Dessert

Christmas Salad with Honey Mustard Dressing Recipe

ByMaya Arden November 3, 2025November 3, 2025

Introduction

This Christmas Salad with Honey Mustard Dressing is a festive and vibrant dish that combines crunchy nuts, fresh fruit, and tangy cheese for a perfect holiday side. The honey mustard dressing adds a sweet and zesty finish that ties all the flavors together beautifully.

A wooden bowl filled with a colorful salad sits on a white marbled surface. The base layer is a mix of fresh green leafy lettuce and arugula with a light, curly texture. Spread throughout the greens are bright red pomegranate seeds that add small bursts of color, along with chunks of creamy blue cheese that have white and light blue marbling. Slices of pale green avocado pieces and light yellow apple wedges are layered around, adding smooth textures. Scattered on top are glazed walnuts and some pumpkin seeds, giving a crunchy, shiny dark brown element. In the background, a small wooden bowl contains more glazed nuts, and a large gold spoon is partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups raw walnuts
1/2 cup shelled pumpkin seeds

1/3 cup honey or maple syrup
1/4 teaspoon chipotle chili powder

kosher salt and black pepper, to taste
6 cups mixed greens

2 cups Frisée
1-2 apples or pears, chopped
2 avocados, sliced

2 cups pomegranate arils
1 cup crumbled blue cheese, feta, or goat cheese
1/3 cup extra virgin olive oil

1/4 cup balsamic or apple cider vinegar
2 teaspoons Dijon mustard
2 tablespoons honey

1 tablespoon fig preserves
2 teaspoons orange zest
2 tablespoons orange juice

chili flakes, to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a bowl, toss the walnuts and pumpkin seeds with honey or maple syrup, chipotle chili powder, and a pinch of kosher salt.
Step 2: Spread the nuts evenly on the prepared baking sheet and bake for 15 minutes, stirring once halfway through, until the walnuts are toasted and fragrant. Remove from the oven and sprinkle with flaky salt. Let them cool in a single layer.

Step 3: In a large salad bowl, add the mixed greens, Frisée, chopped apples or pears, sliced avocados, and pomegranate arils. Sprinkle the crumbled cheese and toasted nuts over the top, then gently toss to combine.
Step 4: To make the dressing, combine the olive oil, balsamic or apple cider vinegar, Dijon mustard, honey, fig preserves, orange zest, orange juice, chili flakes, and a pinch of salt and pepper in a glass jar. Tighten the lid and shake well until emulsified.
Step 5: Just before serving, drizzle the dressing over the salad and gently toss to coat everything evenly. Serve immediately and enjoy your festive Christmas Salad!

Tips & Variations

Use maple syrup instead of honey for a vegan-friendly dressing and nut glaze.
Swap chipotle chili powder for smoked paprika if you prefer a milder smoky flavor.
Try adding pomegranate molasses to the dressing for extra depth and sweetness.

Add toasted pecans or sliced almonds in place of walnuts for a different crunch.

Storage

Store leftover salad components separately: keep the nuts and dressing in airtight containers in the refrigerator for up to one week. Store the prepared salad greens and fruit un-dressed in the fridge for 1-2 days. Toss with dressing just before serving to maintain freshness and texture.