Easy Christmas Wreath Salad with Pomegranate and Candied Pecans
This stunning Christmas wreath salad is as festive as it is delicious! Crisp mixed greens, green apples, pomegranate seeds, feta, and crunchy candied pecans are arranged in a beautiful wreath shape with a bowl of champagne vinaigrette in the center for the perfect holiday centerpiece. It’s an easy, elegant dish that will wow your guests and add a touch of holiday magic to your table!
Want another show-stopping holiday salad?? Try this impressive 7-layer Christmas salad, and this Christmas pasta salad, and this festive fruit salad, plus 12 more easy, festive Christmas salad recipes!
Recipe Ingredients: Christmas Wreath Salad
For the dressing
For the salad
Ingredient Notes & Substitutions
Champagne or rose vinegar: If you have never used these two vinegars to make a vinaigrette, try them!! They both have a light, crisp, and slightly fruity flavor that are less sharp than white wine vinegar and less sweet than balsamic. Both pair perfectly with the fruit and cheese in this salad.
Mixed greens: A package of pre-washed mixed greens works perfectly in this recipe, and is super convenient and time-saving! You can also use spinach, but I personally prefer the colors and textures of the mixed greens.
Apples: Tart apples balance out the other sweeter flavors in this salad, but pears are also delicious! Look for pears that are firm, and slightly crisp.
Pomegranate seeds: If you can’t find these, dried cranberries work well as a substitute.
Feta cheese: If you think your guests will be opposed to feta, you can try blue cheese or shaved Parmesan cheese.
Yummy additions: Mandarin oranges or fresh orange segments add a nice pop and more gorgeous color! Crisp red radishes are also great for color and crunch.
How to Make a Christmas Wreath Salad: Step by Step
These are simple, visual instructions. The full recipe can be found in the recipe card below!
Casey’s Tips
- Platter size: The platter I used was a little over 12 inches in diameter, which was perfect for 5 ounces of mixed greens. It serves about 6-8 smaller, salad-size portions. If you have a bigger crowd, use a larger platter like this one and double the recipe.
- Measure with your heart: This is very much a measure with your heart-type recipe. Add more or less of whatever you like! As mentioned, it will also depend on the size of your platter.
- Storage: This salad is best eaten right away so the apples stay pretty and crisp. However, leftovers will stay fresh for a day or two stored in an airtight container in the refrigerator. Just remember to squeeze a little lemon juice over the apples so they don’t brown.
How to serve
Holiday dinner side: I love this fresh, crisp salad to balance out some of the heavier holiday side dishes! It’s great alongside roasted turkey and glazed ham.
Potluck or buffet: Want to be the STAR of your next potluck or holiday party?? Show up with this gorgeous red and green themed salad and impress them all! Don’t worry, they won’t know it only took about 10 minutes to make!
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Thank you! ~ Casey
Easy Christmas Wreath Salad with Pomegranate and Candied Pecans
Ingredients
For the dressing
- 1/2 cup champagne or rose vinegar
- 1/4 cup olive oil or avocado oil
- 2 tbsp. maple syrup
- 1 tsp. Dijon mustard
- 1/4 tsp. sea salt or kosher salt more to taste
- pinch of freshly ground black pepper
For the wreath salad
- 5 oz. mixed greens Roughly 5-6 cups, lightly packed — the amount will also depend on the side of your serving plate. My platter was a little over 12 inches in diameter.
- 4 oz. pomegranate seeds about 1/2 a cup
- 2 green apples (granny smith), sliced If you are making this salad ahead of time, squeeze a bit of lemon juice over the top of the apples.
- 1/2 cup feta cheese
- 1/3 cup candied pecans
Instructions
- Make the dressing: Whisk together all the dressing ingredients in a small bowl. I used a small white ceramic bowl — this will be the center of your wreath. Place the bowl in the center of a serving platter. My platter was a little over 12 inches in diameter.
- Add greens: Spread your mixed greens evenly onto the platter, around the dressing bowl.
- Finish: Carefully layer on your other ingredients: apples, pomegranate seeds, candied pecans, and feta cheese.
Notes
Casey’s Tips
- Platter size: The platter I used was a little over 12 inches in diameter, which was perfect for 5 ounces of mixed greens. It serves about 6-8 smaller, salad-size portions. If you have a bigger crowd, use a larger platter like this one and double the recipe.
- Measure with your heart: This is very much a measure with your heart-type recipe. Add more or less of whatever you like! As mentioned, it will also depend on the size of your platter.
- Storage: This salad is best eaten right away so the apples stay pretty and crisp. However, leftovers will stay fresh for a day or two stored in an airtight container in the refrigerator. Just remember to squeeze a little lemon juice over the apples so they don’t brown.
Super impressive, but it will probably be your EASIEST holiday side dish! I know you will love it! XO ~ Casey