Name: Juicy Christmas Salad with Honey Mustard Dressing Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups raw walnuts (unsalted); 1/2 cup pumpkin seeds; 1/3 cup honey or pure maple syrup; 1/4 tsp chipotle powder; Chili flakes (to taste); Salt (to taste); 1-2 apples or pears, cored and thinly sliced; 2 cups pomegranate seeds; 6 cups salad greens (mixed greens or spinach); 2 cups frisée leaves; 2 ripe but firm avocados, diced; 1 cup crumbled goat cheese (or blue cheese or feta); 1/4 cup balsamic vinegar or apple cider vinegar; 2 tbsp honey; 2 tsp Dijon mustard (e.g. Grey Poupon); 2 tbsp fresh orange juice; 1 tbsp fig jam; 2 tsp finely grated orange zest; Salt (to taste); Freshly ground black pepper (to taste); 1/3 cup good quality extra virgin olive oil

Ingredients

For the candied nuts:

Chili flakes (for a touch of heat)

1/4 tsp chipotle powder
1 1/2 cups raw walnuts (unsalted is best for controlling flavor)

1/2 cup pumpkin seeds
1/3 cup honey (or pure maple syrup)

Salt (to taste)

For the salad:

1-2 apples (or pears, cored and sliced)

2 cups pomegranate seeds
6 cups salad greens (like mixed greens or spinach)
2 cups frisee leaves

2 avocados (ripe but firm, diced)
1 cup crumbled goat cheese (or blue or feta for a tangy contrast)

For the dressing:

Salt (to taste)
1/4 cup balsamic vinegar (or apple cider vinegar)
2 tbsp honey

2 tsp Dijon mustard (I use Grey Poupon)
2 tbsp fresh orange juice
1 tbsp fig jam

Black pepper (freshly ground for best flavor)
2 tsp orange zest (finely grated)
1/3 cup olive oil (a good quality extra virgin olive oil)

Instructions

Step 1: Preheat your oven to 375°F. Line a baking sheet with parchment paper. In a mixing bowl, toss the walnuts and pumpkin seeds with honey or maple syrup, chili powder, and salt until evenly coated. Spread the mixture evenly on the prepared baking sheet and place it in the oven. Bake for 15 minutes, stirring once during cooking, until the nuts are toasted and fragrant. Remove from the oven, spread the nuts in one layer, sprinkle with flaky salt, and set aside to cool.

Step 2: In a large salad bowl, combine the salad greens and frisee leaves. Add the thinly sliced apples (or pears), diced avocados, and pomegranate seeds to the greens. Sprinkle the cooled candied nuts and crumbled cheese over the salad. Gently toss everything together to mix evenly.

Step 3: To make the dressing, add all dressing ingredients—salt, balsamic vinegar, honey, Dijon mustard, fresh orange juice, fig jam, black pepper, orange zest, and olive oil—into a glass jar. Secure the lid tightly and shake vigorously until the mixture is well combined.

Step 4: Just before serving, drizzle the honey mustard dressing over the salad. Toss gently once more to coat all the salad ingredients evenly, then serve immediately.

Tips & Variations

Substitute pears for apples to add a mellow sweetness and softer texture.

Use pecans or almonds instead of walnuts for a different nutty flavor.

For a vegan option, replace goat cheese with a plant-based cheese or omit it altogether.

Adjust the amount of chili flakes and chipotle powder to control the heat level in the candied nuts.

Storage

Store leftover salad components separately in airtight containers—nuts can be kept at room temperature for up to a week, while the dressing should be refrigerated for up to 5 days. Assemble the salad fresh to prevent greens from wilting. If needed, toss the salad with dressing again before serving when reheating is not applicable.

FAQs

Can I prepare the candied nuts ahead of time?

Yes, you can prepare the candied nuts a day or two ahead. Store them in an airtight container at room temperature to maintain their crunch.

What can I use instead of fig jam in the dressing?

You can substitute fig jam with apricot jam, honey, or even a spoonful of fruit preserves that you prefer. This will still provide the sweetness and depth of flavor needed in the dressing.