Festive Pomegranate & Avocado Winter Salad
A bright, refreshing, and nutrient-packed salad perfect for the winter season and holiday gatherings. Creamy avocado pairs beautifully with tart pomegranate seeds, crisp greens, toasted nuts, and a citrus-honey dressing. It’s gorgeous on the table and takes just minutes to make.
Time Overview
Prep Time: 15 minutes
Assembly Time: 5 minutes
Total Time: 20 minutes
Servings: 4–6 as a side, 2–3 as a main
Ingredients
Salad Base
4 cups mixed winter greens (baby spinach, arugula, kale mix, or spring greens)
1 large ripe avocado, cubed or sliced
¾ cup pomegranate seeds (arils)
½ cup thinly sliced red onion (optional but recommended)
½ cup toasted nuts (choose one):
pistachios (best for holiday color)
pecans
walnuts
½ cup crumbled feta or goat cheese (optional)
1 small pear or apple thinly sliced (optional for sweetness)
Citrus-Honey Dressing
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice (or just more lemon if preferred)
1 ½ teaspoons honey or maple syrup
1 teaspoon Dijon mustard
Salt & pepper to taste
Instructions
1. Prepare the Greens (2–3 minutes)
Wash, dry, and place mixed greens in a large salad bowl. Drying is important so the dressing clings well.
2. Prep the Avocado (2 minutes)
Cut avocado into cubes or elegant slices. Squeeze a little lemon juice on them to prevent browning.
3. Toast the Nuts (3–5 minutes)
In a dry skillet over medium heat, toast your nuts until fragrant. Let them cool slightly so they stay crunchy.
4. Make the Dressing (2 minutes)
Whisk together olive oil, lemon juice, orange juice, honey, Dijon, salt, and pepper until emulsified.
5. Assemble the Salad (3 minutes)
Layer on top of the greens:
Pomegranate seeds
Avocado
Red onion
Toasted nuts
Cheese and fruit slices (if using)
6. Dress & Serve (1 minute)
Drizzle dressing just before serving. Toss gently so the avocado stays intact.
Tips & Variations
Make it More Filling
Add cooked quinoa
Add grilled chicken or roasted chickpeas
Add roasted sweet potato cubes
Make it Extra Festive
Use pistachios + feta for red/white/green holiday colors
Add orange or grapefruit segments
Drizzle with pomegranate molasses
Vegan Version
Replace honey with maple syrup
Omit cheese or use a vegan cheese alternative
Nut-Free Version
Use toasted pumpkin seeds (pepitas) or sunflower seeds
Storage Tips
Best served fresh.
If storing components:
Store dressing separately for up to 5 days
Slice avocado just before serving
Greens and toppings last 1–2 days in a sealed container
Avoid mixing early—ingredients get soggy.
Frequently Asked Questions
Q1: Can I make this salad ahead of time?
Yes, but store ingredients separately. Add avocado, nuts, and dressing at the last minute.
Q2: What can I use instead of pomegranate seeds?
Cranberries (fresh or dried), raspberries, or chopped citrus are great substitutes.
Q3: What greens work best?
A mix of baby spinach + arugula gives the best texture balance. Kale works well too if massaged first.
Q4: How do I keep the avocado from browning?
Toss slices in lemon or lime juice immediately after cutting.
Q5: Can I use bottled dressing?
Yes, but the homemade citrus dressing elevates the freshness and holiday flavor.
Q6: Is this salad gluten-free?
Yes — naturally gluten-free.