Colorful Christmas Salad with Goat Cheese and Oranges tastes bright, creamy, and crunchy, with sweet citrus, tangy vinaigrette, and buttery nuts. It suits holiday hosts and salad lovers who want a showy side in about 20 minutes start to finish. I make it every December because my aunt texts me the date she expects her bowl.
Colorful Christmas Salad with Goat Cheese and Oranges
You get a burst of winter citrus, cool greens, and creamy goat cheese in every bite. The pomegranate pop and toasted nuts add texture that keeps the salad interesting all the way to the last forkful. It looks festive on the table and pairs with almost any main.
The ingredients are simple, and most come from the produce aisle or pantry. You whisk a quick vinaigrette, slice fruit, and toss. Low effort, big payoff, zero stress.
“This salad tastes like holiday lights in a bowl. Bright citrus, just enough tang, and the creamiest goat cheese. My guests asked for seconds before the roast even hit the table.”
Ingredients You Need
- Mixed greens, about 8 cups packed. I like half baby arugula and half spring mix for peppery bite.
- Oranges, 3 large. Navel or Cara Cara give sweet, juicy segments. Blood oranges look stunning.
- Pomegranate arils, 1 cup. Buy a cup from the refrigerated section to skip seeding.
- Goat cheese, 5 ounces. A log crumbles creamiest. Pre-crumbled works in a pinch.
- Red onion, very thinly sliced, 1 small. Soak in cold water 10 minutes for milder bite.
- Candied pecans or toasted walnuts, 3 to 4 ounces. Store-bought candied nuts save time.
- Avocado, 1 large, cubed. Optional but tasty.
- Fresh mint or parsley, a small handful, chopped.
- Extra virgin olive oil, 6 tablespoons. I like California Olive Ranch or Kirkland Signature.
- Champagne vinegar or white balsamic, 2 tablespoons. Rice vinegar works if needed.
- Dijon mustard, 1 teaspoon. Maille or Grey Poupon both work great.
- Honey or maple syrup, 1 to 2 teaspoons. Adjust to taste.
- Fresh orange zest, 1 teaspoon, plus 1 tablespoon orange juice from your oranges.
- Sea salt and black pepper.
Equipment:
- Large salad bowl and tongs
- Small jar with lid for shaking dressing
- Chef’s knife, cutting board, and citrus zester
- Small skillet for toasting nuts
- Salad spinner if you wash greens
Quick Tips & substitutions
This salad rewards little tricks that make the colors and flavors pop.
- Segment oranges over a bowl to catch juice, then use that juice in the dressing.
- Taste the vinaigrette before you toss. Add a pinch of salt or a drizzle of honey until it sings.
- Swap greens as needed. Use kale that you massage with a teaspoon of olive oil for a heartier bowl.
- Add crunch fast with store-bought candied nuts or roasted salted pistachios.
- Use feta if you prefer a firmer cheese, or whipped goat cheese if you want extra creamy bites.
- Skip pomegranate if you can’t find it. Dried cranberries or chopped dried cherries step in.
- For a no-slice shortcut, use canned mandarin segments packed in juice, drained well.
- Mild the onion by soaking slices in cold water for 10 minutes, then pat dry.
- Shake dressing in a jar so it emulsifies and coats greens evenly.
How to Make Colorful Christmas Salad with Goat Cheese
- Prep: 15 minutes
- Cook: 5 minutes for toasting nuts
- Total: 20 minutes
- Toast the nuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then move them to a plate to cool.
- Zest one orange, then peel and segment all oranges. Catch the juice in a bowl for the dressing.
- Make the dressing. In a jar, combine olive oil, champagne vinegar, Dijon, honey or maple, orange zest, 1 tablespoon orange juice, salt, and pepper. Shake until creamy.
- Rinse and spin the greens dry. Add them to a large salad bowl.
- Scatter in the orange segments, pomegranate arils, and drained onion slices. Add avocado if using.
- Crumble goat cheese over the top and add the cooled nuts.
- Pour about two thirds of the dressing around the bowl, not just in the middle. Toss gently until the greens look glossy.
- Taste and adjust with more dressing, salt, or pepper. Finish with chopped mint or parsley and serve right away.
Recipe Variations
Switch things up to match your crew and pantry.
- Gluten-free: The recipe already fits. Check nut labels if you buy candied ones.
- Vegan: Use a plant-based chèvre or omit cheese and add salted pistachios for richness. Sweeten the dressing with maple.
- Low carb: Use less orange and pomegranate, and sweeten the dressing with a low-carb liquid sweetener.
- Add-ins: Shaved fennel, thin slices of roasted beets, or cucumber ribbons. For spice, add a pinch of red pepper flakes. For protein, add sliced roasted chicken or seared salmon.
Ways to Serve Colorful Christmas Salad
Holiday menus love balance, and this bowl does that job.
- Pair with roasted turkey, glazed ham, or prime rib to cut through richness.
- Serve alongside cedar plank salmon or herb-crusted pork tenderloin.
- Plate it next to creamy soups like butternut squash or potato leek.
- Make it a lunch salad with sliced rotisserie chicken and warm crusty bread.
- Pour sparkling wine, cava, prosecco, or a citrusy IPA for a bright match.
Storage
Keep components separate for best texture. Store washed greens in a sealed container with a paper towel for up to 3 days. Hold dressing in a jar in the fridge for up to 1 week and shake before using. Segment oranges up to 2 days ahead and keep them covered, then crumble goat cheese and toss right before serving.
Colorful Christmas Salad with Goat Cheese and Oranges
Ingredients
Instructions
- Arrange the mixed salad greens on a serving platter or bowl.
- Distribute the orange segments, pomegranate seeds, and crumbled goat cheese evenly over the greens.
- Sprinkle the toasted pecans or walnuts on top.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to make the dressing.
- Drizzle the dressing over the salad just before serving.
- Toss gently if desired, and serve immediately.