Kate’s Best Holiday Salad Recipe with Pomegranate

My favorite holiday salad recipe is full of crisp greens, juicy orange, and pomegranate seeds, with plenty of tangy pickled shallots tucked in. Toss it all with a white balsamic dressing and you’ve got a gorgeous bowl to pass around with the turkey and stuffing.

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I love the mashed potatoes and gravy as much as anyone, but give me something fresh and crunchy on the holiday table too. At this time of year, fresh fruit and crisp greens are a welcome bite between all those rich side dishes. Sweet orange and tart pomegranate arils bring plenty of bright flavor to the bowl.

The pickled shallots are my favorite part. You pour hot vinegar over the thin slices, let them cool, then use that same liquid to make the dressing. Add Dijon mustard, olive oil, and the juice from your orange, and you’ve got a citrus vinaigrette that carries those tangy flavors through every bite.

Serve it with your Thanksgiving favorites or add it to your Christmas dinner menu; the red pomegranate seeds do most of the decorating for you. A festive salad with very little last-minute holiday cooking? I’m all for it.

Here’s Why You’ll Love This Holiday Salad

• Makes a generous bowl for 8–10 people.
• Brings fresh flavors and crunchy texture to a holiday meal full of creamy casseroles.
• Uses the shallot pickling liquid for the homemade dressing too.
• Fits your holiday menu without taking up oven space, and lets you prepare the greens and shallots the day before.
• Contains no dairy or nuts, with plenty of flavor from the fruit and dressing.

Grab These Ingredients:

• Shallots: Thinly sliced shallots turn sweet and tangy in the pickling liquid; find them near the garlic in the produce section, or substitute thinly sliced red onion.
• White balsamic vinegar: Gives the shallots and dressing a mellow tang; look beside the other vinegars, or use white wine vinegar for a slightly sharper flavor.
• Kosher salt and freshly ground black pepper: I use Morton kosher salt and freshly ground black pepper to season the shallots and dressing; fine table salt works in a pinch, but use less because it measures differently.
• Sugar: A little granulated sugar softens the vinegar’s sharpness, and honey works as a pantry swap.
• Dijon mustard: Adds savory flavor and helps bring the dressing together; find it in the condiment aisle, or substitute whole-grain mustard.
• Olive oil: I like California Ranch Extra Virgin Olive Oil for its fresh flavor in the dressing.
• Orange: Fresh orange gives you juicy pieces for the salad and juice for the dressing; choose a firm, heavy orange from the produce section.
• Mixed greens: My favorite mix is Power Greens or combine baby spinach and chopped romaine.
• Pomegranate seeds: Look for fresh pomegranate in the produce section in the fall or forget peeling them and go with ready-to-use arils (seeds). If you can’t find them substitute dried cranberries for a sweeter, chewier bite.

How to Make This Holiday Salad

step one

Place sliced shallots in a medium heatproof bowl. Combine vinegar, salt, and sugar in a small saucepan and bring to a boil, stirring until sugar is dissolved. Pour boiling liquid over shallots and let sit at room temperature until cool.

step two

Drain shallots into a strainer set over a medium bowl; set shallots aside.

step three

Add mustard and a little black pepper to the pickling liquid and stir to combine. While whisking, slowly add olive oil until dressing is emulsified.

step four

Cut orange into segments. by removing the peel by following the curve of the orange with a pairing knife. Then slicing between the membranes to release the orange segments. Squeeze the juice from the membranes over the bowl of dressing and stir to combine. Slice each segment in half, or thirds if really large.

step five

Combine greens, pomegranates, orange segments and pickled shallots in a large salad bowl. Drizzle about 1/3 of the dressing over the top and toss to combine. Add more dressing and salt and pepper as needed.

Tips for the Best Holiday Salad

• Get those greens dry. Even a little water can thin out the dressing, so give washed greens a good spin or gently blot them with a clean kitchen towel; dry leaves help the dressing cling and give you better texture.
• Let everything cool. Warm pickling liquid will wilt the leaves; wait until the shallots have cooled before making the dressing.
• Give yourself some room. A pound of mixed greens takes up a lot of space! Toss in a large bowl, then transfer to a platter if you’d like, bringing some of the orange and pomegranate seeds to the top.
• Wait until dinner is ready. Dress the salad just before it goes to the table. For a buffet, toss a smaller batch and keep the rest of the ingredients chilled and separate.

What to Serve Alongside

Roast turkey, stuffing, and mashed potatoes are a pretty good place to start. I love a juicy, tangy salad to contrast, and there’s room for sweet potatoes too.

It’s also lovely with baked ham, roast pork, or beef tenderloin as the main course on Christmas Eve. Add Brussels sprouts and your favorite potatoes, and you’ve got a holiday meal with plenty of crisp textures alongside the richer dishes.

Have everything else ready before you dress the greens; my guide to reheating Thanksgiving sides can help with the warm dishes.

This salad goes great with Italian food too. Some of my favorites are veggie baked ziti, white cheese pizza, or shrimp with tomato sauce.

Make Ahead and Storage

Prepping the parts separately is a great way to get a head start without losing the crisp greens.

The pickled shallots, dressing, pomegranate seeds, and orange segments can be prepped and kept in separate container for up to 2 days. Then toss with the greens right before serving.

Refrigerate any leftover dressed salad promptly in an airtight container and eat it the next day for the best texture. The best way to avoid soggy leftovers is to dress only what you plan to serve and keep any extra greens and dressing separate. Skip the freezer for this one.

Holiday Salad Questions

Can I make the whole salad ahead?

You can prepare the parts ahead, but save the tossing for right before dinner.

Which greens should I use?

Spring mix is a good starting point, but my favorite is a salad mix called “power greens“. You can also use baby spinach, romaine lettuce, or any tender lettuces you enjoy. A little peppery arugula is lovely with the orange’s sweet flavor.

Does all the pickling liquid go into the dressing?

Yes! Whisk the mustard and olive oil into the reserved liquid, then squeeze the membranes of the orange into the bowl for an extra kick of citrus. Start with about one-third of the finished dressing on the greens and taste before adding more.

Can I use bottled orange juice?

You need the orange segments for the salad as well as the juice for the dressing, so pick up a whole orange for this recipe.