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Christmas Wreath Salad with Pomegranate

Christmas wreath salad with pomegranate is a colorful platter of baby greens topped with orange half-moons, crumbled goat cheese, toasted pecans, and jewel-like pomegranate arils. Serve it with a quick honey balsamic dressing on the side for an easy holiday salad.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

For the dressing
  • 0.33 cup extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt
  • 0.125 tsp ground black pepper
For the salad
  • 0.5 cup pecans halves
  • 10 oz mixed baby greens
  • 2 navel oranges medium, peeled and cut into thin half-moons
  • 1 cup pomegranate arils
  • 4 oz goat cheese crumbled

Equipment

  • 1 10-inch skillet
  • 1 16-inch round serving platter

Method
 

Make the dressing
  1. Whisk the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until combined.
Prepare and assemble the salad
  1. Toast the pecans in a dry 10-inch skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly browned.
  2. Transfer the pecans to a plate to cool.
  3. Arrange the greens in a wreath on a 16-inch round serving platter, leaving an opening in the center.
  4. Arrange the orange slices over the greens, then scatter the pomegranate arils, goat cheese, and cooled pecans on top; serve with the dressing on the side.

Notes

For the best texture, assemble just before serving and keep the dressing on the side. Store leftovers and dressing separately in the refrigerator for up to 2 days; freezing is not recommended. For a dairy-free version, omit the goat cheese or use a dairy-free alternative.