan cheese options if you want to keep it dairy-free. Avocado is also a great creamy alternative.
Keep the dressing and salad ingredients separately in airtight containers and combine only when ready to serve. Dry the spinach thoroughly before storing.
Absolutely! Walnuts or almonds work well and provide a similar nutty crunch. Just toast them lightly to bring out their flavors.
Final Thoughts
This Christmas Spinach Pecan Salad Recipe has become a must on my holiday table, partly because of how easy it is and partly because it truly feels like a celebration in a bowl. I hope you enjoy making it and sharing it as much as I do—it’s those special little recipes that make the season even brighter.
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Christmas Spinach Pecan Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and festive Christmas Salad featuring fresh baby spinach, toasted pecans, dried cranberries, juicy mandarin oranges, tangy goat cheese, and pomegranate arils, all tossed in a zesty lime Dijon honey dressing. Perfect for holiday gatherings or a light, refreshing salad anytime.
Ingredients
Salad Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 large lime juice, freshly squeezed
Salad Ingredients
- 6 oz baby spinach
- 1 cup pecan halves, toasted (some finely chopped)
- ½ cup dried cranberries
- 3 mandarin oranges, peeled and segmented
- ⅓ cup goat cheese, crumbled
- ⅓ cup pomegranate arils or more
Instructions
- Make the 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 mixture is fully emulsified. Adjust the lime juice to taste for desired tanginess.
- Prepare the salad base: Arrange the baby spinach evenly into individual salad bowls or a large serving bowl if preferred.
- Add salad ingredients: Top the spinach with dried cranberries, mandarin orange segments, and crumbled goat cheese.
- Toss or arrange: If using a large serving bowl, add the dressing and toss the salad gently to combine. If serving in individual bowls, drizzle the dressing over each salad.
- Garnish and serve: Sprinkle the toasted pecan halves—reserving some finely chopped pecans for garnish—and the pomegranate arils over the top of the salad just before serving for added texture and color.
Notes
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- Adjust the sweetness of the dressing by adding more or less honey according to your taste preferences.
- For a creamier dressing, you can add a small spoonful of Greek yogurt or mayonnaise, though this is not traditional.
- Use fresh pomegranate arils for best flavor and presentation, but frozen ones can be used if fresh are unavailable.
- This salad can be prepared ahead of time by making the dressing and chopping ingredients separately; combine when ready to serve to maintain freshness and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
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