Description

A festive and vibrant Pomegranate Christmas Salad featuring a delightful honey mustard dressing, candied walnuts, pumpkin seeds, fresh greens, fruits, and crumbled cheese. This salad offers a perfect balance of sweet, tangy, and savory flavors ideal for holiday gatherings or any special occasion.

Ingredients

Scale

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

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)

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

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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, toss the raw walnut halves and hulled pumpkin seeds with honey or maple syrup, chipotle powder, kosher salt, and chili flakes. Spread evenly on the baking sheet and bake for 15 minutes, stirring once halfway. Remove, spread in a single layer, sprinkle with flaky salt, and cool completely.
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 crumbled cheese on top. Add the cooled candied walnuts and pumpkin seeds. Gently toss to mix, layering ingredients beforehand for a decorative presentation.
Make the Dressing: In a glass jar or small bowl, combine olive oil, balsamic or apple cider vinegar, Dijon mustard, honey, fig preserves, grated orange zest, orange juice, kosher salt, and freshly ground black pepper. Seal and shake vigorously or whisk well until smooth and emulsified. Optionally, add extra orange zest for brightness.
Dress and Serve: Just before serving, drizzle the dressing over the salad. Gently toss to evenly coat the greens and toppings. Serve immediately and enjoy this flavorful seasonal salad.

Notes

Use either honey or pure maple syrup for the candied nuts for a different sweetness profile.
Choose your preferred cheese for variety: blue, goat, or feta cheese all complement the salad well.
Adjust chili flakes and chipotle powder to your desired level of heat.
The salad is best enjoyed fresh to keep the greens crisp and avocados vibrant.
For extra citrus flavor, consider adding more orange zest or a splash of fresh orange juice in the dressing.