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Pomegranate Christmas Salad with Honey Mustard Dressing Recipe

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★★★★★

4.8 from 79 reviews

A festive and vibrant Pomegranate Christmas Salad featuring fresh greens, creamy avocado, crunchy candied nuts and seeds, tangy blue cheese, and a luscious honey mustard dressing with a hint of fig and citrus. Perfect for holiday gatherings, this salad balances sweet, savory, and spicy elements for a refreshing seasonal treat.

Ingredients

Scale

Candied Nuts and Seeds

  • 1/2 cup honey (raw preferred for better texture)
  • 1 1/2 cups walnuts
  • Salt, generous pinch
  • 1/4 tsp chipotle powder
  • 1/2 cup pumpkin seeds (raw, unsalted)
  • Chili flakes (red pepper flakes, adjust to taste)

Salad

  • 2 avocados (ripe but still firm, sliced just before serving)
  • 2 cups pomegranate seeds
  • 1.5 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

Dressing

  • 1/3 cup olive oil (extra virgin, mild flavor works best)
  • 2 tsp Dijon mustard (Grey Poupon recommended)
  • 1/4 cup balsamic vinegar
  • 1 tbsp fig preserves
  • 2 tsp orange zest (finely grated, from unwaxed oranges)
  • Black pepper, to taste
  • 3 tbsp fresh orange juice
  • 2 tbsp honey
  • Pinch of kosher salt

Instructions

  1. Prepare the Candied Nuts and Seeds: Preheat your oven to 375°F (190°C). In a bowl, combine 1 1/2 cups walnuts, 1/2 cup pumpkin seeds, 2 tbsp honey, 1/4 tsp chipotle powder, and a generous pinch of salt. Mix until the nuts and seeds are evenly coated. Spread the mixture in a single layer on a baking sheet and bake for 15 minutes, stirring once halfway through for even toasting. Remove and let cool completely on the baking sheet so they crisp up, ideally resting for at least 10 minutes.
  2. Make the Honey Mustard Dressing: While nuts toast, whisk together 1/3 cup olive oil, 1/4 cup balsamic vinegar, 2 tsp Dijon mustard, 2 tbsp honey, 1 tbsp fig preserves, 2 tsp orange zest, and 3 tbsp fresh orange juice in a bowl or jar. Season with a pinch of kosher salt and freshly ground black pepper. Whisk or shake vigorously until fully emulsified and smooth. Set aside at room temperature.
  3. Prepare the Fresh Salad Components: Wash and thoroughly dry 6 cups salad greens and 2 cups endive. Slice endive into 1-inch pieces and add both to a large salad bowl. Thinly slice 2 apples and add to the bowl, slicing just before assembling to minimize browning (optional: toss with lemon juice to prevent oxidation). Keep 2 avocados, 2 cups pomegranate seeds, and 1.5 cups crumbled blue cheese ready but add later to keep avocados fresh.
  4. Assemble and Dress the Salad: Once candied nuts and seeds have cooled, add them to the salad bowl along with 2 cups pomegranate seeds and most of the crumbled blue cheese, reserving a small amount for garnish. Slice the avocados just before adding to prevent browning. Pour honey mustard dressing over the salad and gently toss until evenly coated, being careful not to crush avocado or greens.
  5. Finish and Serve: Transfer salad to a serving platter or individual plates. Garnish with the reserved blue cheese crumbles and a light sprinkle of chili flakes for a touch of heat and vibrant color. Serve immediately while nuts remain crispy and salad fresh.

Notes

  • For best texture, use raw, unsalted pumpkin seeds and raw honey in the candied nuts.
  • Slicing the avocados and apples just before serving helps prevent browning and maintains freshness.
  • If concerned about apple oxidation, toss slices lightly with lemon juice before adding to salad.
  • Adjust chili flakes to taste for desired spice level or omit for milder flavor.
  • The dressing can be prepared in advance and refrigerated; bring to room temperature before serving.
  • Keep candied nuts fully cooled before adding to the salad to maintain crunchiness.

Keywords: Pomegranate salad, Christmas salad, honey mustard dressing, candied walnuts, blue cheese salad, holiday salad, festive salad recipe

Find it online: https://delishfamilyrecipe.com/pomegranate-christmas-salad-with-honey-mustard-dressing-recipe/