Snacks • Christmas

Christmas Chopped Salad

Name: Christmas Chopped Salad
Prep time: 25 min
Cook time: 30 min
Total time: 25 min
Yield: 8 servings
Ingredients: 6 cups chopped romaine and kale mix; 1 cup pomegranate seeds; 3/4 cup crumbled feta cheese; 3/4 cup candied pecans, chopped; 1/2 small red onion, finely diced; 1/3 cup olive oil; 3 Tbsp apple cider vinegar; 2 Tbsp maple syrup; 1 tsp Dijon mustard

Crunchy red-and-green chopped salad with pomegranate, feta, and maple vinaigrette.

Updated: Nov 9, 2026

⏱ 25 mintotal

8servings

220 kcalper serving

Easylevel

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Why you'll like it

Ready in about 25 min.
Serves 8 — easy to halve or double.
Easy level — everyday equipment only.
No-cook / minimal cooking.
Storage, freezing and reheating covered below.

This Christmas Chopped Salad recipe takes 25 minutes and serves 8 as a side. A red-and-green chopped salad brings something fresh to a heavy holiday table, and this one combines crunchy greens, pomegranate seeds, feta, and candied pecans with a maple vinaigrette.

Helpful guides

Instructions

Step 1

Chop greens into 1/2-inch pieces so every forkful gets a mix, then wash, spin very dry, and chill. Wet greens dilute the dressing.

Step 2

Whisk oil, vinegar, maple, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper until emulsified and slightly thickened.

Step 3

Combine greens, pomegranate, feta, pecans, and onion in the largest bowl you own so tossing does not bruise anything.

Step 4

Pour over half the dressing, toss well, then add more a spoonful at a time until lightly coated but never pooled.

Step 5

Taste and adjust salt, acid, or maple, then serve immediately while the nuts are still crunchy.

Troubleshooting — fixes, not repeats

If salad wilts fast, greens were wet; spin dry and dress only what you will serve.
If dressing separates, whisk in 1 more teaspoon mustard to re-emulsify.
If pecans turn soft, they were added too early; toss them in at the very end.
If pomegranate stains, seed it underwater in a bowl to contain the juice.

Make it your way

For extra protein, add 2 cups shredded rotisserie turkey or chicken with the greens.
For a nut-free version, swap pecans for roasted pumpkin seeds.
For a creamy version, whisk 2 tablespoons Greek yogurt into the dressing.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

FAQ

Can I make it ahead?
Yes, chop everything and mix the dressing a day ahead, but store separately. Toss just before serving for crunch. Start with the suggested amount, then adjust to suit your taste and equipment.

What can replace pomegranate?
Dried cranberries or diced apple give the same red color and sweet-tart bite. Use the same amount. Start with the suggested amount, then adjust to suit your taste and equipment.

How do I keep kale tender?
Chop it small and massage with a spoonful of dressing 10 minutes before tossing the rest. Young leaves need less massaging. Start with the suggested amount, then adjust to suit your taste and equipment.