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Pomegranate Christmas Salad with Honey Mustard Dressing

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3.9 from 79 reviews

This vibrant Pomegranate Christmas Salad with Honey Mustard Dressing combines crunchy candied walnuts and pumpkin seeds with fresh seasonal ingredients like pomegranate seeds, apples, and creamy avocado. Tossed with a tangy-sweet honey mustard dressing enriched by fig preserves and a hint of chipotle spice, this festive salad offers a perfect balance of textures and flavors ideal for holiday gatherings or year-round enjoyment.

Ingredients

Scale

Candied Nuts and Seeds

  • 1 1/2 cups walnuts
  • 1/2 cup pumpkin seeds (raw, unsalted)
  • 2 tbsp honey (raw preferred)
  • 1/4 tsp chipotle powder
  • Salt, to taste (generous pinch)
  • Red chili flakes, to taste

Salad

  • 6 cups salad greens (spring mix or baby lettuce)
  • 2 cups endive, sliced into 1-inch pieces
  • 2 apples (Honeycrisp or Granny Smith), thinly sliced
  • 2 avocados, ripe but firm, sliced just before serving
  • 2 cups pomegranate seeds
  • 1.5 cups blue cheese, crumbled (about 6 oz)

Honey Mustard Dressing

  • 1/3 cup extra virgin olive oil (mild flavor)
  • 1/4 cup balsamic vinegar
  • 2 tsp Dijon mustard (Grey Poupon recommended)
  • 2 tbsp honey
  • 1 tbsp fig preserves
  • 2 tsp orange zest (finely grated, from unwaxed oranges)
  • 3 tbsp fresh squeezed orange juice
  • Pinch of kosher salt
  • Black pepper, freshly ground, to taste

Instructions

  1. Prepare the Candied Nuts and Seeds: Preheat your oven to 375°F. In a bowl, combine the walnuts, pumpkin seeds, honey, chipotle powder, and a generous pinch of salt, mixing until all nuts and seeds are evenly coated. Spread the mixture in a single layer on a baking sheet and bake for 15 minutes, stirring once halfway through to ensure even toasting. Remove from the oven and let them cool completely on the baking sheet for at least 10 minutes to become crunchy and deepen the flavors.
  2. Make the Honey Mustard Dressing: While the nuts toast, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, orange zest, and fresh orange juice in a jar or bowl. Season with kosher salt and freshly ground black pepper to taste. Whisk or shake vigorously until the dressing is well emulsified and the fig preserves are fully incorporated. Set aside at room temperature until ready to use.
  3. Prepare the Fresh Salad Components: Wash and thoroughly dry the salad greens and endive. Slice the endive into 1-inch pieces and add both greens and endive to a large salad bowl. Thinly slice the apples and add them to the bowl, slicing just before assembling to minimize browning or optionally tossing lightly with lemon juice to prevent oxidation. Keep avocados, blue cheese, and pomegranate seeds ready but do not add them yet to prevent premature browning of avocado.
  4. Assemble and Dress the Salad: Once the candied nuts and seeds have cooled completely, add them to the salad bowl along with the pomegranate seeds and most of the crumbled blue cheese, reserving some blue cheese for garnish. Slice the avocados just before adding them to keep fresh. Pour the honey mustard dressing over the salad and gently toss everything together until well coated, taking care not to crush the avocado slices or delicate greens.
  5. Finish and Serve: Transfer the salad to a serving platter or individual plates. Top with the reserved blue cheese crumbles and finish with a light sprinkle of red chili flakes for a subtle heat and festive color. Serve immediately to enjoy the crispiness of the nuts and freshness of the greens.

Notes

  • Slice avocados and apples just before serving to prevent browning, or toss apples with lemon juice if prepping ahead.
  • Let candied nuts cool thoroughly on the baking sheet to achieve maximum crunch.
  • Adjust chipotle powder and chili flakes according to your preferred spice level.
  • Use raw, unsalted pumpkin seeds and high-quality honey for best texture and flavor.
  • Fig preserves add a unique sweetness and depth to the dressing; do not skip or substitute lightly.

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