Introduction

This Pomegranate Christmas Salad with Honey Mustard Dressing is a refreshing and festive side dish perfect for the holiday season. Crisp winter greens, crunchy candied nuts, and sweet pomegranate arils come together with a tangy honey mustard dressing that brightens your holiday table. It’s light, flavorful, and sure to be a crowd-pleaser.

A fresh salad is shown in a white bowl sitting on a white marbled surface. The salad has several layers, starting with a base of mixed green leafy lettuce with varying shades of green and ruffled edges. On top of the greens are slices of green pear that are thin and crescent-shaped, along with clusters of red pomegranate seeds scattered evenly across the bowl. There are also light blue chunks of blue cheese spread throughout. Golden-brown walnuts add a rough texture and are placed throughout the salad. A glossy dressing lightly coats parts of the salad, making some areas look shiny. A metal fork rests inside the bowl, partially buried in the salad, ready to be used. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the candied nuts and seeds:

1 1/2 cups raw walnut halves
1/2 cup hulled pumpkin seeds
1/3 cup honey or pure maple syrup
1/4 tsp chipotle powder
Kosher salt, to taste
Chili flakes, to taste

For the salad:

6 cups assorted salad greens
2 cups curly endive (frisée)
1 to 2 apples or pears, chopped
2 avocados, sliced
2 cups pomegranate seeds
1 cup crumbled cheese (blue, goat, or feta)

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
2 tsp grated orange zest
2 tbsp orange juice
Freshly ground black pepper, to taste
Kosher salt, to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, toss the walnuts and pumpkin seeds with honey or maple syrup, chipotle powder, a generous pinch of kosher salt, and chili flakes to taste. Spread the mixture in an even layer on the baking sheet.

Step 2: Bake for 15 minutes, stirring once halfway through, until the nuts and seeds are fragrant and toasted. Remove from oven, spread out in a single layer, sprinkle with flaky salt, and let cool completely.

Step 3: In a large salad bowl, combine the mixed greens and curly endive. Add the chopped apples or pears, sliced avocados, and pomegranate seeds. Sprinkle the crumbled cheese on top, then add the cooled candied nuts and seeds. Gently toss to combine.

Step 4: In a jar or bowl, whisk together olive oil, vinegar, Dijon mustard, honey, fig preserves, grated orange zest, orange juice, kosher salt, and freshly ground black pepper until smooth and emulsified.

Step 5: Just before serving, drizzle the dressing over the salad and gently toss to coat evenly. Serve immediately and enjoy the fresh, festive flavors.

Tips & Variations

Use pecans, almonds, or sunflower seeds instead of walnuts and pumpkin seeds.

Swap frisée with arugula or baby spinach for a different texture and flavor.

Replace pomegranate arils with dried cranberries or fresh grapes if unavailable.

Try different cheeses like ricotta or fresh mozzarella, or omit cheese for a dairy-free option.

Substitute fig preserves in the dressing with apricot jam or maple syrup.

Dress the salad right before serving to keep greens crisp and prevent wilting.

Toast nuts and seeds carefully to avoid burning—watch closely during the last few minutes.

To keep avocado slices from browning, squeeze a little lemon juice over them if prepping ahead.

Storage

Store candied nuts and seeds in an airtight container at room temperature for up to one week. Keep the dressing in the refrigerator for up to five days and shake well before using. Wash and dry greens up to two days ahead, storing them wrapped in paper towels in the fridge. Store pomegranate seeds in the fridge for up to three days. Assemble the salad just before serving, as dressed greens will wilt quickly. If you prepare fruits like avocado and apples early, toss them with lemon juice and refrigerate for a few hours.

FAQs

Can I make this salad ahead of time?

You can prepare most components in advance, including candied nuts, dressing, and washed greens. However, assemble and dress the salad just before serving to keep the greens fresh and prevent sogginess.

What is the best type of greens to use?

A spring mix or baby greens blend works best for a mild flavor. Adding arugula or baby spinach provides a peppery bite. Choose fresh, crisp greens to hold up well with the toppings and dressing.