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Pomegranate Christmas Salad with Honey Mustard Dressing 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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • Toast nuts and seeds ahead of time to save preparation time.
  • Slice avocados just before serving to prevent browning.
  • Adjust chili flakes and chipotle powder according to desired heat level.
  • Fig preserves in the dressing add sweetness and help emulsify the dressing.
  • Use fresh pomegranate seeds for best texture and flavor.
  • Gentle tossing preserves avocado integrity and prevents bruising the greens.

Keywords: Pomegranate salad, Honey mustard dressing, Holiday salad, Candied nuts, Avocado salad, Festive greens

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