Dessert

Tasty Christmas Salad with Pears and Pomegranate Seeds Recipe

ByHarper Ellington November 16, 2025November 16, 2025

Introduction

This festive Christmas salad combines the sweetness of pears and the vibrant crunch of pomegranate seeds for a refreshing holiday dish. It’s colorful, easy to prepare, and a delightful addition to any seasonal meal. Let’s get started on this tasty treat!

The image shows a white oval plate on a white marbled surface, filled with a fresh salad arranged in several layers. The base layer is made of green arugula leaves that cover the plate evenly. On top, there are thinly sliced apple pieces with red and yellow skin, fanned out in small bunches across the salad. Bright red pomegranate seeds are scattered generously over the arugula and apple slices. Small white crumbles of cheese are sprinkled throughout, adding texture and contrast. A woman's hand is holding the edge of a beige napkin with a purple cloth underneath on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup sweetened nuts
1/4 cup thinly sliced red onion
1 ripe pear (Bosc or Anjou)
1 cup pomegranate seeds
6–8 cups mixed greens (about 5 oz)
1 apple (Honeycrisp or Fuji)
1 ripe but firm avocado
2 tbsp pure maple syrup (Grade A Amber Rich recommended)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup avocado oil (or any neutral-flavored oil)
2 tbsp red wine vinegar
1/4 tsp garlic powder

Instructions

Step 1: Prepare the dressing by combining avocado oil, red wine vinegar, maple syrup, salt, black pepper, and garlic powder in a bowl or jar. Whisk until well combined. Note that the dressing may separate; simply whisk again before using.
Step 2: In a large bowl, place the mixed greens. Top with thin slices of pear, apple, and avocado. Add pomegranate seeds, sweetened nuts, and red onion slices for extra flavor and texture.
Step 3: Whisk the dressing again if needed. Drizzle about half over the salad, then gently toss using forks or salad tongs to coat evenly. Add more dressing to taste. The greens will wilt slightly, making the salad easier to mix and enjoy.

Tips & Variations

Substitute mixed greens with spinach, kale, or arugula for different flavors and textures.
Swap pears with persimmons or Asian pears for a similar sweetness and crunch.
Replace pomegranate seeds with dried cranberries or fresh blueberries; use about 3/4 cup if using dried fruit.
Use grapeseed or walnut oil instead of avocado oil for a unique flavor in the dressing.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with fresh dressing just before serving to keep the greens crisp. If the dressing separates after refrigeration, whisk it again before use.

How to Serve

The dish is a colorful salad served on a large white plate placed on a white marbled surface. The salad has several layers starting with a base of bright green arugula leaves spread evenly across the plate. On top, there are thin slices of red apple fanned out in small groups, adding a fresh red and yellow touch. Scattered over the salad are shiny, dark red pomegranate seeds that give a pop of deep color. Small bits of white cheese are sprinkled all over, adding a creamy texture. The whole dish looks vibrant and fresh, with a slight shine from a light dressing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to keep the dressing and salad ingredients separate until serving to prevent the greens from becoming soggy. Prepare ingredients ahead of time and combine just before eating.