Introduction

This Pomegranate Christmas Salad with Honey Mustard Dressing is a festive and vibrant dish perfect for holiday gatherings. Featuring crunchy candied nuts, fresh fruit, and a tangy dressing, it strikes a delightful balance of flavors and textures. It’s a refreshing way to add color and cheer to your table.

A large white bowl filled with a fresh salad displays several layers: the base is made of mixed green leaves including arugula and darker lettuces, on top there are sliced green apples with pale yellow flesh, scattered bright red pomegranate seeds, chunks of white and blue speckled cheese, and golden brown walnuts coated in a shiny dressing. The salad looks glossy from the dressing drizzled on the nuts and apples. A silver fork rests inside the bowl, and the bowl sits on a white marbled surface with blurred background elements. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Chili flakes, to taste
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)
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

Instructions

Step 1: Prepare the candied nuts and seeds. Preheat your oven to 375°F. In a bowl, combine the walnuts, pumpkin seeds, honey, chipotle powder, and a generous pinch of salt. Mix until evenly coated. Spread the mixture in a single layer on a baking sheet and bake for 15 minutes, stirring once halfway through. Remove from the oven and let cool completely on the baking sheet for at least 10 minutes to crisp up.
Step 2: Make the honey mustard dressing. While the nuts toast, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, orange zest, and orange juice in a jar or bowl. Season with salt and freshly ground black pepper to taste. Shake or whisk vigorously until well emulsified. Set aside at room temperature.
Step 3: Prepare the fresh salad components. Wash and thoroughly dry salad greens and endive. Slice endive into 1-inch pieces and add both greens and endive to a large salad bowl. Thinly slice the apples or pears and add them to the bowl. Have avocados, pomegranate seeds, and cheese ready near the bowl but do not add avocados yet.
Step 4: Assemble and dress the salad. Once the candied nuts and seeds are cooled, add them to the salad bowl along with pomegranate seeds and most of the crumbled cheese, reserving some cheese for garnish. Slice the avocados just before adding to avoid browning. Pour the honey mustard dressing over the salad and gently toss to coat, taking care not to crush avocados or greens.
Step 5: Finish and serve. Transfer salad to a serving platter or individual plates. Top with reserved cheese crumbles and lightly sprinkle chili flakes for a hint of heat and color. Serve immediately while nuts remain crispy and greens fresh.

Tips & Variations

To prevent apple or pear slices from browning, toss them lightly with lemon juice before adding to the salad.
Try substituting fig preserves with apricot jam for a different fruity note in the dressing.
Use goat or feta cheese instead of blue cheese if you prefer a milder flavor.
For extra crunch, add toasted pecans or almonds along with the walnuts and pumpkin seeds.

Storage

Store leftover salad components separately in airtight containers in the refrigerator. Candied nuts keep well for up to a week, while the dressing can be refrigerated for up to 5 days. Once assembled, the salad is best eaten immediately. If needed, keep tossed salad covered and chilled for up to a few hours, but add avocado slices just before serving to avoid browning.

How to Serve

A fresh salad is served in a white bowl placed on a white marbled surface. The bottom layer consists of mixed green leafy vegetables including arugula and other greens with varied green shades and soft textures. On top of the greens are scattered bright red pomegranate seeds adding a jewel-like sparkle. There are thin slices of light green to pale yellow avocado and pear pieces arranged throughout, contributing smooth and juicy textures. A generous sprinkle of small chunks of light blue cheese with crumbly texture is spread evenly. The salad is finished with a layer of glossy brown walnuts that look roasted and slightly shiny, giving crunch and warmth. A silver fork rests inside the bowl as if ready to mix the ingredients. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the candied nuts ahead of time?

Yes, candied nuts can be made up to a week in advance and stored in an airtight container at room temperature to maintain crunch.

What can I use if I don’t have chipotle powder?

If you don’t have chipotle powder, smoked paprika or a pinch of cayenne pepper can be used to add a mild smoky heat to the nuts.