Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://cookwithruby.com/pomegranate-christmas-salad-with-honey-mustard-dressing-recipe/