I adore this christmas green bean salad! A chilled salad with crisp blanched green beans, it’s served with oranges, pomegranate, goat cheese and almonds. Top with a maple vinaigrette for the best flavor ever!
I have the best holiday salad for you today!
This will rank up there as one of my fave fresh winter dishes of all time. This crisp green bean salad is made with fresh oranges, pomegranate, almonds, arugula, goat cheese and an incredible maple vinaigrette.
It is so packed with flavor and refreshing, satisfying and tastes fabulous.
There couldn’t be a better option for your holiday plate!
It’s no secret that I love fresh green bean salads. The simple crisp and pop of the beans – ooooh I just love it. This summer version is a dish I make constantly in the warmer months. While it’s nothing overly special, the change from straight lettuce to green beans is welcome and, dare I say, exciting!
That’s how I feel about this one too.
It’s almost an unexpected way to enjoy green beans in the winter. But the dish is still packed with seasonal ingredients and a spiced dressing, making it perfectly complimentary to your holiday dishes and comfort foods.
These are some of my favorite things!
Fresh citrus, especially cara cara oranges. You could also use blood oranges!
Pomegranate arils.
Chopped almonds. I like to take whole almonds and chop them up for a bigger crunch.
Baby arugula. It’s a little peppery with the perfect bite.
Crumbled goat cheese.
Spiced maple vinaigrette.
The tangy, creamy goat cheese is also such a welcome pairing with green beans. The whole salad is served chilled, and all the different textures, savory flavors and pops of fruit really make the dish stand out.
And the dressing is one I’ve been using all fall – on my autumn pasta salad and more – and it couldn’t be more delicious.
Definitely the best addition to the meal this year!
Christmas Citrus Green Bean Salad
Citrus Crisp Green Bean Salad
I adore this christmas green bean salad! A chilled salad with crisp blanched green beans, it’s served with oranges, pomegranate, goat cheese and almonds. Top with a maple vinaigrette for the best flavor ever!
- 1 pound fresh green beans
- 4 cups baby arugula greens
- 2 navel or cara cara oranges, segmented
- ½ cup pomegranate arils
- ⅓ cup whole almonds, chopped (roasted/salted is your preference!)
- 2 to 3 ounces goat cheese, crumbled
- kosher salt and pepper
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Start by blanching the green beans. Prepare an ice bath – fill a large bowl with ice and cold water.
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Bring a large pot of water to a boil. Once boiling, add the green beans and cook for 3 to 4 minutes. Use a strainer to immediately transfer the beans to the ice bath. Let them chill in the bath for 5 minutes. Pat the beans dry with a paper towel. Cut them in half or in thirds – nothing fancy. Just run a knife through them.
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Place the beans and arugula in a large bowl and give them a pinch of salt and pepper.
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Top with the oranges, pomegranates, goat cheese and almonds. Drizzle the dressing on and toss well. Serve immediately!
maple vinaigrette
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Whisk together the vinegar, maple syrup, garlic, nutmeg, pepper flakes and a big pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This stays great in the fridge for a few days – just shake or whisk before using.
And super festive! And pretty!