Juicy Christmas Salad with Honey Mustard Dressing Recipe
A vibrant and festive Juicy Christmas Salad featuring a mix of fresh greens, crisp apples, creamy avocado, tangy goat cheese, and jewel-like pomegranate seeds, tossed with crunchy candied walnuts and pumpkin seeds. Finished with a luscious honey mustard and fig jam dressing with a hint of spice and citrus, this salad is perfect for holiday gatherings or any celebration.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Candied Nuts
- 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)
Salad
- 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)
Dressing
- 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
Instructions
- Prepare and Toast the Nuts: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a mixing bowl, toss the walnuts and pumpkin seeds with honey or maple syrup, chipotle powder, chili flakes, and salt until evenly coated. Spread the mixture evenly on the prepared baking sheet and bake for 15 minutes, stirring once halfway through, until the nuts are toasted and fragrant. Remove from oven, spread out in a single layer, sprinkle with flaky salt, and allow to cool completely.
- Assemble the Salad: In a large salad bowl, add the salad greens and frisée leaves. Layer the thinly sliced apples (or pears), diced avocados, and pomegranate seeds on top. Sprinkle the cooled candied nuts and crumbled goat cheese evenly over the salad. Toss gently to combine all ingredients without bruising the delicate leaves or avocado.
- Make the Dressing: Place all the dressing ingredients—balsamic or apple cider vinegar, honey, Dijon mustard, fresh orange juice, fig jam, orange zest, salt, black pepper, and olive oil—into a glass jar with a secure lid. Shake vigorously until the dressing is well combined, smooth, and emulsified.
- Dress and Serve the Salad: Just before serving, drizzle the prepared dressing evenly over the salad. Toss gently one final time to coat all ingredients thoroughly. Serve immediately to enjoy the fresh textures and vibrant flavors at their best.
Notes
- For a vegan version, substitute honey with maple syrup and use vegan cheese or omit the cheese altogether.
- Chipotle powder adds a mild smokiness; adjust the amount or omit if you prefer no heat.
- Pumpkin seeds can be substituted with pecans or almonds based on preference.
- Use ripe but firm avocados to prevent them from becoming mushy in the salad.
- Prepare the dressing in advance and refrigerate, but add it just before serving for best freshness.
- Flaky sea salt enhances the texture and flavor of the candied nuts when sprinkled after baking.
Keywords: Christmas salad, honey mustard dressing, candied nuts, pomegranate salad, holiday salad, avocado salad, festive salad
