Dessert

Christmas Salad with Arugula, Mandarin Oranges, Apple, Blue Cheese, Pomegranate Seeds, and Pecans Recipe

ByHarry Bern December 30, 2025December 30, 2025

Introduction

This Christmas Salad is a vibrant and refreshing dish perfect for holiday gatherings. With a mix of peppery arugula, sweet mandarins, crisp apples, tangy cheese, and crunchy pecans, it offers a delightful balance of flavors and textures.

A fresh salad is arranged on a white plate with a scalloped edge, placed on a white marbled surface. The base layer is leafy green arugula and spinach, scattered evenly. On top, bright orange mandarin slices and thin red apple slices are mixed in. Small chunks of blue cheese are spread across the salad, along with red pomegranate seeds and chopped pecans, adding color and texture. A silver fork rests on the right side of the plate, partially on the salad. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 oz Arugula
2 medium Mandarin oranges (peeled and separated into wedges; ~1 cup)
1 large Apple (sliced thinly)
1/2 cup Blue cheese (crumbled; or goat cheese or feta cheese)
1/3 cup Pomegranate seeds
1/4 cup Pecans (chopped or halved)
6 tbsp Olive oil
2 tbsp Apple cider vinegar (or white wine vinegar, white balsamic vinegar, or lemon juice)
1 1/2 tbsp Honey
1/8 tsp Sea salt (to taste)
1/8 tsp Black pepper (to taste)

Instructions

Step 1: In a large bowl or on a platter, arrange the arugula, mandarin oranges, apples, blue cheese, pomegranate seeds, and pecans evenly.
Step 2: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, sea salt, and black pepper until well combined.
Step 3: Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve immediately.

Tips & Variations

Substitute arugula with baby spinach or mixed greens for a milder taste.
Use different nuts like walnuts or almonds if pecans aren’t available.
For a vegan version, replace honey with maple syrup and use vegan cheese alternatives.
Add a sprinkle of fresh herbs like mint or basil to enhance freshness.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 1 day. Toss the salad with dressing just before serving to keep ingredients fresh and crisp. Avoid storing salad dressed for long periods to prevent sogginess.

How to Serve

A fresh salad arranged on a white plate with three main layers: the base layer is bright green arugula leaves with some stems, the middle layer has thin slices of red apple with white inner flesh spread evenly, and scattered orange mandarin segments add a pop of color. On top, small crumbles of blue cheese with a pale blue-green color and pomegranate seeds in rich red are sprinkled along with some chopped walnuts in light brown. The salad is placed on a white marbled surface with a fork resting on the right side of the plate, and part of another white plate with more salad is visible in the background along with a small white bowl filled with red pomegranate seeds. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, but keep the ingredients and dressing separate until ready to serve to maintain freshness and texture.

What can I use if I don’t have pomegranate seeds?

Feel free to substitute with dried cranberries or red grapes for a similar burst of sweetness and color.