Name: Irresistible Holiday Winter Salad in Just 30 Minutes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 4 cups mixed greens (arugula, baby spinach, frisée); ½ cup pomegranate seeds; 1 medium pear, thinly sliced; ½ cup toasted walnuts or pecans; ½ cup Brussels sprouts, halved and roasted; ⅓ cup crumbled goat cheese or feta; ¼ cup dried cranberries; ½ cup mandarin orange segments (fresh or canned); 3 tbsp olive oil; 2 tbsp fresh orange juice; 1 tbsp apple cider vinegar; 1 tbsp honey or maple syrup; 1 tsp Dijon mustard; Salt & pepper to taste

Jump to Recipe

Every holiday season, my kitchen transforms into a winter wonderland of flavors, and this Holiday Winter Salad has become the showstopper at our festive table. It all started when I desperately needed something bright and fresh to balance out all the rich holiday dishes—enter this magical mix of peppery greens, sweet pears, crunchy nuts, and those gorgeous ruby-red pomegranate seeds that look like edible ornaments.

What makes this salad truly special is how the warm roasted Brussels sprouts mingle with cool, crisp pears and creamy goat cheese. That first time I served it, my cousin—who usually skips greens—went back for thirds! The citrus vinaigrette is my secret weapon—just tangy enough to cut through all the holiday richness, with a hint of honey that makes even the kids ask for more.

Now it’s not Christmas without this salad on our buffet. The colors alone—emerald greens, deep reds, golden pears—make the whole table look more festive. And that satisfying crunch from the toasted nuts? Pure holiday magic in every bite.

Why You’ll Love This Holiday Winter Salad

Trust me, this isn’t your average side salad—it’s the holiday superstar you never knew you needed. Here’s why it’s become my go-to for every festive gathering:

Effortless elegance: Looks fancy but comes together in under 30 minutes (roasting time included!)
Color explosion: Those jewel-toned pomegranate seeds against the greens? Instant holiday cheer on a plate.
Perfect flavor balance: Sweet pears, tangy goat cheese, and toasty nuts play off each other beautifully.
Crowd-pleaser magic: Even veggie-skeptics go crazy for those crispy roasted Brussels sprouts.
Make-ahead friendly: Prep components ahead—just assemble right before serving for maximum freshness.

The best part? That citrus vinaigrette ties everything together with its bright, zippy flavor that cuts through all the heavy holiday dishes. One bite and you’ll understand why this salad disappears faster than the cookies at our house!

Ingredients for Holiday Winter Salad

Okay, let’s gather our festive ingredients! This is where the magic starts – each component brings something special to the holiday table. I’ve learned through many Christmases that quality matters here, so don’t skimp on that fresh goat cheese or real maple syrup!

For the Salad

4 cups mixed greens – My favorite combo is peppery arugula with baby spinach and frisée for texture
½ cup pomegranate seeds – Those ruby jewels make it look like Christmas!
1 medium pear, thinly sliced – I use Bosc or Anjou (peel if the skin’s tough)
½ cup walnuts or pecans, toasted – Trust me, toasting is non-negotiable for maximum flavor
½ cup Brussels sprouts, halved and roasted until edges are crispy
⅓ cup crumbled goat cheese – The creamy tang balances everything perfectly
¼ cup dried cranberries – Little bursts of chewy sweetness
½ cup mandarin orange segments – Fresh is great but canned works in a pinch (drain well!)

For the Citrus Vinaigrette

3 tbsp olive oil – The good stuff, please!
2 tbsp fresh orange juice – Squeeze it right before making the dressing
1 tbsp apple cider vinegar – For that perfect tang
1 tbsp honey or maple syrup – Maple gives it a lovely wintery depth
1 tsp Dijon mustard – My secret for perfect emulsion
Salt & pepper to taste – Start with ¼ tsp salt, then adjust

The dressing couldn’t be easier – just toss everything in a mason jar and shake like you’re ringing jingle bells! The mustard helps it stay beautifully blended. Taste as you go – sometimes I add an extra squeeze of orange if the pears are super sweet.

How to Make Holiday Winter Salad

Alright, let’s make some holiday magic happen! This salad comes together in three simple steps, but each one makes a big difference in the final flavor. I’ve made this enough times to know – rushing through any step means missing out on that perfect balance of textures and tastes.

Step 1: Roast Brussels Sprouts and Toast Nuts

First, heat your oven to 400°F (200°C). Toss those halved Brussels sprouts with a drizzle of olive oil, salt, and pepper – don’t be shy with the seasoning! Spread them cut-side down on a baking sheet. Roast for about 15 minutes until they’re golden brown and crispy on the edges. Oh, that smell! It’s like winter comfort in your kitchen.

While those are roasting, toast your nuts in a dry skillet over medium heat. Watch them like a hawk – they go from perfectly toasty to burnt in seconds! Just 3-5 minutes, shaking the pan often, until they’re fragrant. Transfer them immediately to a plate to cool.

Step 2: Prepare the Citrus Vinaigrette

Grab a mason jar or small bowl for this easy dressing. Combine the olive oil, fresh orange juice, vinegar, honey, mustard, salt, and pepper. Now shake or whisk like you’re mixing up holiday cheer! The mustard helps everything emulsify beautifully. Taste it – you might want more honey if your oranges are tart, or another pinch of salt to balance the sweetness.

Step 3: Assemble the Holiday Winter Salad

Here’s where the festive fun begins! Start with your mixed greens as the base on a large platter or in a bowl. Artfully arrange the roasted Brussels sprouts, pear slices, mandarin segments, and toasted nuts. Sprinkle those gorgeous pomegranate seeds and cranberries over top like edible confetti. Finally, crumble that tangy goat cheese over everything.

Important: Only drizzle the dressing right before serving! This keeps everything crisp and prevents sad, soggy greens. I like to serve the extra dressing on the side too – some folks (like me!) always want more.

Tips for the Perfect Holiday Winter Salad

After making this salad for countless holiday gatherings, I’ve picked up some tricks that take it from good to “can I get the recipe?” amazing. Here are my must-know tips:

Toast nuts ahead: I always do this the night before – cooled, toasted nuts develop even deeper flavor. Store them in an airtight container until you’re ready to assemble.
Pear timing is everything: Slice those pears right before serving to prevent browning. If you must prep early, toss them with a little lemon juice or orange juice to keep them fresh-looking.
Roast sprouts extra crispy: Don’t pull them out too early! Those caramelized edges add incredible texture. Let them cool slightly before adding to the salad so they don’t wilt the greens.
Dress with restraint: Start with half the dressing, toss gently, then add more as needed. You can always add more, but you can’t take it back!

One last pro tip? Double the pomegranate seeds – they’re the first thing to disappear, and those ruby-red pops make the whole dish look like holiday magic!

Ingredient Substitutions and Variations

This salad is wonderfully adaptable to what you’ve got on hand! Swap goat cheese for creamy feta or tangy blue cheese if that’s your jam. Not a walnut person? Toasted almonds or pecans work beautifully. For vegan versions, use maple syrup instead of honey and sub the goat cheese with avocado or vegan feta. Want more crunch? Try adding roasted butternut squash instead of Brussels sprouts. The beauty of this holiday salad is how easily it bends to your taste!

Serving and Storing Holiday Winter Salad

Here’s the truth – this salad shines brightest when served fresh! The moment you drizzle that citrus vinaigrette over the crisp greens and roasted Brussels sprouts, the clock starts ticking. I always assemble everything right before guests arrive – those pears stay perfectly crisp, the nuts keep their crunch, and the goat cheese stays beautifully crumbled.

If you absolutely must store leftovers (though honestly, there’s rarely any!), here’s my method: Keep the undressed greens and roasted veggies in one container, the nuts and cheese in another, and the dressing separate. Everything goes in the fridge except the nuts – those stay at room temperature to maintain their crunch. The whole shebang will keep for about a day, but the pears will start to soften and lose their magic.

Pro tip from many holiday disasters: Never dress the whole salad if you’re not serving it immediately! That vinaigrette turns the greens into a sad, wilted mess faster than you can say “Christmas dinner.” I learned this the hard way when I prepped everything too early for a party – now I just set out all the components buffet-style and let guests assemble their own perfect bites.

Holiday Winter Salad FAQs

Over the years, I’ve gotten so many questions about this festive salad – here are the answers to everything you might wonder before making it!

Can I prep any components ahead of time?
Absolutely! Roast those Brussels sprouts up to 2 days in advance (just reheat slightly before serving). Toast the nuts up to 3 days ahead – they actually get more flavorful! The citrus vinaigrette keeps beautifully in the fridge for a week. Just shake well before using. The only thing I prep last-minute? Those delicate pear slices!

What other fruits work besides pears?
Oh, get creative! Thin apple slices (Honeycrisp are fabulous), persimmons when they’re in season, or even roasted figs make amazing swaps. For the citrus element, blood oranges add gorgeous color, or try grapefruit segments if you love extra tang. The key is balancing sweet with tart – just like our holiday moods!

Help! How do I keep my pears from turning brown?
Been there! If you must slice them early, toss with a tablespoon of lemon juice or orange juice – the acid slows browning. But honestly? I just slice them right before assembling. Keep them in the fridge whole until the last minute, then use a mandoline for paper-thin slices that stay pristine.

Can I use bottled orange juice for the vinaigrette?
I won’t lie – fresh makes a difference! But in a holiday pinch, use the best-quality bottled orange juice you can find. Just skip the “from concentrate” stuff – it’s too sweet and lacks that bright citrus punch. Pro tip: Add a tiny bit of orange zest to boost the flavor if using bottled.

What if I can’t find pomegranate seeds?
No stress! Dried cherries or fresh raspberries make lovely red alternatives. Or go for gold – diced roasted beets add earthiness and that same festive pop of color. Though I’ll admit, cracking open a fresh pomegranate and getting those jewel-like seeds is half the holiday fun for me!

Nutritional Information

Now, I’m no nutritionist, but I do believe in knowing what’s going into our holiday feasts! Here’s the scoop on this festive salad – it’s packed with good-for-you ingredients that make you feel a little better about going back for seconds (or thirds).

Per generous serving, you’re looking at about 220 calories, with 15g of healthy fats from those glorious nuts and olive oil. You’ll get 4g of fiber from all the greens and pears – not bad for a holiday dish! The goat cheese adds 5g of protein, and those pomegranate seeds? Pure antioxidant magic.

Important note: These numbers can vary based on your specific ingredients and brands. Did you go heavy on the goat cheese? (I always do!) Use maple syrup instead of honey? Every little tweak changes the final count. Consider this your friendly neighborhood estimate rather than lab-certified data!

The real beauty? This salad delivers flavor AND nutrition – something we all need during the indulgent holiday season. Now pass me another helping!

Irresistible Holiday Winter Salad in Just 30 Minutes