Holiday Salad: 7 Irresistible Recipes for Festive Feasts

Fresh and beautiful, this Christmas Salad impresses with tender greens, mandarins, pomegranate, feta, and nuts. Perfect with any holiday main.

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Prepare Shallot. Peel and thinly slice one small shallot. Place in a shallow bowl and cover the slices with cold water. Let soak for 10 minutes and then drain.
Prepare Champagne Vinaigrette. Combine ⅓ cup champagne vinegar, ¼ cup extra virgin olive oil, 1 tablespoon honey, 1 tablespoon Dijon Mustard, ½ teaspoon kosher salt, ½ teaspoon garlic powder, and ¼ teaspoon black pepper in a small jar. Whisk or shake to combine.
Toast Nuts (If not Using Candied Nuts). Place untoasted whole nuts in dry skillet and toast over medium-low heat for 2-4 minutes, tossing regularly. Remove from skillet and let cool and then chop into bite-sized pieces.
Assemble Salad. Toss baby spinach or mixed greens with ¼ cup of the prepared dressing in a large serving bowl or platter. Top with drained mandarin oranges, prepared shallot slices, pomegranate arils, nuts, and crumbled feta cheese. Serve immediately with the remaining dressing on the side.