The Perfect Christmas Salad for Your Holiday Table
This Christmas salad adds a refreshing, tangy twist to your holiday spread, with citrus, goat cheese, and crunchy walnuts in every bite!
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The kitchen is always a bit of a sanctuary for me, especially during the holidays. I think back to my childhood, to the holiday dinners we shared in the small, cozy kitchens of our family homes, the smells that filled the air, the chatter of family and friends, and the traditions that wrapped everything together.
When it comes to holiday cooking, there’s this kind of magical anticipation that builds in the days leading up to the big meals. It’s like being a part of a tradition, continuing something that’s been passed down, but also adding your own little touch.
One quiet weekday before Christmas, I was walking through the produce aisle, doing what recipe developers do best: scanning ingredients and imagining combinations.
The citrus bins were bursting with vibrancy, the grapes were perfectly plump, and the winter greens were especially fresh. I couldn’t resist the idea of creating something that would fit perfectly into a holiday meal. A salad that balances the richness of the season with a refreshing brightness.
Over the years, I’ve learned that fresh, in-season produce is always the best choice. Winter citrus, like navel oranges, is a gift of the season, and paired with arugula, it strikes the perfect balance between boldness and lightness. The citrus and arugula cut through the richness of Christmas dinner, offering a zesty contrast that complements the heavier dishes.
Since then, this Christmas salad has become a staple on our holiday table. It sits proudly among other favorites like my berry salad with red onions, arugula, nuts, and pomegranate arils or the creamy goat cheese salad, both offering their own festive flair.
For those times when you crave something more substantial, the bagel smoked salmon salad is a delicious, satisfying choice. It’s the perfect way to celebrate the season, one leafy green at a time.
Ingredients
- Baby Arugula – I use baby arugula for its peppery bite, which creates a refreshing contrast against the sweetness of the fruit and the richness of the goat cheese. If arugula isn’t available, baby spinach can be used as a substitute, though it won’t provide the same sharpness.
- Navel Oranges – Navel oranges are my go-to for this recipe because they bring a juicy sweetness and acidity that balances the richness of the salad. If oranges aren’t in season, blood oranges or grapefruits can work, though their flavor is more bitter.
- Goat Cheese – I prefer this for its smooth texture and ability to stand up to the boldness of the arugula. If goat cheese isn’t available, feta works as a substitute, though it’s less creamy and more crumbly.
- Toasted Walnuts – I use toasted walnuts for their earthy flavor, they provide a satisfying contrast to the soft fruits and cheese. If walnuts are not on hand, pecans are a great alternative, though they are slightly sweeter and softer. For nut allergies, sunflower seeds or pumpkin seeds (pepitas) are excellent alternatives. They offer a similar crunch and texture without the risk of allergens, and toasting them will enhance their flavor.
- Red Grapes – I prefer them for their natural sweetness, which balances the bitterness of the arugula. If red grapes aren’t available, green grapes or even sliced strawberries can be used
- Dried Cranberries – I use dried cranberries for their tartness and chewiness. This contrasts nicely with the other ingredients and adds a festive pop of color. If cranberries aren’t available, dried cherries or raisins can substitute.
See the recipe card for full list and exact quantities.
How to Make Christmas Salad Recipe
If you’re looking for a holiday salad that brings a burst of brightness to your Christmas table, this one is sure to impress. With a perfect balance of tangy citrus, creamy goat cheese, and crunchy walnuts, this festive salad is as refreshing as it is flavorful. It’s simple to prepare, yet offers a beautiful contrast to heavier holiday dishes. Here’s make this recipe:
Prepare the Vinaigrette
Whisk together the olive oil, vinegar, honey, and mustard in a small bowl. You should see the dressing emulsifying, with the ingredients coming together smoothly. The texture will be slightly thickened, but still pourable. Season with salt and pepper to taste. If the dressing feels too tangy, add a little more honey. If it’s too thick, thin it with a splash of water or vinegar.
Assemble the Salad
In a large bowl, combine the arugula, grapes, orange segments, toasted walnuts, crumbled goat cheese, dried cranberries, and thinly sliced red onion. Be gentle with the tossing to prevent bruising the fruit or breaking up the goat cheese too much.
Dress the Salad
Drizzle the vinaigrette evenly over the salad. As you pour, the dressing will coat each ingredient, giving a glossy sheen. Toss gently to combine, making sure each piece is lightly dressed. Avoid soaking the salad in dressing instead, coat it lightly. If it feels dry, add a little more vinaigrette.
Final Adjustments and Serving
After tossing, taste and adjust the seasoning. If the salad needs more brightness, add a pinch more salt or a squeeze of citrus. If it feels too tangy, balance with more honey. The texture should remain fresh and crisp, with the fruits offering juicy bursts against the creamy goat cheese and crunchy walnuts.
Storage
Once you had your fill of your Christmas salad, if you have leftovers just store the salad in an airtight container in the fridge, but keep the vinaigrette separate. The salad will stay fresh for about 1-2 days if refrigerated, though the texture of the greens may soften over time.
For long-term storage, I don’t recommended freezing this salad. The fruits and arugula, don’t hold up well to freezing. If you want to prepare it ahead of time, you can prep the components separately. Store the arugula, fruit, walnuts, goat cheese, and cranberries in separate containers in the fridge. When ready to serve, simply toss with the vinaigrette.
Top Tips
Toast the Walnuts – toasting the walnuts is key to unlocking their full flavor. The process enhances their natural oils, bringing out a richer, nuttier taste. Be sure to keep an eye on them as they toast; they burn quickly. You’ll know they’re done when they turn golden and become aromatic
Adjust Sweetness to Taste– the vinaigrette can be adjusted to your liking. If the salad feels too tangy, add a little more honey to balance it out. On the flip side, if it’s too sweet, a touch more vinegar can bring the acidity back into balance. Taste as you go to get the perfect mix
Dress Just Before Serving – for the best texture, always dress the salad right before serving. Arugula wilts quickly once it’s dressed! If prepping ahead, store the vinaigrette separately and add it just before serving to keep everything fresh
Recipe
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Elegant Christmas Salad Recipe
A refreshing Christmas salad with citrus, goat cheese, and crunchy walnuts, perfect for holiday meals
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Ingredients
- 6 oz baby arugula
- 1 cup red grapes halved
- 2 navel oranges segmented
- ½ cup toasted walnuts chopped
- 4 oz goat cheese crumbled
- ¼ cup dried cranberries
- ¼ red onion thinly sliced
Instructions
Prepare the Vinaigrette
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In a small bowl, whisk together the olive oil, white wine vinegar, honey, and Dijon mustard until the mixture emulsifies and thickens slightly. Add salt and pepper to taste. The dressing should have a balanced tanginess, a hint of sweetness, and a mild mustard kick.
Assemble the Salad
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In a large mixing bowl, combine the baby arugula, halved red grapes, segmented navel oranges, chopped toasted walnuts, crumbled goat cheese, dried cranberries, and thinly sliced red onion. Gently toss the ingredients to distribute the vibrant colors and textures evenly.
Dress the Salad
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Drizzle the prepared vinaigrette over the salad, making sure to coat each ingredient lightly. Toss again to ensure everything is evenly dressed. The salad should not be soaked in the vinaigrette, but lightly coated for a fresh, crisp bite.
Final Adjustments and Serving
Nutrition
Calories: 189kcalCarbohydrates: 19gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 9mgSodium: 88mgPotassium: 249mgFiber: 2gSugar: 15gVitamin A: 1001IUVitamin C: 33mgCalcium: 97mgIron: 1mg
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