Christmas Salad with Honey Mustard Dressing Recipe

Introduction

This Christmas Salad with Honey Mustard Dressing is a festive and vibrant dish perfect for holiday gatherings. Combining fresh greens, sweet and tart fruits, crunchy nuts, and a tangy, sweet dressing, it offers a delightful mix of flavors and textures.

Ingredients

• 4 cups baby spinach or mixed greens
• 1 cup fresh pomegranate seeds
• 1 cup fresh cranberries (or dried cranberries)
• 1 medium apple, thinly sliced (such as Gala or Granny Smith)
• ½ cup candied pecans or walnuts
• ½ cup crumbled feta cheese (optional)
• ¼ cup red onion, thinly sliced (optional)
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• ¼ cup olive oil
• Salt and pepper to taste

Instructions

1. Step 1: Wash your spinach or mixed greens thoroughly and dry them gently using a salad spinner or paper towel to remove excess moisture.
2. Step 2: Core and thinly slice the apple, leaving the skin on if desired for added color and nutrients.
3. Step 3: Remove pomegranate seeds from the fruit carefully. If using fresh cranberries, leave them whole or slice in half for a gentler flavor.
4. Step 4: Toast the candied pecans or walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Allow to cool before adding to the salad.
5. Step 5: In a small bowl or jar, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until smooth and well combined. Adjust seasoning as needed.
6. Step 6: In a large bowl, combine the greens, pomegranate seeds, cranberries, apple slices, toasted nuts, crumbled feta, and red onion if using. Toss gently to mix.
7. Step 7: Drizzle the honey mustard dressing over the salad and toss carefully to coat evenly. Start with a small amount of dressing and add more as needed to avoid overdressing.
8. Step 8: Serve immediately as a colorful and refreshing side dish or starter.

Tips & Variations

• Use dried cranberries if fresh ones are not available; soak them in warm water for 10 minutes to plump before adding.
• Try swapping candied nuts for roasted unsalted nuts if you prefer less sweetness.
• Add sliced avocado for extra creaminess and nutrition.
• For a vegan version, omit the feta or substitute with a plant-based cheese.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, toss the salad with fresh dressing to keep the greens crisp. Avoid refrigerating the salad after dressing to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to prepare the salad ingredients and dressing separately and combine them just before serving to maintain freshness and texture.

What can I use instead of pomegranate seeds?

If pomegranate seeds aren’t available, you can substitute with red grapes, chopped cherries, or additional dried cranberries for similar color and sweetness.

Christmas Salad with Honey Mustard Dressing Recipe

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★★★★★

4.9 from 65 reviews

This vibrant Christmas Salad combines fresh baby spinach or mixed greens with sweet and tart pomegranate seeds, cranberries, and thinly sliced apples. Topped with crunchy candied pecans or walnuts, optional crumbled feta cheese, and a tangy honey mustard dressing, it’s a festive, colorful, and refreshing side dish perfect for holiday gatherings.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad:

• 4 cups baby spinach or mixed greens
• 1 cup fresh pomegranate seeds
• 1 cup fresh cranberries (or dried cranberries)
• 1 medium apple, thinly sliced (such as a Gala or Granny Smith)
• ½ cup candied pecans or walnuts
• ½ cup crumbled feta cheese (optional)
• ¼ cup red onion, thinly sliced (optional)

For the Honey Mustard Dressing:

• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• ¼ cup olive oil
• Salt and pepper to taste

Instructions

1. Wash and Dry the Greens: Start by washing your spinach or mixed greens thoroughly. Dry them gently with a salad spinner or a paper towel to remove excess moisture to ensure the salad is crisp and not watery.
2. Slice the Apple: Core and thinly slice the apple. Leaving the skin on adds more color and nutrients to the salad.
3. Prepare the Pomegranate and Cranberries: Remove seeds from the pomegranate carefully. If using fresh cranberries, you can leave them whole or slice them in half for a milder flavor.
4. Toast the Nuts (Optional): To enhance flavor, toast the candied pecans or walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Let them cool.
5. Make the Honey Mustard Dressing: In a small bowl or jar, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until smooth and well combined. Adjust seasoning to taste.
6. Toss the Salad: In a large bowl, combine the greens, pomegranate seeds, cranberries, apple slices, toasted nuts, and crumbled feta or red onion if using. Gently toss to mix.
7. Dress the Salad: Drizzle the honey mustard dressing over the salad and toss again until evenly coated. Add dressing gradually to avoid overdressing.
8. Serve: Serve immediately as a refreshing, colorful side dish or starter, perfect for the holiday season.

Notes

• Toasting the nuts is optional but adds great flavor and crunch.
• Feta cheese and red onion are optional; omit for a milder or dairy-free salad.
• If fresh cranberries are too tart, substitute with dried cranberries or soak fresh ones briefly in warm water.
• Use a salad spinner to dry greens thoroughly to prevent dressing from becoming watery.
• Adjust the amount of honey and mustard in the dressing according to your taste preference.

Keywords: Christmas salad, honey mustard dressing, spinach salad, holiday salad, pomegranate salad, healthy salad, festive salad