Christmas Salad with Honey Mustard Dressing Recipe
Introduction
This Christmas Salad with Honey Mustard Dressing is a festive and fresh dish perfect for the holiday season. Bursting with flavors from pomegranate seeds, cranberries, and a tangy homemade dressing, it’s a colorful addition to any meal.
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 a 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
- Step 1: Wash and dry the spinach or mixed greens thoroughly, using a salad spinner or paper towel to remove excess moisture.
- Step 2: Core and thinly slice the apple. You can leave the skin on for added color and nutrients.
- Step 3: Remove pomegranate seeds carefully if using fresh pomegranate. For fresh cranberries, leave whole or slice in half for a milder flavor.
- Step 4: Toast the candied pecans or walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then let cool.
- 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.
- Step 6: In a large salad bowl, combine the greens, pomegranate seeds, cranberries, apple slices, toasted nuts, and feta cheese if using. Toss gently to combine.
- Step 7: Drizzle the honey mustard dressing over the salad and toss again until everything is evenly coated. Start with a little dressing and add more if needed.
- Step 8: Serve the salad immediately as a refreshing and colorful side dish or starter.
Tips & Variations
- Try substituting dried cranberries if fresh are unavailable, but reduce any additional sweetness in the dressing accordingly.
- For a nut-free version, simply omit the candied pecans or walnuts or replace them with roasted chickpeas for crunch.
- Add thinly sliced red onion for a sharper bite and more color contrast.
- Use honey from local sources for a richer, more nuanced dressing flavor.
Storage
Store any leftover salad components separately, ideally keeping the dressing and nuts separate from the greens. The salad is best enjoyed fresh but can be kept refrigerated for up to 1 day. If stored together, the greens may wilt. Reheat is not recommended; toss with fresh dressing before serving if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dressing ahead of time?
Yes, the honey mustard dressing can be prepared up to 3 days in advance and stored in the refrigerator. Whisk or shake well before using.
What can I use if I don’t have pomegranate seeds?
If fresh pomegranate seeds are unavailable, you can substitute with red grapes halved or ruby red grapefruit sections for a juicy burst of color and flavor.
PrintChristmas Salad with Honey Mustard Dressing Recipe
A festive and refreshing Christmas Salad featuring baby spinach or mixed greens, fresh pomegranate seeds, cranberries, crisp apple slices, candied nuts, and optional feta cheese, all tossed in a sweet and tangy honey mustard dressing. Perfect as a colorful side dish or starter during the holiday season.
- 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
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 Gala or Granny Smith)
- ½ cup candied pecans or walnuts
- ½ cup crumbled feta cheese (optional)
- ¼ cup red onion, thinly sliced (optional)
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
- Prepare the Salad Greens: Wash your baby spinach or mixed greens thoroughly. Use a salad spinner or gently pat them dry with paper towels to remove any excess moisture, ensuring the salad isn’t soggy.
- Slice the Apple: Core and thinly slice the apple. Leave the skin on for added color and nutrients if desired.
- Prepare the Pomegranate and Cranberries: If using fresh pomegranate, carefully remove the seeds. For fresh cranberries, you may leave them whole or slice in half for a milder flavor. If using dried cranberries, no preparation is needed.
- Toast the Nuts (Optional): Place the candied pecans or walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring occasionally, until fragrant. Remove from heat and allow to cool.
- 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 emulsified. Adjust seasoning to taste.
- Assemble the Salad: In a large salad bowl, combine the dried greens, pomegranate seeds, cranberries, apple slices, toasted nuts, and crumbled feta cheese and red onion if using. Toss gently to mix ingredients.
- Dress the Salad: Drizzle the honey mustard dressing over the salad. Toss gently again to evenly coat the salad without overdressing.
- Serve: Serve immediately as a fresh, colorful side dish or starter perfect for holiday gatherings.
Notes
- To toast nuts without candied coating, simply use raw pecans or walnuts and toast as instructed.
- Adjust the sweetness of the dressing by varying the amount of honey to your preference.
- For a vegan version, omit the feta cheese and use maple syrup instead of honey.
- Use dried cranberries if fresh cranberries are unavailable; rinse them to soften if preferred.
- Add red onion for extra sharpness or omit it for a milder salad.
- Prepare all salad components just before serving to keep greens crisp and fresh.
Keywords: Christmas salad, honey mustard dressing, holiday salad, spinach salad, pomegranate salad, cranberry salad, festive salad, healthy holiday side
