Pomegranate Christmas Salad with Honey Mustard Dressing Recipe
This festive Pomegranate Christmas Salad with Honey Mustard Dressing combines crisp greens, ripe avocados, crunchy candied nuts and seeds, sweet-tart pomegranate seeds, and creamy blue cheese, all tossed in a vibrant honey mustard and fig vinaigrette. The candied walnuts and pumpkin seeds add a delightful crunch with a subtle smoky heat from chipotle and chili flakes, making this salad an irresistible holiday starter or side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
Candied Nuts and Seeds
- 1/2 cup raw honey
- 1 1/2 cups walnuts
- Generous pinch of salt
- 1/4 tsp chipotle powder
- 1/2 cup raw, unsalted pumpkin seeds
- Red pepper flakes (to taste)
Salad
- 2 ripe but firm avocados, sliced just before serving
- 2 cups pomegranate seeds
- 1.5 cups crumbled blue cheese (about 6 oz)
- 6 cups salad greens (spring mix or baby lettuce)
- 2 apples (Honeycrisp or Granny Smith), thinly sliced
- 2 cups endive, sliced into 1-inch pieces
Dressing
- 1/3 cup extra virgin olive oil (mild flavor)
- 2 tsp Dijon mustard (Grey Poupon recommended)
- 1/4 cup balsamic vinegar
- 1 tbsp fig preserves
- 2 tsp finely grated orange zest (from unwaxed oranges)
- 3 tbsp fresh squeezed orange juice
- 2 tbsp honey
- Pinch of kosher salt
- Black pepper, freshly ground
Instructions
- Candied Nuts and Seeds: Preheat your oven to 375°F. In a mixing bowl, combine walnuts, pumpkin seeds, honey, chipotle powder, and a generous pinch of salt. Mix thoroughly until all nuts and seeds are evenly coated with honey and spices. Spread this mixture in a single layer on a baking sheet. Bake for 15 minutes, stirring once halfway through, to ensure even toasting. Remove from oven and let cool completely on the baking sheet for at least 10 minutes to allow them to crisp and deepen in flavor.
- Prepare Dressing: While the nuts toast, prepare the dressing by whisking 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. Whisk or shake vigorously until the dressing is smooth, emulsified, and the fig preserves are fully incorporated. Set aside at room temperature.
- Prepare Salad Base: Wash and thoroughly dry the salad greens and endive. Slice the endive into 1-inch pieces and place both greens and endive in a large salad bowl. Thinly slice the apples and add them to the bowl. To prevent browning, slice apples just before assembling or toss lightly with lemon juice if desired. Have the avocados, blue cheese, and pomegranate seeds prepared nearby but do not add yet.
- Assemble 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 for garnish. Slice the avocados just before adding to maintain freshness and prevent browning. Pour the honey mustard dressing over the salad and gently toss everything together until evenly coated, taking care not to crush the avocados or delicate greens.
- Serve: Transfer the tossed salad to a serving platter or individual plates. Garnish with the reserved blue cheese crumbles and sprinkle lightly with red chili flakes for a festive touch and subtle heat. Serve immediately to enjoy the crisp nuts and fresh greens.
Notes
- Slice avocados and apples just before serving to prevent browning.
- Allow candied nuts and seeds to cool completely to achieve maximum crunch.
- Adjust red pepper flakes to your preferred level of heat.
- If concerned about apple oxidation, toss slices lightly with lemon juice before adding to salad.
- Use raw honey for a better texture in candied nuts.
Keywords: Pomegranate salad, Christmas salad, Honey mustard dressing, Candied nuts, Holiday salad, Blue cheese salad
