This holiday salad with fresh pomegranate and greens is super delicious when you add mandarin oranges, crunchy pecans, and crumbles of creamy blue cheese.
When it comes to holiday salad recipes, you’ll find more than a few that include fruit, nuts, and blue cheese. They’re extremely popular because they’re quick to put together, colorful, and the bowl is empty by the time you clean up your kitchen.
I have to say that while I love pomegranate arils, they are a pain to work with. After a quick search, I discovered this method of removing the arils from the fruit. I cut the fruit in half, then cut notches around the edge. The I broke the arils out of the fruit in a bowl of water.
This method was fine, but not really any easier than cutting it in half and popping the seeds out. Oh well, lesson learned, and obviously, there are lots of cooks that love this method or I wouldn’t have tried it in the first place. Next time, I’ll buy a small package of pomegranate seeds. It’s worth the expense and convenience.
Pomegranate seed extracting aside, a vinaigrette with fresh thyme, red wine vinegar, olive oil, and honey ties to together this holiday salad, balancing the sweetness of the fruits with the tartness of crumbled blue cheese.
Toasted pecans finish off this salad that you can be sure will please family and friends. Recently I’ve opted to serve nuts and cheese on the side to give people avoiding dairy or with nut allergies to help themselves without worry. It also lets those of us who adore blue cheese to add as much as we want. I could eat the bowl of blue cheese all by myself!
Don’t forget to enter this terrific holiday giveaway to win a custom made package of Bear Naked Granola! You can pick your own ingredients to make a healthy granola mix to top your morning yogurt, or save it for a fantastic holiday hostess gift.
Holiday Salad with Pomegranate, Pecans, and Blue Cheese
20 minPrep Time
20 minTotal Time
- 5 ounces pecans, whole
- 2 tablespoons olive oil
- 1 tablespoons red wine vinegar
- 1 tablespoons fresh thyme, minced
- 1 teaspoon honey
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 12 cups mixed salad greens
- 1 cup pomegranate seeds
- 6 medium mandarin oranges , sectioned, then halved
- 2 large green onion, sliced
- 1 cup blue cheese , crumbled
- Toast pecans over medium heat for 3 - 5 minutes stirring often to keep from burning. Set aside.
- Combine olive oil, red wine vinegar, thyme, honey, salt, and pepper in a small bowl.
- Toss greens with dressing, then toss in remaining ingredients.
Food energy: 278kcal Weight Watchers Smartpoints 10 Saturated fatty acids: 4.78g Total fat: 20.63g Cholesterol: 12mg Carbohydrate, by difference: 17.72g Total dietary fiber: 4.25g Protein: 6.84g Total sugars: 11.77g Potassium: 370mg Sodium: 279mg
Don’t forget to pin this holiday salad to your holiday recipe board!