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.

A white bowl holds a colorful salad with three main layers. The bottom layer is fresh green spinach leaves, vibrant and smooth. On top of the spinach, bright orange mandarin slices are spread evenly around the bowl. The top layer is mixed with dark red pomegranate seeds, deep brown pecan halves, small dark dried fruits, and small crumbles of white cheese scattered over the salad. The bowl is placed on a white marbled surface with some pecans and pomegranate seeds outside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Spinach Pecan Salad Recipe
Top Tip
How to Serve Christmas Spinach Pecan Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Spinach Pecan Salad Recipe

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.

This dish shows a close-up of a salad with several layers visible: the bottom layer is fresh green spinach leaves with a smooth texture; on top, there are bright orange tangerine segments that are shiny and juicy, scattered evenly; next, there are glossy red pomegranate seeds adding a gem-like brightness; along with dark reddish-brown pecan halves that have a textured surface; and small pieces of creamy white cheese sprinkled lightly across the salad, adding contrast. The salad has a slight glossy dressing that makes the ingredients look fresh and moist, all set against a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of fresh baby spinach leaves, toasted pecan halves and finely chopped pecans scattered beside them, dried cranberries in a small white ceramic bowl, peeled and segmented mandarin oranges arranged neatly, crumbled goat cheese in a separate small white bowl, bright pomegranate arils in another small white bowl, a small white bowl of extra virgin olive oil, a small white bowl of Dijon mustard, a small white bowl of honey, a whole lime cut in half showing juicy interior, and two whole uncracked brown eggs, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Christmas Spinach Salad - Serving Suggestion

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:

Can I make the Christmas Spinach Pecan Salad Recipe ahead of time?

Yes! Prepare all the components separately and keep them refrigerated. Assemble just before serving to keep the spinach fresh and crisp.

What can I substitute for goat cheese?

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.

How do I store leftovers without soggy spinach?

Keep the dressing and salad ingredients separately in airtight containers and combine only when ready to serve. Dry the spinach thoroughly before storing.

Can I use other nuts instead of pecans?

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.