Christmas Salad with Honey Mustard Dressing Recipe
This festive Christmas Salad with Honey Mustard Dressing is a delightful blend of crisp mixed greens, sweet fruits, crunchy toasted walnuts and pumpkin seeds, tangy cheese, and a vibrant honey mustard dressing with a hint of citrus and spice. Perfect for holiday gatherings or a fresh, colorful addition to your winter menu, this salad balances textures and flavors for a truly satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Toasted Nuts and Seeds
- 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, to taste
Salad
- 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
Honey Mustard Dressing
- 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
- Kosher salt, to taste
- Black pepper, to taste
- Chili flakes, to taste
Instructions
- Toast Walnuts and Pumpkin Seeds: Preheat the oven to 375° F. Line a baking sheet with parchment paper. In a bowl, toss the raw walnuts and pumpkin seeds with honey or maple syrup, chipotle chili powder, and a pinch of kosher salt until evenly coated. Spread them out on the prepared baking sheet in a single layer. Bake for 15 minutes, stirring once halfway through to ensure even toasting. Remove from the oven, spread in one layer to cool, and sprinkle with flaky salt for extra texture and flavor.
- Prepare the Salad Base: In a large salad bowl, combine the mixed greens and Frisée. Add in the chopped apples or pears, sliced avocados, and pomegranate arils. Sprinkle the crumbled blue cheese, feta, or goat cheese evenly over the salad along with the toasted nuts and seeds. Gently toss all ingredients together to mix the flavors without bruising the delicate greens and avocado.
- Make the Honey Mustard Dressing: In a glass jar or small bowl, combine the extra virgin olive oil, balsamic or apple cider vinegar, Dijon mustard, honey, fig preserves, orange zest, and orange juice. Season with kosher salt, black pepper, and chili flakes to taste. Shake or whisk vigorously until well emulsified and smooth.
- Dress and Serve: Just before serving, drizzle the honey mustard dressing over the salad. Toss gently to coat all ingredients with the flavorful dressing. Serve immediately to enjoy the crisp textures and vibrant flavors at their freshest.
Notes
- Use maple syrup instead of honey for a vegan version.
- Substitute any nut or seed of choice if you prefer, such as pecans or sunflower seeds.
- Choose your favorite cheese or omit for a dairy-free salad.
- Make dressing ahead and store in the refrigerator for up to 2 days. Shake well before use.
- If preparing ahead of time, keep dressing and salad separate to avoid sogginess.
Keywords: Christmas salad, honey mustard dressing, toasted walnuts, pumpkin seeds, festive salad, holiday salad, mixed greens, pomegranate, avocado, chipotle, healthy salad
