A festive healthy Christmas holiday salad with an easy pomegranate Mason jar dressing sprinkled with gorgeous sparkling pomegranate seeds, D’Anjou pears for the little trees, spicy candied pecans, ruby red dried cranberries, and juicy raspberries. Now, this salad says Happy Holidays!
How To Make A Festive Holiday Salad:
Salad Ingredients:
- 8 cups fresh spinach leaves
- 1/2 cup pomegranate seeds
- 1/2 cup dried cranberries
- 1 cup fresh raspberries
- 1/2 cup regular pecans (or use Spicy Candied Pecans)
- 1/2″ slices D’Anjou pears cut with small tree cookie cutter
Mason Jar Pomegranate Dressing Ingredients:
- 4 tablespoons pomegranate juice store-bought or freshly squeezed pomegranate juice (see below for instructions)
- 2 tablespoons apple cider vinegar
- 1 orange zested and juiced (zest first!)
- 4 tablespoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon fresh cracked pepper
- 1/2 teaspoon sea salt
Instructions:
- Using a small cookie cutter, cut pears lengthwise into 1/2 ” thick large pieces, then cut out tree shapes. Keep in a little bowl with some water and a little lemon juice to keep from browning.
- In a large salad bowl (or on individual salad plates) layer fresh spinach leaves, pecans, pomegranate seeds, dried cranberries, raspberries, and top with D’Anjou pear trees. Serve with dressing on the side, or toss into salad.
- For the Pomegranate Mason jar dressing: Add all ingredients into a mason jar, close the lid and shake for one minute until combined. Store in fridge until ready to use. Reshake to combine right before serving.
Recipe Notes
Slice pear into 1/2″ thick flat slices of pear, and use a small tree-shaped cookie cutter, to then cut out Christmas tree pear garnish. Make 4-5 per salad plate
How To Remove The Seeds (Arils) From A Pomegranate:
- Cut the 1/2″ off the top crown of the pomegranate where the stem is, and set aside.
- Using a small knife, run the knife down the pomegranate skin along white pith to the bottom, but not through the bottom center of the pomegranate (this keeps it held together for next step).
- Continue all the way around the pomegranate until cuts are made down the sides.
- Crack open the pomegranate and remove the center white core pith.
- Now break each piece over a bowl and pop our the seeds by running your fingers gently over the aril seeds. This does take some time, and remove be sure to remove the white pith bits that fall into your bowl.
- Enjoy your pomegranate seeds!
How To Juice Pomegranate Seeds for Dressing:
- Place the aril seeds into a strainer that fits into a similar size bowl.
- Press down on the pomegranate seeds with a large spoon, letting the juice drain into a bowl.
- Store in the refrigerator for up to a couple days in a Mason jar.
Wishing you and your family a wonderful and healthy holiday season.
Fill at least half your plate with a fun festive salad and homemade dressing, so you can enjoy those more indulgent dishes and treats guilt free…it works.
Happy Holidays!
All The Best Dishes,
Lisa
XO
More Holiday and Christmas Recipes:
Classic sides like these Holiday Wreath Dinner Rolls will be the talk of your party, as they are shaped like a wreath tied with a bow. My favorite holiday recipe ever is this Italian Sausage Dried Cherry Cranberry Dressing, will have people scooping second helpings, and these unusual Coconut-Pecan Sweet Potatoes are so good!
Party Dinner Rolls have pretty tops decorated with cheese and herbs are a party hit every time. This tropical Pineapple Orange Cranberry Sauce is a great addition to take or serve at your holiday feast.
- 8 cups fresh spinach leaves
- 1/2 cup pomegranate seeds
- 1/2 cup dried cranberries
- 1 cup fresh raspberries
- 1/2 cup pecans or make Spicy Candied Pecans
- 1/2" slices D'Anjou pears cut with small tree cookie cutter
- 4 tablespoons pomegranate juice store bought or fresh squeezed pomegranate juice
- 2 tablespoons apple cider vinegar
- 1 orange zested and juiced (zest first!)
- 4 tablespoons Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon fresh cracked pepper
- 1/2 teaspoon sea salt
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To a mason jar, add the pomegranate juice, apple cider vinegar, orange zest, orange juice, Dijon mustard, olive oil, Worcestershire sauce, pepper, and salt. Close the lid and shake for one minute until combined. Store in fridge until ready to use. Reshake to combine right before serving.
-
Using a small cookie cutter, cut pears lengthwise into 1/2 " thick large pieces, then cut out tree shapes. Keep in a little bowl with some water and a little lemon juice to keep from browning.
-
In a large salad bowl (or on individual salad plates) layer fresh spinach leaves, pecans, pomegranate seeds, dried cranberries, raspberries, and top with D'Anjou pear trees. Serve with dressing on the side, or toss into salad.
Make The Pear "Tree" Garnish:
Slice 1/2" flat slices of pear, and use a small tree-shaped cookie cutter, to then cut out Christmas tree pear garnish. Make 4-5 per salad plate.
To Seed (Arils) A Pomegranate:
- Cut the 1/2" off the top crown of the pomegranate where the stem is, and set aside.
- Using a small knife, run the knife down the pomegranate skin along white pith to the bottom, but not through the bottom center of the pomegranate (this keeps it held together for next step).
- Continue all the way around the pomegranate until cuts are made down the sides.
- Crack open the pomegranate and remove the center white core pith.
- Now break each piece over a bowl and pop our the seeds by running your fingers gently over the aril seeds. This does take some time, and remove be sure to remove the white pith bits that fall into your bowl.
- Enjoy your pomegranate seeds!
I love spinach and fruit salads like this. I have only made this one for me (several times), so I haven’t used the cookie cutter for the pears, but I will definitely break that out around Fourth of July and Christmas (using a star cookie cutter) for when I have guests. That will be a wonderful touch and very festive and fun. 🙂