Christmas Salad With Spinach, Mandarin Oranges, Pecans, Cranberries, Pomegranate, Goat Cheese Recipe

I love making a vibrant dish that reminds me of classic Christmas salad recipes. Crisp spinach meets juicy mandarin oranges and toasted pecans, with a pop of dried cranberries and pomegranate seeds, crowned by creamy goat cheese and finished with a lively honey mustard lime dressing. This creation sparks delightful shared moments.

I recently tried this Christmas salad recipe and it instantly became one of my favorite holiday creations. I started with 6 cups of baby spinach leaves, and then I tossed in 2 cups of mandarin orange segments for that perfect zesty sweetness.

I love how the toasted pecans add crunch since I use about 1/2 cup, and the mix is complete with 1/2 cup of dried cranberries and 1/2 cup of pomegranate seeds. The 4 ounces of crumbled goat cheese give a tang that pairs beautifully with the homemade honey mustard lime dressing I whipped up using 3 tablespoons honey, 1 tablespoon dijon mustard, 2 tablespoons fresh lime juice, plus a pinch each of salt and black pepper and 2 tablespoons extra virgin olive oil.

This salad is a unique twist on the classic spinach cranberry pecan salad that you might see in other holiday or winter recipes. Trust me, you’ll be amazed how all these flavors come together.

Why I Like this Recipe

I really love this recipe because it makes me feel like I’m eating something both healthy and super fun at the same time. The mix of baby spinach with mandarin oranges and all the colorful fruits makes every bite feel fresh and exciting. I also like how the toasted pecans add that unexpected crunch that makes the salad interesting, and the creamy goat cheese just ties everything together in a way that feels both rich and tangy. Lastly, the homemade honey-mustard-lime dressing is awesome because it gives the salad a sweet and tangy kick that makes it totally irresistible.

Ingredients

• Baby spinach offers fiber, vitamins, and low-calorie greens for a hearty base.
• Mandarin oranges bring a burst of sweet citrus flavor along with vitamin C.
• Pecans add crunch, healthy fats, protein and fiber, enhancing texture beautifully.
• Dried cranberries offer a chewy sweetness and a dose of antioxidants.
• Pomegranate seeds supply tart juiciness along with vitamins and antioxidants.
• Goat cheese delivers a tangy, creamy bite and a protein boost.
• Extra virgin olive oil contributes rich flavor and healthy unsaturated fats.
• Fresh lime juice adds a bright, sour pop that lifts flavors and balances richness.

Ingredient Quantities

• 6 cups baby spinach leaves, washed and dried
• 2 cups mandarin orange segments, drained if from a can
• 1/2 cup pecans, roughly chopped and toasted
• 1/2 cup dried cranberries
• 1/2 cup pomegranate seeds
• 4 ounces goat cheese, crumbled
• 3 tablespoons honey for the dressing
• 1 tablespoon dijon mustard
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt (or more if you want)
• 1/4 teaspoon black pepper
• 2 tablespoons extra virgin olive oil

How to Make this

1. In a big bowl, toss 6 cups of baby spinach, 2 cups of mandarin orange segments, 1/2 cup of toasted pecans, 1/2 cup dried cranberries, and 1/2 cup pomegranate seeds together until theyre mixed well.

2. In a small jar or bowl, add 3 tablespoons of honey, 1 tablespoon of dijon mustard, and 2 tablespoons of fresh lime juice.

3. Stir in 1/4 teaspoon salt, 1/4 teaspoon of black pepper, and 2 tablespoons of extra virgin olive oil, mixing until the dressing is smooth.

4. Drizzle the homemade Honey-Mustard-Lime dressing over the salad slowly, so the flavors start blending together.

5. Crumble 4 ounces of goat cheese evenly over the salad for that creamy tang.

6. Give the salad a light toss again to coat all the ingredients without crushing the cheese.

7. Taste it and add a bit more salt or lime juice if needed.

8. Serve immediately, or slightly chill the salad for a refreshing twist if you prefer.

Equipment Needed

1. Big mixing bowl for tossing the spinach, fruits, and nuts
2. Measuring cups and spoons for all the ingredients
3. Small bowl or jar for blending the dressing
4. Whisk or fork to mix the dressing until it’s smooth
5. Salad tongs or a large spoon for gently tossing the salad after adding the cheese

FAQ

Christmas Salad With Spinach, Mandarin Oranges, Pecans, Cranberries, Pomegranate, Goat Cheese Recipe Substitutions and Variations

• If you can’t find baby spinach, you can use arugula or mixed greens instead. Its a bit peppery but still deliciuos.
• If mandarin oranges aren’t available, try using fresh clementine or even sweet orange segments for a similar burst of flavor.
• Don’t have pecans? You could substitute with toasted walnuts or almonds and they add a similar crunch.
• Instead of dried cranberries, dried cherries or even raisins work quite well in the salad.
• If goat cheese is hard to get, feta cheese is a good alternative that still gives that tangy kick.

Pro Tips

1. When toasting your pecans, keep a close eye on them on the stove because they can go from perfectly toasted to burnt really fast. A light golden brown is all you need for that extra crunch and flavor boost.
2. Chill your dressing for about 10 minutes before you drizzle it over the salad. It helps all the flavors get to know each other and makes the salad more refreshing.
3. If you ever decide to use canned mandarin oranges, make sure to drain them really well. Excess liquid can make the salad soggy and takes away from that crisp, fresh feel.
4. When adding the goat cheese, gently crumble it on top rather than stirring it into the salad right away. This way you keep in little pockets of creamy tang that make each bite interesting.