Christmas is the season of joy, togetherness, and indulging in delightful dishes. A vibrant Juicy Christmas Salad with Honey Mustard Dressing is the perfect addition to your festive table. Packed with fresh fruits, crunchy greens, and a tangy-sweet dressing, this salad is as nutritious as it is delicious, making it a crowd-pleaser for all ages.
Ingredients
For the Salad:
- Mixed greens: 4 cups (arugula, spinach, and kale work well)
- Pomegranate seeds: 1 cup
- Orange segments: 2 oranges, peeled and sliced
- Apple slices: 1 medium apple, thinly sliced
- Dried cranberries: ½ cup
- Walnuts: ½ cup, toasted
- Goat cheese: ½ cup, crumbled (optional)
For the Honey Mustard Dressing:
- Olive oil: ⅓ cup
- Honey: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Apple cider vinegar: 1 tablespoon
- Garlic: 1 clove, minced
- Salt and pepper: To taste
Instructions
- Prepare the Salad:
- In a large salad bowl, layer the mixed greens evenly.
- Arrange the orange segments, apple slices, and pomegranate seeds on top.
- Sprinkle the dried cranberries and toasted walnuts over the salad.
- If using, crumble the goat cheese on top for a creamy touch.
- Make the Dressing:
- In a small bowl or jar, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper until well combined.
- Taste and adjust the seasoning as needed.
- Combine:
- Drizzle the honey mustard dressing generously over the salad.
- Toss gently to coat all ingredients evenly, ensuring the flavors meld together beautifully.
- Serve:
- Transfer to a serving dish or serve directly from the bowl. Enjoy the burst of festive flavors in every bite!
Serving and Storage Tips
- Serving: Serve the salad immediately after tossing with the dressing to maintain its crispness.
- Storage: Store the salad components and dressing separately. The salad can be kept in an airtight container in the refrigerator for up to 2 days. The dressing will last for up to a week in the refrigerator. Re-whisk before using.
FAQs
1. Can I make this salad ahead of time?
Yes! Prep the ingredients ahead of time and store them separately. Add the dressing and toss the salad just before serving to keep it fresh and crunchy.
2. What can I use instead of goat cheese?
If you’re not a fan of goat cheese, feta cheese or blue cheese are great alternatives. You can also skip the cheese for a dairy-free option.
3. Is this salad suitable for vegans?
To make the salad vegan, replace the honey in the dressing with maple syrup and skip the goat cheese.
4. Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or roasted chickpeas are excellent additions to make this salad a more substantial meal.
Enjoy a burst of holiday cheer with this Juicy Christmas Salad with Honey Mustard Dressing—a dish that’s as festive as it is flavorful!
PrintJuicy Christmas Salad with Honey Mustard Dressing
This vibrant salad features mixed greens, creamy avocado, crisp apples or pears, juicy pomegranate seeds, and sweet-spicy roasted nuts, all brought together with a homemade honey mustard dressing. It’s a refreshing and flavorful dish that’s both nutritious and festive.
Ingredients
For the Salad:
- 6 cups mixed salad greens (e.g., arugula, spinach, or baby kale)
- 2 cups frisée leaves
- 1–2 apples or pears, diced
- 2 avocados, sliced
- 2 cups pomegranate seeds
- 1 cup crumbled cheese (blue cheese, feta, or goat cheese)
- 1 ½ cups raw walnuts
- ½ cup shelled pumpkin seeds
- ⅓ cup honey or maple syrup
- ¼ teaspoon chipotle chili powder
- Pinch of salt
For the Dressing:
- ⅓ cup extra virgin olive oil
- ¼ cup balsamic or apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon fig preserves
- 2 teaspoons orange zest
- 2 tablespoons fresh orange juice
- Salt and black pepper, to taste
- Chili flakes (optional)
Instructions
- Prepare the Nuts:
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, combine the walnuts and pumpkin seeds with honey or maple syrup, chipotle chili powder, and a pinch of salt. Toss until evenly coated.
- Spread the nuts in a single layer on the prepared baking sheet.
- Bake for 15 minutes, stirring once halfway through, until toasted and fragrant.
- Remove from the oven, sprinkle with a bit of flaky salt, and let them cool.
- Assemble the Salad:
- In a large salad bowl, combine the mixed greens and frisée leaves.
- Add the diced apples or pears, sliced avocados, and pomegranate seeds.
- Sprinkle the crumbled cheese over the salad.
- Once cooled, add the roasted nuts to the salad.
- Prepare the Dressing:
- In a jar or small bowl, combine the olive oil, balsamic or apple cider vinegar, Dijon mustard, honey, fig preserves, orange zest, and orange juice.
- Season with salt, black pepper, and chili flakes if desired.
- Shake or whisk until well combined and emulsified.
- Dress the Salad:
- Just before serving, drizzle the honey mustard dressing over the salad.
- Gently toss to ensure all ingredients are well coated.
- Serve:
- Serve immediately and enjoy this festive, flavorful salad!
Notes
- Feel free to substitute the nuts with your favorites, such as pecans or almonds.
- For a vegan version, use maple syrup instead of honey and omit the cheese or use a plant-based alternative.
- This salad pairs wonderfully with roasted meats or can be enjoyed as a light main course.