Introduction

This Pomegranate Christmas Salad with Honey Mustard Dressing is a festive and vibrant dish perfect for holiday gatherings. Packed with crunchy candied nuts, fresh fruit, and a tangy-sweet dressing, it’s a delightful way to brighten up any meal.

A fresh salad is shown in a white bowl on a white marbled surface. The base layer consists of mixed green leaves with different textures, including curly and leafy varieties. On top, there are slices of creamy green avocado and thin slices of pale pear. Bright red pomegranate seeds are scattered throughout, adding vibrant spots of color. Chunky walnuts are spread over the salad, glistening slightly, likely from a light dressing. Small crumbles of blue cheese appear dotted around the salad's surface, adding a rich and creamy texture. A silver fork rests inside the bowl, slightly visible among the greens. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the candied nuts and seeds:

1 1/2 cups raw walnut halves, toasted
1/2 cup hulled pumpkin seeds
1/3 cup honey (raw preferred)
1/4 tsp chipotle powder (adjust to taste)
Kosher salt, to taste
Chili flakes (optional)

For the salad:

6 cups assorted salad greens
2 cups curly endive (frisée or radicchio)
1 to 2 apples or pears, chopped into 1/2-inch pieces
2 avocados
1 cup crumbled cheese (blue cheese, goat, or feta)
2 cups pomegranate seeds (fresh arils)

For the dressing:

1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar (or apple cider vinegar)
2 tsp Dijon mustard
2 tbsp honey
1 tbsp fig preserves (or any fruit preserve)
2 tsp grated orange zest (freshly minced)
2 tbsp orange juice (freshly squeezed)
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1: Preheat your oven to 375°F. In a bowl, combine the walnuts, pumpkin seeds, honey, chipotle powder, and a generous pinch of kosher salt. Mix thoroughly until all nuts and seeds are evenly coated.
Step 2: Spread the mixture in a single layer on a baking sheet and bake for 15 minutes, stirring once halfway through to toast evenly. Remove and spread on a clean surface to cool completely so they crisp up.
Step 3: While the nuts are toasting, prepare the dressing. In a jar or small bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, orange zest, orange juice, salt, and pepper. Shake or whisk until emulsified. Set aside.
Step 4: Wash and dry the salad greens and curly endive, then tear into bite-sized pieces. Chop apples or pears into 1/2-inch pieces and add to a large bowl. Set aside the cheese and pomegranate seeds.
Step 5: Once nuts are cool, add them, pomegranate seeds, and most of the cheese to the salad bowl. Slice avocados directly on top just before serving to prevent browning.
Step 6: Pour the dressing over the salad and toss gently but thoroughly, taking care not to bruise greens or mash avocados.
Step 7: Divide the salad among plates or a serving platter. Garnish with reserved cheese and a sprinkle of chili flakes if desired. Serve immediately while greens are crisp and nuts crunchy.

Tips & Variations

Toast nuts ahead of time to save prep during assembly and ensure maximum crunch.
Use radicchio if curly endive is unavailable for a similar bitter crunch.
Substitute fig preserves with apricot or orange marmalade for a different flavor twist.
Add a handful of dried cranberries or fresh herbs like mint for an extra festive touch.
Slice avocados just before serving to keep them fresh and green.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated as well. Assemble and toss just before serving to maintain freshness and texture. The toasted nuts can be stored in an airtight container at room temperature for up to one week.

How to Serve

A white bowl filled with a fresh salad sits on a white marbled surface. The salad has a base layer of green lettuce and mixed leaves with a mix of yellow-orange peach slices spread evenly on top. There are also bits of creamy white cheese scattered around, along with some dark red pomegranate seeds. Thin, dark chopsticks are placed inside the bowl on the left side, with a silver spoon next to them. The colors of the salad are bright and look fresh, showing different textures like soft cheese, juicy fruit, and crisp greens. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts besides walnuts?

Yes, pecans or almonds work wonderfully as substitutes. Toast them similarly for enhanced flavor and crunch.

How do I prevent the avocado from browning?

Slice the avocado just before serving and add it directly to the salad. Avoid mixing too early to keep it fresh and visually appealing.

Pomegranate Christmas Salad with Honey Mustard Dressing Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

This Pomegranate Christmas Salad with Honey Mustard Dressing is a festive, vibrant salad perfect for holiday gatherings. It combines crunchy candied walnuts and pumpkin seeds, fresh crisp greens, juicy apples or pears, creamy avocados, tangy cheese, and juicy pomegranate seeds all tossed in a sweet and tangy honey mustard dressing flavored with fig preserves and orange zest. The candied nuts add a delightful sweet-spicy crunch that complements the fresh produce and salad greens beautifully.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Salad
Method: Baking
Cuisine: American

Ingredients

Scale

Candied Nuts and Seeds

1 1/2 cups raw walnut halves (toasted)
1/2 cup hulled pumpkin seeds
1/3 cup honey (raw preferred)
1/4 tsp chipotle powder (adjust to taste)
Kosher salt (a generous pinch)
Chili flakes (optional, for extra kick)

Salad Ingredients

6 cups assorted salad greens
2 cups curly endive (frisée or substitute with radicchio)
1 to 2 apples or pears, chopped into 1/2-inch pieces
2 avocados, sliced just before serving
2 cups pomegranate seeds (fresh arils)
1 cup crumbled cheese (blue cheese, goat cheese, or feta preferred)

Honey Mustard Dressing

1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar (or apple cider vinegar)
2 tsp Dijon mustard
2 tbsp honey
1 tbsp fig preserves (or any fruit preserve)
2 tsp grated orange zest (fresh)
2 tbsp fresh orange juice
Kosher salt (pinch)
Freshly ground black pepper (to taste)

Instructions

Toast the Nuts and Seeds with Honey-Spice Coating: Preheat your oven to 375°F. In a bowl, thoroughly combine the raw walnut halves, hulled pumpkin seeds, honey, chipotle powder, kosher salt, and optional chili flakes so that all nuts and seeds are evenly coated. Spread this mixture in a single layer on a baking sheet. Bake for 15 minutes, stirring once halfway to ensure even toasting. The nuts will become fragrant and slightly darkened. Remove from oven and spread on a clean surface to cool completely, allowing them to crisp up.
Prepare the Honey Mustard Dressing: While the nuts toast, combine the extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, grated orange zest, fresh orange juice, a pinch of kosher salt, and freshly ground black pepper in a jar with a lid or a bowl. Shake vigorously for 30 seconds if using a jar, or whisk thoroughly if using a bowl until well emulsified. Set the dressing aside until ready to use.
Prepare the Fresh Ingredients: Wash and dry the assorted salad greens and curly endive, tearing or chopping into bite-sized pieces and placing them into a large salad bowl. Chop the apples or pears into 1/2-inch pieces and add to the bowl to prevent browning. Keep avocados whole until just before assembly to avoid oxidation. Measure out pomegranate seeds and crumble the cheese.
Assemble and Dress the Salad: Once the candied nuts and seeds are fully cooled, add them to the large bowl with salad greens and chopped fruit. Add the pomegranate seeds and most of the crumbled cheese, reserving some for garnish. Slice the avocados directly into the bowl and gently toss all components. Pour the honey mustard dressing over the salad and toss gently but thoroughly to coat all ingredients without bruising the greens or mashing the avocado.
Plate and Serve: Divide the dressed salad evenly among serving plates or place on a large serving platter. Garnish with the reserved crumbled cheese and a light sprinkle of chili flakes if desired for extra heat and a colorful finish. Serve immediately to enjoy the crisp greens, creamy avocado, juicy pomegranate, and crunchy candied nuts at their best.

Notes

Toasting nuts ahead of time is convenient and helps deepen their flavor; store cooled nuts in an airtight container until use.
Slicing avocados just before serving prevents browning and keeps them visually appealing.
Adjust chipotle powder and chili flakes to control heat level in the candied nuts.
If fig preserves are unavailable, use any fruit preserve to add sweetness and body to the dressing.
This salad is best served fresh to maintain the crispness of greens and texture contrast.

Keywords: Christmas salad, pomegranate salad, honey mustard dressing, candied nuts, festive salad, holiday salad