Description
This festive Christmas Salad is a vibrant blend of peppery arugula, juicy pomegranate seeds, tangy goat cheese, and toasted walnuts, all drizzled with a balsamic vinaigrette. It’s quick to make, stunning on the table, and full of flavor and texture—perfect for your holiday spread.
Ingredients
2 cups arugula
1/2 cup pomegranate seeds
1/3 cup goat cheese, crumbled
1/3 cup walnuts, toasted
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon maple syrup or honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. In a dry skillet over medium heat, toast the walnuts for 3–5 minutes, stirring occasionally until fragrant. Set aside to cool.
2. Cut the pomegranate in half and tap the back with a spoon to release the seeds into a bowl. Discard the white pith.
3. In a small jar or bowl, mix olive oil, balsamic vinegar, maple syrup or honey, Dijon mustard, salt, and pepper. Shake or whisk until emulsified.
4. Place arugula in a large salad bowl. Add the pomegranate seeds, crumbled goat cheese, and cooled toasted walnuts.
5. Drizzle the dressing over the salad.
6. Toss gently to coat all ingredients and serve immediately.
Notes
For a vegan version, use a plant-based soft cheese and maple syrup instead of honey.
Toasting the walnuts brings out deeper nutty flavor—don’t skip it.
Keep salad components separate if making ahead and combine just before serving for best freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook, Lightly Toasted
- Cuisine: Holiday, American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Christmas salad, holiday salad, pomegranate goat cheese salad