Christmas Wreath Salad
Elevate your holiday table with this stunning Christmas Wreath Salad. Artfully arranged on a round board, this salad combines fresh arugula, crisp cucumbers, juicy cherry tomatoes, and sweet candied pecans, accented with creamy mozzarella pearls and bright pomegranate arils.
A tangy homemade Greek dressing ties this Christmas Wreath Salad together, offering a perfect balance of zesty and savory flavors. The salad’s beautiful wreath shape adds charm and elegance, making it a dazzling table centerpiece that tastes as good as it looks. Your guests will absolutely love it!
Christmas Wreath Salad
We recently brought this salad to a party, and it was a big hit. The Greek dressing (you can make it in advance) was served on the side, but you can also drizzle it right on the salad. It’s refreshing and light, especially with some heavy dishes like prime rib, or even a clam chowder.
Why I love this recipe
- Love to serve this on the BIG BOARD because it’s perfect for feeding a crowd.
- Perfect for Christmas! Just look at the red and green colors!
- Optional to drizzle with dressing or serve on the side, or set out several favorite salad dressings.
- Great served with sliced baguette and a big pot of our Seafood Chowder for Christmas Eve.
Gather these ingredients
- English cucumbers – finely chopped
- Cherry tomatoes – halved
- Red onion – sliced into rings
- Candied pecans – barely chopped (I buy at Trader Joe’s)
- Pomegranate seeds (arils)
- Arugula or greens
- Mozzarella pearls – cut in half
Make the Greek Dressing:
- Extra-virgin olive oil
- Red wine vinegar
- Garlic clove – minced
- Oregano – dried – more for sprinkling
- Dijon mustard
- Sea salt
- Black pepper – fresh – ground
How to make a Christmas Salad Wreath
- Place a 10 oz. small bowl in the center of a 26-inch round board. [We used a wood bowl.]
- Spread out the arugula greens around the inside bowl to fill up the outside of the round board so that it represents a wreath.
- Add the sliced onions first, then the cucumbers and finally the chopped candied pecans.
- Place cherry tomatoes and the mozzarella pearls evenly throughout the salad.
- Sprinkle with pomegranate arils (seeds).
- Make the Greek dressing by adding all the ingredients to a Mason canning jar. Add a few cracks of black pepper. Shake well before ready to serve.
- Drizzle (optional) on top before serving or serve with dressing on the side.
- Enjoy!
Tips & substitutions
- Use your favorite dressing.
- Replace the arugula with baby spinach.
- Add in more veggies – red bell peppers are colorful and delicious!
- Optional to use feta cheese in place of the mozzarella balls.
- A good crack of fresh black pepper always makes the salad better!
Serving suggestions
Serve this Christmas Wreath Salad alongside warm seafood chowder, apple walnut crostini, and a rich Holiday Rum Bundt Cake.
For serving, we’ve done it 2 ways. We’ve set out the dressing in a cute little glass container with a spout (for pouring), and let guests add their own dressing. And we’ve also drizzled it over the salad and set out the board with salad tongs. Either way is perfect.
Storage
This Christmas Wreath Salad is best enjoyed fresh for maximum flavor and texture. If needed, could store leftovers in an airtight container in the fridge for up to one day, but the greens may lose their crispness.
Check out these other holiday salads while you’re here
Get the Recipe:
Christmas Wreath Salad
Ingredients
- 2 English cucumbers – finely chopped
- 2 cups cherry tomatoes – halved
- 1 medium red onion – sliced into rings
- 1 cup candied pecans, barely chopped (I buy at Trader Joe’s)
- ½ cup pomegranate seeds, arils
- 12-14 oz. arugula or greens
- 1 ½ cups mozzarella pearls, cut in half?
Greek dressing:
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon dried oregano, more for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
Equipment
Instructions
- On a 26-inch round board place a 10 oz. small bowl in the center.
- Circle around the outside of the board to fill in the open area with arugula.
- Place sliced onions first, then cucumbers and chopped candied pecans.
- Place the cherry tomatoes and the mozzarella pearls evenly between the cheese balls. Sprinkle with the pomegranate arils.
- Make the dressing, by adding all the ingredients to a Mason canning jar. Add a few cracks of black pepper. Shake well before ready to serve.
- Optional to drizzle on top before serving, or serve on the side.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
