Introduction

This Pomegranate Christmas Salad with Honey Mustard Dressing is a festive, flavorful dish perfect for holiday gatherings. Crisp greens, sweet and tangy fruit, crunchy candied nuts, and a zesty dressing come together for a delightful seasonal treat.

The image shows a close-up of a fresh, colorful arrangement featuring a white bowl on the right filled with shiny, bright red pomegranate seeds alongside a split pomegranate. To the left, there is a layer of pale green curly lettuce with soft texture, and in front of it, neatly stacked slices of red and yellow apple with smooth skin, fanned out in a layered pattern. Scattered around are a few pomegranate seeds and small green lettuce pieces on a dark wooden surface with a rustic look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Candied nuts and seeds:

1/2 cup honey (raw preferred for better texture)
1 1/2 cups walnuts
Salt (to taste, generous pinch)
1/4 tsp chipotle powder
1/2 cup pumpkin seeds (raw, unsalted)
Chili flakes (red pepper flakes, adjust to taste)

Salad:

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

Dressing:

1/3 cup olive oil (extra virgin, mild flavor works best here)
2 tsp Dijon mustard (I use Grey Poupon)
1/4 cup balsamic vinegar
1 tbsp fig preserves
2 tsp orange zest (finely grated, from unwaxed oranges)
Black pepper
3 tbsp orange juice (fresh squeezed preferred)
2 tbsp honey
Pinch of kosher salt

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 salt, mixing until the 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. Remove from the oven and let cool completely on the baking sheet to allow them to crisp up, ideally for at least 10 minutes.
Step 2: 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 salt and freshly ground black pepper to taste. Whisk or shake vigorously until well emulsified and smooth. Set aside at room temperature.
Step 3: Wash and thoroughly dry salad greens and endive. Slice endive into 1-inch pieces, add both to a large salad bowl. Thinly slice apples and add them as well. To minimize browning, slice apples just before assembling or toss lightly with lemon juice if preferred.
Step 4: Once the candied nuts and seeds have cooled completely, add them to the salad bowl along with pomegranate seeds and most of the crumbled blue cheese, reserving a small handful for garnish. Slice avocados just before adding to keep fresh and prevent browning.
Step 5: Pour the honey mustard dressing over the salad and gently toss until everything is well coated, being careful not to crush avocado slices or delicate greens.
Step 6: Transfer the salad to a serving platter or individual plates. Top with reserved blue cheese crumbles and finish with a light sprinkle of red chili flakes for a hint of heat and festive color. Serve immediately while nuts are still crispy and greens fresh.

Tips & Variations

Use raw, unsalted nuts and seeds for better control over seasoning and sweetness.
Slice avocados and apples just before serving to prevent browning.
Toss apple slices lightly with lemon juice if you need to prepare them in advance to avoid oxidation.
Adjust chili flakes to your preferred spice level or omit for a milder salad.
Substitute blue cheese with feta or goat cheese for a different flavor profile.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep candied nuts in a sealed container at room temperature for up to 1 week to maintain crunch. For best results, toss salad with dressing just before serving to prevent sogginess.

How to Serve

A wooden bowl filled with a fresh salad sits on a white marbled surface, showing several layers and textures. The bottom layer is green leafy mixed salad greens with curly and smooth leaves. On top, slices of light green avocado and pale yellow apple pieces are spread evenly. There are small bright red pomegranate seeds scattered over everything, adding pops of color. Crumbled white cheese pieces dot the salad, along with crunchy, golden-brown walnuts and pumpkin seeds. The salad looks fresh and vibrant with different colors and textures blending together. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

To keep the salad fresh and crisp, prepare the components in advance but assemble and dress it just before serving. Nuts and dressing can be made up to a day ahead.

What can I use if I don’t have chipotle powder?

If chipotle powder isn’t available, substitute with smoked paprika for a mild smoky flavor or a pinch of cayenne for heat, adjusting to taste.