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Cozy Christmas Salad with Pomegranate & Candied Pecans

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A festive winter salad featuring peppery arugula, sweet-tart pomegranate seeds, crunchy candied pecans, creamy goat cheese, and a tangy maple vinaigrette. Inspired by a beloved bistro recipe, it’s quick, easy, and perfect for holiday gatherings.

Ingredients

Scale
  • 5 ounces (140g) fresh baby arugula
  • 1 large pomegranate (about 1 cup arils)
  • 4 ounces (115g) crumbled goat cheese
  • 1 cup (120g) raw pecan halves
  • 1/2 small red onion, thinly sliced (optional)
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (30ml) pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • Pinch of sea salt
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Line a baking sheet with parchment paper or a silicone mat. In a small saucepan over medium heat, combine 1/4 cup sugar, 2 tablespoons maple syrup, 1/2 teaspoon cinnamon, 1/4 teaspoon cayenne (if using), and a pinch of salt. Stir constantly until sugar dissolves and mixture bubbles gently, about 2-3 minutes.
  2. Add 1 cup raw pecan halves and stir to coat evenly. Continue stirring for 3-4 minutes until pecans are glossy and sugar mixture thickens and caramelizes. Immediately spread pecans in a single layer on prepared baking sheet. Let cool completely, about 15-20 minutes.
  3. While pecans cool, prepare pomegranate: Cut off crown, score skin in quarters, and submerge in a bowl of cold water. Break apart underwater; seeds sink and pith floats. Skim off pith, drain seeds, and pat dry. Set aside about 1 cup of arils.
  4. In a small bowl or mason jar, combine 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, minced shallot, and a pinch of salt and pepper. Whisk vigorously or shake until emulsified. Adjust seasoning to taste.
  5. Place 5 ounces arugula in a large salad bowl. Add sliced red onion if using. Pour about half the vinaigrette over greens and toss gently to coat.
  6. Add pomegranate arils and about three-quarters of the candied pecans (break a few into smaller pieces if desired). Toss very gently. Crumble goat cheese over the top, then add remaining pecans. Drizzle with additional vinaigrette if desired. Serve immediately.

Notes

Don’t walk away from the candied pecans; they burn quickly. Let pecans cool completely before adding to salad to prevent wilting. Dress salad right before serving. Use cold greens for best crunch. For a quicker version, toast pecans in a dry pan with salt for 3-4 minutes instead of candying.

Nutrition

Keywords: Christmas salad, winter salad, pomegranate salad, candied pecans, arugula salad, holiday salad, maple vinaigrette

Find it online: https://coracooks.com/cozy-christmas-salad-with-pomegranate-and-candied-pecans/