Introduction

This Pomegranate Christmas Salad with Honey Mustard Dressing combines festive flavors and textures for a refreshing and elegant dish. Crisp greens, creamy avocado, sweet pomegranate seeds, and tangy blue cheese come together with candied nuts and a zesty dressing to create a perfect holiday salad.

A white plate holds a fresh salad with a base layer of green leafy lettuce mixed with arugula, topped with slices of light green avocado and pale cream pear slices. Scattered on top are bright red pomegranate seeds and rough-textured brown walnuts coated in a shiny glaze. Small chunks of crumbly blue cheese add a white and blue contrast, and the salad is finished with a light dressing that gives a glossy look. A silver fork rests on the edge of the plate, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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)

For the salad:

2 avocados (ripe but still firm, sliced just before serving)
2 cups pomegranate seeds
1 1/2 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

For the 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 with the honey and spices. Spread the mixture in a single layer on a baking sheet and bake for 15 minutes, stirring once halfway through to ensure even toasting. Remove from the oven and let cool completely on the baking sheet to crisp up, ideally for at least 10 minutes.
Step 2: While the nuts toast, whisk together the 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 the dressing is well emulsified and smooth. Set aside at room temperature.
Step 3: Wash and thoroughly dry your salad greens and endive. Slice the endive into 1-inch pieces and add both to a large salad bowl. Thinly slice the apples and add them to the bowl as well. To prevent browning, slice apples just before assembling or toss lightly with lemon juice. Have your avocados, blue cheese, and pomegranate seeds ready but do not add them yet to keep avocados fresh.
Step 4: Once the candied nuts and seeds have cooled, add them to the salad bowl along with the pomegranate seeds and most of the crumbled blue cheese, reserving a small amount for garnish. Slice the avocados just before adding them, then pour the honey mustard dressing over the salad. Gently toss everything together until well coated, careful not to crush the avocado slices or greens.
Step 5: Transfer the salad to a serving platter or individual plates. Top with the 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 the nuts remain crispy and the greens fresh.

Tips & Variations

Use raw, unsalted pumpkin seeds and walnuts for the best texture and flavor in candied nuts.
To prevent avocado browning, slice it last and toss salad gently. Alternatively, a splash of lemon juice can help preserve the green color.
For a milder heat, reduce chipotle powder or chili flakes according to your taste.
Swap blue cheese for feta or goat cheese if you prefer a different tang.
You can add toasted pecans or almonds in place of walnuts for variation.

Storage

Store leftover salad components separately in airtight containers in the refrigerator. The candied nuts keep well for up to one week. Dress the salad just before serving to maintain crispness. If you need to store the assembled salad, keep it covered and consume within 1 day. Reheat is not recommended as the salad is best enjoyed fresh and chilled.

How to Serve

A white bowl filled with a fresh salad showing about four layers of ingredients starting with green leafy spinach as the base. On top, there are bright yellow peach slices scattered evenly. Next, small red pomegranate seeds sprinkled all over add color and texture. Topping the salad are a few pecan halves spread around, and thin green herb sprigs are placed for garnish. The bowl sits on a white marbled surface with a beige cloth beside it and a small white bowl containing a light beige dressing in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the candied nuts ahead of time?

Yes, you can prepare the candied nuts and seeds up to a week in advance. Store them in an airtight container at room temperature to keep them crisp.

What can I use if I don’t have fig preserves?

If you don’t have fig preserves, you can substitute with an equal amount of apricot jam or honey for a similar sweetness and texture in the dressing.