I adore this Christmas green bean salad — a chilled, crisp dish with blanched green beans, oranges, pomegranate, goat cheese and almonds, finished with a spiced maple vinaigrette for incredible flavor.
I have the best holiday salad for you today!
This is one of my favorite fresh winter dishes. Crisp green beans combine with fresh oranges, pomegranate arils, chopped almonds, peppery baby arugula and tangy crumbled goat cheese. A maple vinaigrette brings everything together for a bright, seasonal salad.
It’s packed with flavor, refreshing and satisfying — a fabulous addition to any holiday table.
There couldn’t be a better option for your holiday plate.
I love fresh green bean salads — the snap and pop of the beans is so satisfying. This winter version swaps typical lettuce for bright, crisp beans and leans into seasonal fruit and warm spices for a festive twist.
It’s an unexpected but welcome way to enjoy green beans during colder months, and it pairs beautifully with holiday mains and comfort foods.
These are some of my favorite things
Fresh citrus — cara cara or blood oranges work especially well.
Pomegranate arils for color and burst of flavor.
Chopped whole almonds for a satisfying crunch; roasted or salted are both great.
Baby arugula for a peppery bite.
Crumbled goat cheese for tang and creaminess.
A spiced maple vinaigrette to balance sweet, tart and savory notes.
The contrast of creamy goat cheese, crisp beans and juicy fruit makes this salad stand out. Serve it chilled so the textures and flavors stay bright.
The maple vinaigrette I use here is one I’ve been using all season — it’s delicious on other fall and winter salads as well.
Definitely one of the best additions to the meal this year.
Christmas Citrus Green Bean Salad
Citrus Crisp Green Bean Salad
4
20 mins
5 mins
25 mins
Ingredients
- 1 pound fresh green beans
- 4 cups baby arugula
- 2 navel or cara cara oranges, segmented
- ½ cup pomegranate arils
- ⅓ cup whole almonds, chopped (roasted or salted if desired)
- 2 to 3 ounces goat cheese, crumbled
- Kosher salt and pepper
Maple Vinaigrette
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 garlic clove, minced
- Kosher salt and pepper
- ⅛ teaspoon freshly ground nutmeg
- pinch red pepper flakes
- ½ cup olive oil
Instructions
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Start by blanching the green beans. Prepare an ice bath by filling a large bowl with ice and cold water.
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Bring a large pot of water to a boil. Add the green beans and cook for 3 to 4 minutes. Immediately transfer the beans to the ice bath to stop cooking and chill for about 5 minutes. Pat the beans dry and cut them in half or thirds.
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Place the beans and arugula in a large bowl and season with a pinch of salt and pepper.
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Top with orange segments, pomegranate arils, crumbled goat cheese and chopped almonds. Drizzle with the maple vinaigrette and toss gently. Serve immediately.
Maple Vinaigrette
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Whisk together the apple cider vinegar, maple syrup, minced garlic, nutmeg, red pepper flakes and a generous pinch of salt and pepper. While whisking, stream in the olive oil until the dressing emulsifies. Store in the fridge for a few days and shake or whisk before using.
Did you make this recipe?
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Super festive and pretty — a bright salad that adds color, crunch and cheer to your holiday spread.