Introduction

This Pomegranate Christmas Salad with Honey Mustard Dressing is a festive and flavorful dish perfect for holiday gatherings. Combining crunchy candied nuts, fresh greens, sweet fruit, and a tangy dressing, it’s a vibrant treat that will impress your guests.

A fresh salad is served in a white bowl placed on a white marbled surface, featuring a mix of green leafy lettuce as the base layer, topped with thin slices of light green avocado and pale pear slices arranged evenly. Bright red pomegranate seeds are scattered throughout, adding pops of color, while small chunks of creamy blue cheese and golden brown walnuts are spread across the top. The salad is lightly drizzled with a glossy dressing that gives a slight shine on the walnuts, making the whole dish look fresh and vibrant. A silver fork rests in the bowl, ready for serving. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the candied nuts and seeds:

1 1/2 cups raw walnut halves (toasted)
1/2 cup hulled pumpkin seeds
1/3 cup honey (raw honey preferred)
1/4 tsp chipotle powder (adjust to taste)
Kosher salt
Chili flakes (optional)

For the salad:

6 cups assorted salad greens
2 cups curly endive (frisée or radicchio can be used)
1 to 2 apples or pears (chopped into 1/2-inch pieces)
2 avocados
2 cups pomegranate seeds (fresh arils)
1 cup crumbled cheese (blue cheese, goat, or feta preferred)

For the dressing:

1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar (or apple cider vinegar)
2 tsp Dijon mustard
2 tbsp honey
1 tbsp fig preserves (or any fruit preserve)
2 tsp grated orange zest (fresh)
2 tbsp fresh orange juice
Kosher salt
Freshly ground black pepper

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 kosher salt. Mix thoroughly until all 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. Remove from oven and spread on a clean surface to cool completely so they crisp up.
Step 2: While the nuts toast, prepare the dressing. In a jar or small bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, orange zest, orange juice, a pinch of salt, and freshly ground black pepper. Shake vigorously or whisk until the dressing is well emulsified. Set aside.
Step 3: Wash and dry the salad greens and curly endive, tearing or chopping into bite-sized pieces. Place in a large salad bowl. Chop apples or pears into 1/2-inch pieces and add to the greens. Measure pomegranate seeds and crumble cheese. Slice avocados just before serving to prevent browning.
Step 4: Once the candied nuts have cooled, add them to the salad bowl along with pomegranate seeds and most of the crumbled cheese (reserve some for garnish). Slice avocados into the bowl and toss everything gently. Pour the dressing over the salad and toss carefully to coat all ingredients without bruising the greens or breaking the avocados.
Step 5: Divide the dressed salad onto serving plates or a large platter. Garnish with the reserved cheese and a light sprinkle of chili flakes for extra heat if desired. Serve immediately while the greens are crisp and nuts crunchy.

Tips & Variations

Toast nuts ahead of time and store in an airtight container to save prep time on serving day.
Substitute honey with maple syrup for a different sweetness profile.
Use radicchio instead of endive for a slightly bitter, colorful twist.
Swap apples or pears with firm diced peaches or nectarines in summer.
For a vegan version, omit cheese or use a plant-based alternative.

Storage

Keep leftover salad and dressing separate if possible; store salad greens and toppings in an airtight container in the refrigerator for up to 2 days. Dress the salad just before serving to maintain freshness and avoid sogginess. The candied nuts can be stored in an airtight container at room temperature for up to a week.

How to Serve

A fresh salad is shown with a mix of green leafy arugula as the base layer spread all over the white round plate. On top, there are thin slices of light green avocado, small pieces of red pomegranate seeds, and chunks of brown walnuts scattered evenly. There are also thin slices of light yellow pear placed throughout. Small bits of blue cheese add a creamy texture, all visible in close detail. The salad looks shiny with a light dressing coating. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad in advance?

You can prepare the nut mixture, wash greens, and make the dressing ahead of time. However, assemble and dress the salad just before serving to keep the greens crisp and avocados fresh.

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

Any fruit preserve like apricot or raspberry will work well, adding sweetness and helping to emulsify the dressing.

Pomegranate Christmas Salad with Honey Mustard Dressing Recipe

Print Recipe

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4.5 from 108 reviews

This Pomegranate Christmas Salad with Honey Mustard Dressing is a festive, vibrant salad featuring a mix of fresh greens, crisp apples or pears, creamy avocados, tangy crumbled cheese, and juicy pomegranate seeds. Topped with crunchy candied walnuts and pumpkin seeds with a hint of chipotle and chili flakes, all brought together with a sweet and zesty honey mustard dressing enhanced by fig preserves and orange zest. Perfect for holiday gatherings or a refreshing everyday salad.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Salad
Method: Baking
Cuisine: American, Holiday
Diet: Vegetarian

Ingredients

Scale

Candied Nuts and Seeds

1 1/2 cups raw walnut halves (toasted)
1/2 cup hulled pumpkin seeds
1/3 cup honey (raw honey preferred)
1/4 tsp chipotle powder
Kosher salt, to taste
Chili flakes (optional, for extra kick)

Salad

6 cups assorted salad greens
2 cups curly endive (frisée or radicchio as a substitute)
1 to 2 apples or pears, chopped into 1/2-inch pieces
2 avocados
1 cup crumbled cheese (blue cheese, goat cheese, or feta preferred)
2 cups pomegranate seeds (fresh arils)

Honey Mustard Dressing

1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar (or apple cider vinegar)
2 tsp Dijon mustard
2 tbsp honey
1 tbsp fig preserves (or any fruit preserve)
2 tsp grated orange zest
2 tbsp fresh orange juice
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Toast the Nuts and Seeds with Honey-Spice Coating: Preheat your oven to 375°F. In a bowl, mix together the walnuts, pumpkin seeds, honey, chipotle powder, a generous pinch of kosher salt, and optional chili flakes until evenly coated. Spread this mixture in a single layer on a baking sheet and bake for 15 minutes, stirring once halfway through, until the nuts become fragrant and slightly darkened. Remove from the oven and spread on a clean surface to cool completely, allowing them to crisp up.
Prepare the Honey Mustard Dressing: While nuts are toasting, combine the extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, grated orange zest, fresh orange juice, a pinch of kosher salt, and freshly ground black pepper in a jar with a lid or a small bowl. Shake vigorously for 30 seconds or whisk until well emulsified and the preserves are fully incorporated. Set aside until needed.
Prepare the Fresh Ingredients: Wash and dry the salad greens and curly endive, then tear or chop into bite-sized pieces. Chop apples or pears into 1/2-inch pieces and add to a large salad bowl. Crumble your choice of cheese and have pomegranate seeds ready. Slice the avocados just before assembly to prevent browning.
Assemble and Dress the Salad: Once the candied nuts and seeds have cooled, add them to the salad bowl with the greens, apples or pears, and pomegranate seeds. Add most of the crumbled cheese, reserving some for garnish. Slice avocados directly into the bowl and gently toss everything together. Pour the honey mustard dressing over the salad and toss gently but thoroughly to coat.
Plate and Serve: Divide the dressed salad among serving plates or a large platter. Garnish with the reserved crumbled cheese and sprinkle chili flakes on top if desired for extra heat and color contrast. Serve immediately while the greens are crisp and nuts are crunchy.