For the last three years, we’ve had a Christmas tradition we truly love. Around December 1st, my sister and I gather for what we call The Cristmas Kickoff. We surround ourselves with all the good charcuterie board foods, and I usually make a sweet potato soup and a fresh salad to complete the spread.
This year, I wanted to create a winter basil pomegranate salad — something fresh, festive, and simple. I ended up throwing this one together, and after a little tinkering with the basil dressing, I realized the secret is pretty simple: just add more basil 😂. It makes the dressing bold, herby, and so good.
This salad feels perfect for winter gatherings, holiday meals, or cozy nights with soup and sourdough. I hope you love it as much as I do.
Winter Basil Pomegranate Salad
This Winter Basil Pomegranate Salad is fresh, vibrant, and perfect for the holiday season. It combines crisp vegetables, creamy avocado, protein-rich garbanzo beans, and juicy pomegranate arils, all tossed in a bold, creamy basil dressing made with avocado oil and pine nuts. It’s easy to make, beautiful on the table, and ideal for entertaining or serving alongside soup and charcuterie boards.
Ingredients
Creamy Basil Dressing
- ½ cup packed fresh basil
- 1 cup avocado oil
- 2 garlic cloves
- 1 teaspoon balsamic vinegar
- 1 lime, juiced about 3 tablespoons
- ¼ cup pine nuts
Salad
- A couple handfuls of spring mix
- 2 radishes thinly sliced
- 1 cucumber sliced
- 1 15-oz garbanzo beans, drained and rinsed if using canned
- ¼ red onion thinly sliced (add more to taste)
- 1 avocado sliced
- 1 Arils from pomegranate Costco sells just the arils when in season
- A few sprigs of fresh basil torn or thinly sliced
Instructions
Make the basil dressing
- Add fresh basil, avocado oil, garlic cloves, balsamic vinegar, lime juice, and pine nuts to a blender. Blend until smooth and creamy. Taste and adjust if needed — adding more basil deepens the flavor.
Assemble the salad
- Add the spring mix to a large serving bowl. Top with radishes, cucumber, garbanzo beans, red onion, avocado slices, pomegranate arils, and fresh basil.
Dress and serve
- Drizzle the salad with the basil dressing just before serving. Gently toss and serve immediately.
Notes
Tips for Serving & Storage
Make ahead: The basil dressing can be made 3–4 days in advance and stored in the refrigerator.
For entertaining: Assemble the salad just before serving to keep everything fresh and crisp.
Serving ideas: This salad pairs beautifully with soup, sourdough bread, or a holiday charcuterie board.
