Introduction

This Pomegranate Christmas Salad with Honey Mustard Dressing is a festive and flavorful dish perfect for holiday gatherings. Crisp greens, sweet fruit, tangy cheese, and crunchy candied nuts combine beautifully under a zesty, homemade dressing.

A fresh salad is served in a white bowl on a white marbled surface, showing several layers and colors. The bottom layer is a mix of green leafy vegetables, including arugula and other lettuces, providing a soft texture and deep green color. On top are slices of green avocado and pale, thin pear slices, both arranged evenly around the bowl, adding smoothness and light earthy tones. Scattered throughout are bright red pomegranate seeds, small and juicy, creating a vibrant contrast. Crumbled blue cheese in white with blue veins is sprinkled lightly, giving a creamy texture. Finally, golden-brown walnuts are spread on top, coated lightly with a shiny dressing that adds a glossy finish. A silver fork rests inside the bowl, partly visible among the salad layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups raw walnut halves
1/2 cup hulled pumpkin seeds
1/3 cup honey or pure maple syrup
1/4 tsp chipotle powder
Kosher salt
Chili flakes, to taste
6 cups assorted salad greens
2 cups curly endive (frisée)
1 to 2 apples or pears, chopped
2 avocados, sliced
2 cups pomegranate seeds
1 cup crumbled cheese (blue, goat, or feta)
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
2 tsp grated orange zest
2 tbsp orange juice
Freshly ground black pepper

Instructions

Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, toss the walnut halves and pumpkin seeds with honey or maple syrup, chipotle powder, a generous pinch of kosher salt, and chili flakes to taste. Spread evenly on the baking sheet, bake for 15 minutes, stirring once halfway, until toasted and fragrant. Remove and sprinkle immediately with flaky salt. Let cool completely.
Step 2: In a large salad bowl, combine the assorted salad greens and curly endive. Add the chopped apples or pears, sliced avocados, and pomegranate seeds. Sprinkle the crumbled cheese and cooled candied nuts and seeds over the top. Gently toss to combine, layering ingredients first for a pretty presentation if desired.
Step 3: In a jar or small bowl, mix together the olive oil, balsamic or apple cider vinegar, Dijon mustard, honey, fig preserves, grated orange zest, orange juice, a pinch of kosher salt, and freshly ground black pepper. Shake vigorously or whisk until the dressing is smooth and emulsified. Add extra orange zest if you like more brightness.
Step 4: Just before serving, drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately and enjoy this vibrant, festive salad.

Tips & Variations

For a nut-free version, substitute candied nuts with roasted chickpeas or omit entirely.
Use goat cheese for a creamy tang or blue cheese for a stronger flavor.
Fresh figs or dried cranberries can be added for extra sweetness and texture.
If you prefer less spice, reduce or omit the chipotle powder and chili flakes in the candied nuts.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated and shake well before using. For the best texture, dress the salad just before serving to prevent sogginess.

How to Serve

The image shows a fresh salad in a white bowl placed on a white marbled surface. The salad has a base layer of mixed green leafy vegetables including arugula and lettuce, creating a rich green bed. On top, there are scattered bright red pomegranate seeds and creamy chunks of blue cheese adding white and blue tones. Thin slices of light yellow-green apple are layered throughout, along with whole glossy brown walnuts that add texture and depth. A shiny dressing glistens over the ingredients, enhancing their colors. A silver fork is partially visible at the edge of the bowl. In the background, there is a hint of another bowl with greens and a decorative golden round object. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the candied nuts in advance?

Yes, the candied nuts and seeds can be made a day or two ahead and stored in an airtight container at room temperature.

What can I use if I don’t have fig preserves?

You can substitute fig preserves with apricot jam or honey for a similar sweetness and texture in the dressing.