Christmas Salad

This gorgeous Christmas Salad is made with spinach, arugula, almonds and pomegranates tossed with a Lemon Garlic Vinaigrette. A great addition to your holiday table!

If you’re looking for a quick, easy and gorgeous salad to add to your holiday menu this year, you’ve got to try this Christmas Salad. It’s simple, yes, but it is loaded with flavor. It is made with just spinach, arugula, almonds and pomegranate seeds all tossed in a quick lemon garlic vinaigrette.

You may be wondering why I called it a Christmas Salad. The simple answer is, just look at those colors! The bright green from the arugula and spinach. The red from the pomegranate seeds and the white from the sliced almonds. It’s like Christmas in a bowl! 

Let’s talk about what you’ll need to make it: 

Christmas Salad Ingredients:

• BABY SPINACH: I prefer to use baby spinach leaves in salads. They are a bit more tender and sweeter than mature spinach. 
• BABY ARUGULA: Baby arugula, like baby spinach, is more tender and milder than mature arugula. It still packs a peppery punch though and is delightful in salads. 
• SLICED ALMONDS: Sliced almonds add a nutty crunch to the salad as well as a pretty white color to contrast with the greens and pomegranates. 
• POMEGRANATE ARILS: The seeds inside pomegranates are called “arils”. I used to be intimidated by pomegranates. I mean, it’s kind of a weird looking fruit and then when you cut into it there’s so many seeds. I used to think it was a lot of work to get out them out, but it’s actually not. If you’re not quite sure how to do it, Elise from Simply Recipes has a great tutorial here.

You’ll also be making a Lemon Garlic dressing and for that you will need: 

• EXTRA VIRGIN OLIVE OIL: This will be the base of the dressing. Use the highest quality you can buy because the flavor will shine in the dressing. 
• LEMON JUICE: To add acidity and brightness. 
• GARLIC: Usually I am a “give me all the garlic” kinda girl but because the garlic in this dressing is raw, one clove is all you’ll need. Otherwise you run the risk of overpowering the dressing. 
• SUGAR: To cut the acidity a bit and add a touch of sweetness. 
• SALT/PEPPER 

Step by Step Photos and Instructions: 

Making this Christmas Salad is really easy! I recommend dressing the salad just before serving. If you dress it too soon, the salad will wilt. 

• STEP #1: Whisk together all ingredients for the dressing and allow to sit at room temperature for 30 minutes. 
• STEP #2: Combine arugula, spinach, pomegranate arils and slivered almonds together in a large bowl.
• STEP #3:Drizzle desired amount of dressing over the top. You may not use it all. 
• STEP #4: Toss the salad with the dressing. Make sure that it’s coated well. Season to taste with salt and pepper and serve immediately.  

Storage and Leftovers: 

It is important to serve the salad right after you dress it, leftovers won’t keep. However, you can store any leftover dressing in the refrigerator. Simply remove it from the fridge and allow it to come to room temperature before using. 

If you loved this Christmas Salad and want more show stopping salad recipes: Try these: 

This Grilled Steak Salad with Dijon Vinaigrette is chock-full of goodies and eats like a meal! 

Spinach, Arugula, Cranberry and Walnut Salad is another salad that is perfect for the holiday season! 

I love this easy, yet flavorful Mozzarella Prosciutto Salad with Tomato Basil Vinaigrette. Perfect for a summer lunch! 

Note: Originally published in 2014. Updated with a slightly modified recipe, new photos, step by step photos and nutrition information in 2024.