Dixie Salad
on Dec 08, 2014, Updated May 13, 2024
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Dixie Salad is a dish made from cream, apples, pomegranates and pecans. This parfait-like recipe is a wonderful addition to a holiday meal, or a deliciously sweet take on fruit salad.
Dixie salad is a classic Southern favorite, packed with a yummy mix of fruits like apples, grapes, and pineapple, along with a good crunch from pecans. Often, you’ll find people throwing in extra fruits like bananas or even oranges to shake things up. It’s a staple that pops up at everything from laid-back family BBQs to fancy Southern soirées.
Add some ever abundant farm-fresh cream for whipping, and you have yourself one delicious dish. Dixie Salad quickly became a family favorite and I look forward to making it again and again.
Table of Contents
Why You’ll Love This Recipe
- Dixie salad offers a perfect balance of sweetness and texture, making it versatile enough to complement any meal.
- It is quick to make with minimal effort, Dixie salad is ideal for both spontaneous meals and planned events.
- You can easily modify it by adding whatever fruits and nuts you have available, tailoring it to various preferences.
- It’s refreshing quality makes Dixie salad a popular choice for summer picnics and potlucks but is also great for holiday dinners as well.
Holiday Tradition of Dixie Salad
There’s a dark-eyed, dark-haired, petite old woman who lives just outside of my town. Her name is Afton. Afton is a kind soul who grew up here in Southern Utah but spent most of her married life traveling the world while her husband became a doctor through the Army. Afton is one of those people who is always so glad to see you and makes you feel so welcome and loved that you secretly know, no matter what anyone else says, you are her favorite person in the world. I adore Afton and miss her other half, Tony, very much.
A few years ago, we had a late Thanksgiving dinner at Afton’s. She made Dixie Salad. Dixie Salad is a Southern Utah tradition when it comes to holiday dinners. She told me that the pioneers who settled the St. George area made this dish for their holiday meals, not only because it is delicious, but because they had all of the seasonal ingredients to make it in the winter. Pomegranates grows in St. George, Utah and are ready around Thanksgiving, apples are ready late fall, and the pecans are starting to fall off the tree then too. Add some ever abundant farm-fresh cream for whipping, and you have yourself one delicious dish. Dixie Salad quickly became a family favorite and I look forward to making it again every winter.
Recipe Ingredients
- Pomegranate Arils: Add a burst of juicy tartness and a splash of vibrant color with pomegranate arils, turning each bite of Dixie Salad into a refreshing treat.
- Apple: Crisp apples infuse a natural sweetness and refreshing crunch.
- Chopped Pecans: Chopped pecans lend a buttery crunch, elevating the Dixie Salad with their nutty richness.
- Cream: A drizzle of cream marries all the flavors together with a silky finish.
- Powdered Sugar: A sprinkle of powdered sugar sweetens the Dixie Salad subtly.
See the recipe card for full information on ingredients and quantities.
How To Make Dixie Salad
Step #1. In a large bowl add the pomegranate, apple, and pecans.
Step #2. Whip the cream (I like using a Kitchen Aid to do this) until it turns into whipped cream, about 2 minutes. Add the powdered sugar and beat well to combine.
Step #3. Add the whipped cream to the fruit mixture and fold gently to combine. Transfer to a serving dish and enjoy right away. Garnish with additional fruit and nuts if desired.
Step #4. Serve and enjoy. Store any leftovers covered in the fridge for up to a day.
Recipe FAQs
Absolutely! Dixie Salad can be prepared a day ahead, which allows the flavors to meld beautifully. Just be sure to add any nuts or crispy toppings right before serving to maintain their crunch.
Crisp, sweet apples like Honeycrisp or Gala are ideal as they hold up well in the salad and provide a nice contrast to the creaminess of the dressing and the tartness of other fruits.
Tossing the apple slices in a little lemon juice or citrus soda can prevent browning and add a slight zesty flavor to the salad.
Freezing is not recommended as it can drastically alter the texture of the fresh ingredients and dressing. It’s best enjoyed fresh or stored in the refrigerator for a few days.
Expert Tips
- When it comes to Dixie Salad, not just any apple will do. Go for crisp varieties like Honeycrisp or Fuji that hold their shape and add a delightful crunch. They contrast beautifully with the creamy elements and ensure every forkful is as good as the last.
- To keep everything fresh and vibrant, toss your salad with the dressing just before it’s time to serve. This keeps the fruits and nuts from getting soggy, ensuring that each bite is perfectly coated and delicious.
- A little spice can go a long way. A dash of cinnamon or nutmeg can add an unexpected warmth and spice that complements the sweet and creamy components beautifully.
Serving Suggestions
Dixie Salad is quite versatile and can complement a variety of dishes. Here are some serving suggestions that pair well with its sweet and crunchy texture:
- Grilled Meats: Serve Dixie Salad alongside grilled chicken, pork chops, or steak. The salad’s sweetness and crunch provide a refreshing contrast to the savory flavors of the meat.
- Barbecue: It’s a perfect side dish for barbecue gatherings, especially with pulled pork or ribs. The creamy and fruity elements of the salad balance the smoky and rich flavors of barbecue.
- Southern-Themed Meals: Incorporate Dixie Salad into a Southern-themed menu, featuring dishes like fried chicken, cornbread, and collard greens. The salad adds a light and refreshing touch to these hearty meals.
More Salads To Consider
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Dixie Salad
Ingredients
- 1 cup pomegranate arils
- 1 cup chopped firm apple
- 1/2 cup chopped pecans
- 1 1/2 cups cream
- 1/4 cup powdered sugar
Instructions
- In a large bowl add the pomegranate, apple, and pecans.
- Whip the cream (I like using a Kitchen Aid to do this) until it turns into whipped cream, about 2 minutes. Add the powdered sugar and beat well to combine.
- Add the whipped cream to the fruit mixture and fold gently to combine. Transfer to a serving dish and enjoy right away. Garnish with additional fruit and nuts if desired.
- Store any leftovers covered in the fridge for up to a day.
I love your history! We have a bumper crop of pomegranates this year, however it is “the off year” for our pecans. We moved down here from SLC and are loving our unique trees. We will be making this salad for our holidays, thanks!
It’s a Southern Utah specialty and you will LOVE it! I was playing with it and added a bit of fresh orange zest (obviously not locally grown) and it was excellent. Enjoy!
At one time, it was also commonly served in the food booths at the Manti Pageant. I guess that they would freeze the seeds in the fall to serve the next year.
I WAS SO EXCITED TO SEE THIS POST! My mom’s family is from St. George and this is our Thanksgiving and Christmas tradition, and this is the closest recipe to what we have that I’ve seen. We also add raisins…I’m not sure why except that is just how my grandparents did it…TRADITION! Every single person in my immediate family LOVES it, and it is the first dish to disappear at those lovely feasts. It is simple and with all that fruit and the nuts you can practically rationalize it as one of the healthier items at these meals. It brings back so many good memories. Thanks!
Yay!! We love it too! I make it for more than just holiday meals though. I rationalize it as being a fruit salad and make it for dinner a couple of times a month 🙂