Christmas Salad with Honey Mustard Dressing Recipe

Introduction

This Christmas Salad with Honey Mustard Dressing is a vibrant and festive dish bursting with fresh flavors and colorful ingredients. Perfect as a refreshing side or starter, its combination of sweet, tangy, and crunchy elements makes it a delightful addition to your holiday table.

Ingredients

• 4 cups baby spinach or mixed greens
• 1 cup fresh pomegranate seeds
• 1 cup fresh cranberries (or dried cranberries)
• 1 medium apple, thinly sliced (such as a Gala or Granny Smith)
• ½ cup candied pecans or walnuts
• ½ cup crumbled feta cheese (optional)
• ¼ cup red onion, thinly sliced (optional)
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• ¼ cup olive oil
• Salt and pepper to taste

Instructions

1. Step 1: Wash and dry the greens thoroughly using a salad spinner or paper towel to remove excess moisture.
2. Step 2: Core and thinly slice the apple, leaving the skin on if desired for added color and nutrients.
3. Step 3: Prepare the pomegranate seeds by carefully removing them from the fruit. If using fresh cranberries, leave whole or slice in half for a milder flavor.
4. Step 4: Optional: Toast the candied pecans or walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Allow to cool before adding to the salad.
5. Step 5: Make the honey mustard dressing by whisking together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper in a small bowl or jar until smooth and combined. Adjust seasoning to taste.
6. Step 6: In a large bowl, combine the greens, pomegranate seeds, cranberries, apple slices, toasted nuts, crumbled feta cheese, and red onion if using. Toss gently to mix.
7. Step 7: Drizzle the dressing over the salad and toss again lightly until evenly coated. Add dressing gradually to avoid overdressing.
8. Step 8: Serve immediately to enjoy the freshest flavors and crisp textures.

Tips & Variations

• For extra crunch, substitute candied nuts with toasted almonds or pumpkin seeds.
• Use dried cranberries if fresh ones are unavailable; soak briefly in warm water to soften if desired.
• Add a handful of fresh herbs like mint or parsley for a bright flavor boost.
• Omit the feta cheese for a dairy-free version, or replace it with goat cheese for a creamier texture.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated and add just before serving to maintain freshness. If prepared in advance, toss the salad lightly before serving to redistribute the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to prepare the salad components ahead but combine and dress the salad just before serving to avoid sogginess.

What can I use instead of pomegranate seeds?

You can substitute pomegranate seeds with red grapes or chopped cherries for similar sweetness and color.

Christmas Salad with Honey Mustard Dressing Recipe

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4.7 from 66 reviews

A festive and refreshing Christmas Salad featuring a vibrant mix of baby spinach, pomegranate seeds, apples, cranberries, and candied nuts, all tossed in a sweet and tangy honey mustard dressing. This colorful salad makes a perfect seasonal side dish or starter for holiday gatherings.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 4 cups baby spinach or mixed greens
• 1 cup fresh pomegranate seeds
• 1 cup fresh cranberries (or dried cranberries)
• 1 medium apple, thinly sliced (such as a Gala or Granny Smith)
• ½ cup candied pecans or walnuts
• ½ cup crumbled feta cheese (optional)
• ¼ cup red onion, thinly sliced (optional)

Honey Mustard Dressing

• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• ¼ cup olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Salad: Wash the baby spinach or mixed greens thoroughly to remove any dirt or grit. Use a salad spinner or gently pat dry with a paper towel to eliminate excess moisture.
2. Slice the Apple: Core and thinly slice the apple, leaving the skin on if desired to add color and nutrients to the salad.
3. Prepare the Pomegranate and Cranberries: Remove fresh pomegranate seeds carefully from the fruit. For cranberries, either use them whole or slice in half to mellow their flavor if using fresh berries.
4. Toast the Nuts (Optional): In a dry skillet over medium heat, toast the candied pecans or walnuts for 3 to 5 minutes until fragrant, stirring occasionally. Allow them to cool completely before adding to the salad.
5. Make the Honey Mustard Dressing: In a small bowl or jar, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until the dressing is smooth and well combined. Taste and adjust seasoning as needed.
6. Assemble the Salad: In a large bowl, combine the dried greens, pomegranate seeds, cranberries, apple slices, toasted nuts, crumbled feta cheese, and sliced red onion if using. Toss gently to mix evenly.
7. Dress the Salad: Drizzle the honey mustard dressing over the salad and toss again lightly until all ingredients are evenly coated. Add dressing gradually to avoid overdressing.
8. Serve Immediately: Present the salad as a colorful and refreshing side dish or starter perfect for holiday meals.

Notes

• To toast nuts, watch carefully to prevent burning and achieve the best flavor.
• Feta cheese and red onion are optional and can be omitted to suit dietary preferences.
• Dried cranberries can be substituted if fresh are not available but may add extra sweetness.
• For a vegan version, omit the honey or substitute with maple syrup and skip the feta cheese.
• This salad is best served fresh to maintain crispness and vibrant colors.

Keywords: Christmas salad, honey mustard dressing, holiday salad, pomegranate salad, apple salad, festive salad