Pomegranate Holiday Salad

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This pomegranate holiday salad combines mixed greens, mandarin oranges, dried cranberries, creamy cheese, and pomegranate arils with cinnamon-brown-sugar candied pepitas and pecans, plus a sweet-tart orange marmalade dressing. A colorful, make-ahead friendly side for Thanksgiving, Christmas, and holiday parties.

Why This Pomegranate Salad Belongs on Your Holiday Table

My Christmas Salad with spinach and mandarin oranges has been a reader favorite for years, so I wanted a new version with a little more crunch and a dressing you'll want to drink straight from the jar. Here's why I think you'll love it:

• Easy and Quick: One skillet for the candied nuts, one small bowl for the dressing, and 35 minutes is all you need. Most of that time is just slicing and letting the nuts cool.
• Candied Pepitas and Pecans: I cook the nuts in butter, brown sugar, maple syrup, and cinnamon right on the stove. No oven needed. They turn glossy, then crisp up as they cool, and they taste like a holiday cookie in the best way. If you love candied pecans as much as I do, try them on my hasselback butternut squash too.
• A dressing you can make from the fridge door: Orange marmalade, lemon juice, Dijon, and a pinch of cinnamon. That's it. The marmalade sweetens the dressing and helps it stay creamy and emulsified.
• A Festive Look With No Extra Work: Red pomegranate arils, orange mandarin segments, and green leaves make this salad look ready for a party. I toss the greens first and layer the toppings last, so all the colorful pieces stay on top. That way the prettiest parts don't sink to the bottom of the bowl.
• Made for the holidays: It works for Thanksgiving, Christmas, and New Year's Eve. For more ideas, see my roundup of 30 best Thanksgiving salads.

Ingredient Notes & Substitutions

• Pepitas and pecans: I candied raw pepitas (hulled pumpkin seeds) with pecan halves for two kinds of crunch. You can swap in walnuts or sliced almonds. Short on time? Use store-bought candied pecans.
• Butter, brown sugar, and maple syrup: This trio makes the candy coating. Use pure maple syrup, not pancake syrup. Light brown sugar keeps the flavor mild, but dark brown sugar works if that's what you have.
• Mixed greens: I like a spring mix or baby spinach here. Arugula is great if you want a peppery bite.
• Red onion: Slice it very thin so it adds flavor without taking over. If raw onion is too strong for you, soak the slices in cold water for 10 minutes and pat dry.
• Mandarin oranges: Fresh mandarins or clementines are best in winter. Canned mandarin segments are a great shortcut. Just drain them well so the salad doesn't get watery. Blood orange slices look gorgeous too, like in my blood orange green salad with feta.
• Dried cranberries: They add chewy sweetness. Dried cherries or chopped dried figs are great substitutes.
• Cheese: I give you three options because each one changes the salad a little. Blue cheese is bold and tangy, feta is salty, and goat cheese is creamy and mild. My Green Salad with Apples and Blue Cheese is a good one to try if you're a blue cheese fan.
• Pomegranate arils: I add them last so they stay on top and stay bright. One large pomegranate gives about 1 cup, or you can buy a container of ready-to-use arils to save time.
• Orange marmalade dressing: I whisk marmalade with lemon juice, Dijon, cinnamon, salt, and olive oil. White wine vinegar can replace the lemon juice, and apricot jam works if you are out of marmalade.
• Note: You can find the complete list of the ingredients (with the amounts) and the instructions below in the recipe card.

How to Assemble Pomegranate Salad to Make it Stunning (Step-by-Step)

This is a quick overview. You'll find the full recipe with exact measurements in the recipe card below.

• Candy the nuts: Melt the butter, brown sugar, maple syrup, cinnamon, and salt in a skillet. Stir in the pepitas and pecans and cook for 4 minutes until glossy. Spread them on parchment and let them cool until crisp.

• Whisk the dressing: Whisk the marmalade, lemon juice, Dijon, cinnamon, and salt. Slowly stream in the olive oil while whisking.

• Toss the base: Toss the greens, red onion, mandarins, and dried cranberries in a large serving bowl. Reserve some mandarins and dried cranberries to add on top later.

• Add the toppings: Scatter the cheese, candied nuts, pomegranate arils, and reserved mandarins + dried cranberries on top so they stay visible.
• Dress and serve: Drizzle with the dressing right before serving.

Success Tips

• Candied nuts: Cook the pepitas (pumpkin seeds) and pecans briefly in sugar and maple syrup with a pinch of cinnamon so they caramelize. They'll seem sticky off the heat but firm up as they cool.
• Marmalade dressing: It's lightly sweet and citrusy, balancing the rich cheese and sweet nuts. I use marmalade instead of fresh juice because it adds body, so the dressing clings to the greens instead of pooling at the bottom.

Serving Ideas

Use a large platter, not a deep bowl: I recommend serving this salad on a large platter rather than in a deep bowl. This keeps all the colors and textures visible. Here is what this pomegranate salad pairs well with:

• Holiday mains (Thanksgiving and Christmas dinner):  It is a bright, fresh side next to turkey, ham, or prime rib. It pairs beautifully with my honey brown sugar glazed ham, festive stuffed pork tenderloin, crowd-pleasing roast leg of lamb, easy "set-it-and-forget-it"  braised short ribs with red wine and mushrooms, or turkey.
• Holiday sides: Serve it with my mashed potatoes with roasted garlic, fan-favorite sausage stuffed butternut squash with spinach and cranberries, and Brussels sprouts with bacon, pecans, and cranberries. For a full plan, see my complete Thanksgiving menu.
• Appetizer spread: Start with my cranberry pecan cheese ball or baked brie with cranberries, pecans, and pomegranate.
• Soup and salad night: A bowl of my creamy roasted butternut squash soup makes it a cozy meal.
• With a cozy main dish: I love it with my classic chicken Marsala or a slow-braised Mississippi pot roast.
• Planning the whole holiday menu? Browse my 50 best Thanksgiving recipes and my collection of 60 Thanksgiving side dishes.

FAQs

1. How do I get the seeds out of a pomegranate without a mess? Cut the pomegranate in half across the middle. Hold one half cut-side down over a bowl of water and tap the back firmly with a wooden spoon. The arils fall into the water and the white pith floats to the top, so you can skim it off.
2. Can I make this salad ahead for a party? Yes. Make the candied nuts and dressing up to a few days ahead. Toss the greens, onion, mandarins, and cranberries in the serving bowl a few hours early and keep it covered in the fridge. Add the cheese, nuts, and pomegranate right before serving, then drizzle on the dressing.
3. What main dishes go with this salad? I love it next to my stuffed pork tenderloin with cranberries and pecans, a roast leg of lamb, or filet mignon with mushroom sauce. For a festive drink on the side, try my Christmas cranberry mimosa.

More Holiday Salads

• Christmas Salad with Spinach, Pecans, and Mandarin Oranges
• Pear and Pomegranate Spinach Salad with Maple-Lemon Mustard Dressing
• Pear Salad with Walnuts and Honey-Mustard Dressing
• Butternut Squash Salad with Pomegranate and Honey-Lime Dressing
• Cranberry Spinach Salad with Cashews and Goat Cheese
• Beet Salad with Spinach, Mandarin Oranges, and Honey-Mustard Lemon Dressing
• Spinach and Persimmon Salad with Honey Mustard Dressing
• Blood Orange Green Salad with Feta Cheese
• Roasted Fall Vegetables (Maple-Cinnamon Butternut Squash and Brussels Sprouts)
• 30 Best Thanksgiving Salads