Print

Pomegranate Christmas Salad with Honey Mustard Dressing Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

A festive and vibrant Pomegranate Christmas Salad featuring crisp greens, sweet apples or pears, creamy avocado, and tangy crumbled cheese, topped with warm candied walnuts and pumpkin seeds. The salad is perfectly complemented by a zesty honey mustard dressing with hints of orange and fig, making it a delightful holiday dish that balances sweet, savory, and spicy flavors.

Ingredients

Scale

For the Candied Nuts and Seeds

  • 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, to taste
  • Chili flakes, to taste

For the Salad

  • 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)

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
  • 2 tsp grated orange zest
  • 2 tbsp orange juice
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste

Instructions

  1. Prepare the candied nuts and seeds: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, combine the raw walnuts and hulled pumpkin seeds with honey or maple syrup, chipotle powder, kosher salt, and chili flakes. Toss to coat evenly. Spread the mixture evenly on the prepared baking sheet. Bake for 15 minutes, stirring once halfway through, until fragrant and toasted. Remove from oven, spread out on the sheet, sprinkle with flaky salt, and allow to cool completely.
  2. Assemble the salad: In a large salad bowl, place the assorted salad greens and curly endive. Add the chopped apples or pears, sliced avocados, and pomegranate seeds. Sprinkle the crumbled cheese over the top, then add the cooled candied walnuts and pumpkin seeds. Gently toss to combine, layering ingredients first if desired for a more attractive presentation before mixing.
  3. Make the dressing: In a glass jar or small bowl, combine the extra-virgin olive oil, balsamic or apple cider vinegar, Dijon mustard, honey, fig preserves, grated orange zest, orange juice, kosher salt, and freshly ground black pepper. Seal the jar and shake vigorously until the dressing is smooth and emulsified, or whisk vigorously if using a bowl. For extra brightness, add a bit more orange zest if desired.
  4. Toss and serve: Just before serving, drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Serve immediately to enjoy the freshness and textures of this festive salad.

Notes

  • You can substitute honey with pure maple syrup for a vegan option.
  • Choose blue cheese, goat cheese, or feta based on your preference; all add a nice tangy flavor.
  • To add extra crunch, consider adding toasted pecans or almonds instead of walnuts.
  • If you prefer less heat, reduce or omit the chipotle powder and chili flakes in the candied nuts.
  • Prepare the candied nuts a day ahead to save time; store them in an airtight container at room temperature.
  • Use fresh pomegranate seeds for a burst of juicy sweetness and visual appeal.
  • The dressing can be made ahead and refrigerated; bring it to room temperature and shake well before use.

Keywords: Pomegranate Christmas Salad, candied walnuts, honey mustard dressing, festive salad, holiday salad, healthy salad, avocado salad, endive salad

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