7 Elegant Christmas Salad Ideas (winter Greens, Citrus & Pomegranate) You’ll Crave All Season

Let’s be honest: holiday tables can get heavy fast. These seven salads bring sparkle, crunch, and vivid color to balance all the roasts and rich sides. Think winter greens that actually taste good, juicy citrus that wakes up your palate, and ruby pomegranate seeds that basically decorate themselves. Ready to make your Christmas menu look (and taste) like a million bucks?

1. Sparkling Citrus & Winter Greens With Pomegranate Champagne Vinaigrette

This is the salad you set out and everyone goes, “What’s that?” It’s crisp, pretty, and bright—the perfect opener before a big roast. The champagne vinaigrette feels festive without being fussy, and those pomegranate arils pop like edible confetti.

Ingredients:

• 5 cups mixed winter greens (arugula, baby kale, and frisée)
• 2 navel oranges, segmented
• 1 ruby grapefruit, segmented
• 1/2 cup pomegranate arils
• 1 small fennel bulb, shaved thin
• 1/4 cup toasted sliced almonds
• 1/4 cup shaved Parmesan or manchego
• 1 small shallot, very thinly sliced
• Sea salt and freshly ground black pepper

Champagne Vinaigrette:

• 3 tablespoons champagne vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon fine sea salt
• 1/3 cup extra-virgin olive oil

Instructions:

1. Segment the citrus: Cut the tops and bottoms off the oranges and grapefruit, then slice away the peel and pith. Work over a bowl to catch juices, and segment between membranes.
2. Make the dressing: Whisk vinegar, Dijon, honey, and salt. Slowly stream in olive oil until emulsified. Season with pepper and a pinch more salt if needed.
3. Assemble the salad: In a large bowl, add greens, fennel, and shallot. Drizzle with about half the dressing and toss gently.
4. Top and finish: Arrange citrus over greens. Scatter pomegranate arils, almonds, and Parmesan. Drizzle with more dressing and crack fresh pepper on top.

Serve on a big platter so the colors shine. Add thinly sliced prosciutto for a luxe twist or swap almonds for pistachios. If you’re prepping ahead, keep the greens and dressing separate; toss right before serving so everything stays crisp.

2. Roasted Beet, Blood Orange & Pomegranate With Whipped Goat Cheese

Sweet earthiness meets tangy citrus and creamy goat cheese—this salad is a holiday showpiece. The beets can be roasted in advance, making assembly a breeze when guests arrive. It’s rich, but still fresh enough to cut through those gravy-laden plates.

Ingredients:

• 3 medium beets (mix of red and golden if you can)
• 1 tablespoon olive oil, plus more for drizzling
• Sea salt and black pepper
• 2 blood oranges, segmented
• 1/2 cup pomegranate arils
• 3 cups baby arugula
• 1/4 cup toasted hazelnuts, roughly chopped
• Fresh thyme leaves, for garnish

Whipped Goat Cheese:

• 4 ounces fresh goat cheese
• 2 tablespoons Greek yogurt
• 1 tablespoon honey
• 1 teaspoon lemon juice
• Pinch of salt

Citrus-Honey Dressing:

• 2 tablespoons blood orange juice (from the segments)
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• 1/4 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. Roast the beets: Heat oven to 400°F (200°C). Wrap beets individually in foil with a drizzle of olive oil and a pinch of salt. Roast 45–60 minutes until tender. Cool, peel, and slice into rounds or wedges.
2. Make the whipped goat cheese: Blend goat cheese, yogurt, honey, lemon juice, and salt until smooth and fluffy.
3. Mix the dressing: Whisk orange juice, vinegar, honey, Dijon, and oil. Season with salt and pepper.
4. Assemble: Spread a swoosh of whipped goat cheese on a platter. Top with arugula, roasted beets, blood orange segments, and pomegranate arils.
5. Finish: Drizzle dressing, sprinkle hazelnuts and thyme, and add a crack of pepper.

Beautiful with roast duck or prime rib. Swap hazelnuts for pistachios or walnuts. If blood oranges aren’t available, use Cara Cara—still sweet and stunning.

3. Crispy Brussels Sprout & Kale Slaw With Maple-Mustard Crunch

This one brings texture galore. Shaved Brussels sprouts and kale get massaged into tender goodness, then tossed with a zippy maple-mustard dressing. It holds up on a buffet, so you can make it a little ahead without panic. Trust me, even sprout skeptics come back for seconds.

Ingredients:

• 3 cups Brussels sprouts, trimmed and thinly sliced
• 3 cups lacinato kale, stems removed, finely shredded
• 1 apple (Honeycrisp or Pink Lady), matchsticked
• 1/3 cup dried cranberries
• 1/3 cup pomegranate arils
• 1/2 cup toasted pecans, chopped
• 1/4 cup shaved aged cheddar or gouda
• Sea salt and black pepper

Maple-Mustard Dressing:

• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 tablespoons pure maple syrup
• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt, plus more to taste

Instructions:

1. Make the dressing: Whisk vinegars, mustards, maple, and salt. Stream in oil until creamy. Adjust salt and add pepper.
2. Tenderize the greens: Add sliced Brussels sprouts and kale to a large bowl. Sprinkle with a pinch of salt and 1 tablespoon of dressing. Massage with your hands for 30–60 seconds until slightly softened.
3. Toss: Add apples, cranberries, pomegranate, and pecans. Pour in most of the dressing and toss well.
4. Finish: Top with shaved cheddar and a final drizzle of dressing. Season with pepper.

Make this up to 2 hours ahead—just hold the apples until the end so they don’t brown. Bacon bits are great if you want a savory-smoky note. For vegan, skip the cheese and add roasted chickpeas for crunch.

4. Warm Farro, Roasted Delicata & Pomegranate With Brown Butter Sage

When you want a salad that comforts but doesn’t weigh you down, this warm grain bowl is it. Nutty farro, sweet roasted squash, and a brown butter sage drizzle make everyone swoon. It looks fancy, but it’s actually weeknight easy.

Ingredients:

• 1 cup pearled farro, rinsed
• 2 cups low-sodium vegetable or chicken broth
• 1 delicata squash, seeded and sliced into 1/2-inch crescents
• 2 tablespoons olive oil
• Salt and pepper
• 3 cups baby spinach
• 1/3 cup pomegranate arils
• 1/4 cup toasted pumpkin seeds (pepitas)
• 1/4 cup crumbled feta

Brown Butter Sage Dressing:

• 4 tablespoons unsalted butter
• 8 fresh sage leaves
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Cook the farro: Bring broth to a boil, add farro, reduce to a simmer, and cook 20–25 minutes until tender. Drain any excess and keep warm.
2. Roast the squash: Heat oven to 425°F (220°C). Toss delicata with olive oil, salt, and pepper. Roast on a sheet pan 18–22 minutes, flipping once, until caramelized.
3. Brown the butter: In a small skillet, melt butter over medium heat. Add sage leaves and cook until the butter browns and the sage crisps, about 3–4 minutes. Remove pan from heat. Stir in vinegar, maple, and a pinch of salt.
4. Assemble: In a large bowl, combine warm farro and spinach so the heat wilts the greens slightly. Add roasted squash, pomegranate, and pepitas.
5. Dress and serve: Pour the warm brown butter dressing over the salad and toss. Top with feta and black pepper.

Serve warm alongside turkey or pork loin. Want it dairy-free? Swap the brown butter with sizzling olive oil infused with sage, then add a splash of vinegar and maple. A handful of fresh parsley brightens everything up.

5. Shaved Pear, Endive & Pomegranate With Blue Cheese Snow

Crunchy endive and buttery pears are classic holiday elegance. Add “blue cheese snow” (finely crumbled cheese) and a champagne-shallot vinaigrette, and you’ve got a salad that tastes like a chic wine bar. It’s subtly sweet, pleasantly bitter, and absolutely party-ready.

Ingredients:

• 3 heads Belgian endive, trimmed and sliced into 1-inch pieces
• 2 ripe but firm pears, very thinly sliced
• 2 cups baby watercress or arugula
• 1/3 cup pomegranate arils
• 1/4 cup toasted walnuts, broken into pieces
• 2 ounces blue cheese (Gorgonzola dolce or Roquefort), finely crumbled
• Freshly cracked black pepper

Champagne-Shallot Vinaigrette:

• 3 tablespoons champagne vinegar
• 1 teaspoon very finely minced shallot
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• Pinch of salt

Instructions:

1. Make the vinaigrette: Whisk vinegar, shallot, honey, Dijon, and salt. Slowly whisk in olive oil until silky.
2. Assemble the greens: In a large bowl, combine endive, pears, and watercress.
3. Dress lightly: Add half the dressing and toss gently so the pears don’t break.
4. Finish: Arrange on a platter. Sprinkle pomegranate, walnuts, and blue cheese. Add a final drizzle of dressing and a twist of black pepper.

Lovely with roast chicken or seafood. Swap pears for crisp apples if that’s what you have. If blue cheese isn’t your vibe, crumbled feta or shaved aged goat cheese is fantastic.

6. Ruby Pomegranate, Herb & Citrus Tabbouleh (Winter Edition)

Tabbouleh, but make it December. We’re swapping summer tomatoes for citrus and pomegranate, then loading up on fresh herbs for that bright, clean flavor. It’s light next to heavier mains and keeps beautifully for lunch the next day—if there’s any left.

Ingredients:

• 3/4 cup fine bulgur
• 3/4 cup boiling water
• 1 large lemon, zest and juice (about 3 tablespoons juice)
• 2 tablespoons orange juice
• 1 small garlic clove, grated
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 cup extra-virgin olive oil
• 1 cup finely chopped flat-leaf parsley
• 1/2 cup finely chopped mint
• 2 scallions, thinly sliced
• 1/2 cup pomegranate arils
• 1 small seedless Persian cucumber, finely diced
• 1 small clementine, segmented and chopped

Instructions:

1. Soften the bulgur: In a bowl, combine bulgur and boiling water. Cover and let sit 15–20 minutes, until tender. Fluff with a fork and cool slightly.
2. Make the dressing: Whisk lemon juice, orange juice, zest, garlic, cumin, coriander, and salt. Whisk in olive oil.
3. Toss the salad: In a large bowl, combine bulgur, parsley, mint, scallions, cucumber, pomegranate, and clementine. Pour dressing over and toss. Adjust salt and add more lemon if you like it punchy.

Chill 20 minutes so flavors mingle. Add toasted almonds for crunch or crumble in feta. For gluten-free, swap bulgur for cooked, cooled quinoa—it’s just as good, seriously.

7. Little Gem Wreath Salad With Pistachio Gremolata & Pomegranate Jewels

This one’s a centerpiece and a salad all in one. Arrange crisp Little Gem leaves in a wreath shape, then shower with pomegranate and a bright pistachio gremolata. It’s festive, ultra-fresh, and almost too pretty to eat (almost).

Ingredients:

• 4 heads Little Gem lettuce (or baby romaine), leaves separated
• 1 small radicchio, cored and thinly sliced
• 1/2 cup pomegranate arils
• 1/3 cup shaved Parmesan
• Flaky sea salt and black pepper

Pistachio Gremolata:

• 1/3 cup roasted, unsalted pistachios, finely chopped
• 1/4 cup finely chopped parsley
• 1 teaspoon finely grated lemon zest
• 1 small garlic clove, very finely minced
• 2 tablespoons extra-virgin olive oil
• Pinch of salt

Lemon-Garlic Dressing:

• 3 tablespoons lemon juice
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1 small garlic clove, smashed and removed after steeping
• 1/3 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. Make the gremolata: Stir pistachios, parsley, lemon zest, garlic, olive oil, and salt. Set aside.
2. Mix the dressing: Combine lemon juice, honey, Dijon, and the smashed garlic. Whisk in oil. Let sit 10 minutes, then remove the garlic. Season with salt and pepper.
3. Arrange the wreath: On a large round platter, overlap Little Gem leaves in a ring. Tuck radicchio shreds between for color.
4. Dress and garnish: Drizzle the leaves lightly with dressing. Sprinkle pomegranate arils, Parmesan shavings, and spoonfuls of pistachio gremolata over the top. Finish with flaky salt and pepper.

For extra sparkle, add thinly sliced red onion or pickled shallots. If you can’t find Little Gems, use small romaine hearts. Serve with roasted salmon or beef tenderloin—both love lemony greens.

Hosting Tips & Make-Ahead Magic

Want stress-free salad success? Here’s how to work ahead without sacrificing crunch:

• Wash and chill greens: Dry completely and store in airtight containers with a paper towel. Cold greens = better crunch.
• Segment citrus up to 2 days ahead: Keep in their juices in the fridge.
• Toast nuts: Do it early and store at room temp. Add right before serving.
• Dressings: Make 3–4 days ahead. Shake before using.
• Assemble at the last minute: Especially for delicate greens. Hardier salads (like the slaw and farro) can handle an early toss.

Wine Pairings That Love Your Greens

Lean into freshness so your wines don’t fight the acidity:

• Champagne or Prosecco: Perfect with citrusy salads and anything with pomegranate.
• Sauvignon Blanc: Great with herbs, goat cheese, and vinaigrettes.
• Pinot Noir: Light and berry-forward—excellent with roasted beet salads.
• Dry Riesling: Balances mustardy dressings and kale slaws like a pro.

There you have it—seven elegant salads that bring color, crunch, and major flavor to your holiday table. Pick one or make a few; they’re designed to play nicely with all the classics. Happy feasting, and may your greens be gorgeous and your pomegranates plentiful!