Description
This vibrant Pomegranate Christmas Salad with Honey Mustard Dressing combines crisp greens, sweet and tart pomegranate seeds, creamy avocado, and crumbled cheese with crunchy, spicy candied walnuts and pumpkin seeds. The salad is dressed in a zesty and sweet orange balsamic honey mustard dressing, making it a festive and flavorful dish perfect for holiday gatherings or a refreshing seasonal meal.
Ingredients
Scale
For the candied nuts and seeds:
- 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, to taste
- Chili flakes, to taste
For the salad:
- 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)
For the dressing:
- 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, to taste
- Kosher salt, to taste
Instructions
- Prepare the candied nuts and seeds: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, combine the walnut halves and pumpkin seeds with honey or maple syrup, chipotle powder, a generous pinch of kosher salt, and chili flakes to taste. Spread the mixture evenly on the baking sheet and bake for 15 minutes, stirring once halfway through, until fragrant and toasted. Remove from oven, spread out to cool, and sprinkle immediately with flaky salt.
- Assemble the salad: In a large salad bowl, combine the assorted salad greens and curly endive. Add the chopped apples or pears, sliced avocados, and pomegranate seeds. Sprinkle the crumbled cheese on top, then add the cooled candied nuts and seeds. Gently toss to combine, or layer the ingredients before tossing for a more attractive presentation.
- Make the dressing: In a glass jar or small bowl, whisk together the olive oil, balsamic or apple cider vinegar, Dijon mustard, honey, fig preserves, grated orange zest, orange juice, a pinch of kosher salt, and freshly ground black pepper. Shake vigorously if using a jar, or whisk well if using a bowl, until the dressing is smooth and emulsified. Optionally, add a bit more orange zest for extra brightness.
- Dress and serve: Just before serving, drizzle the dressing over the tossed salad. Gently toss to coat all ingredients evenly. Serve immediately for the best flavor and texture.
Notes
- You can substitute the nuts and seeds with other favorites like pecans or sunflower seeds if desired.
- The salad can be customized by using either apples or pears based on seasonal availability or taste preference.
- Choose blue cheese, goat cheese, or feta according to your flavor preferences.
- The dressing can be prepared ahead of time and stored refrigerated for up to 3 days; shake well before using.
- This salad is best served fresh to maintain the crispness of the greens and the texture of the avocado.
