Christmas Salad with Honey Mustard Dressing Recipe
Introduction
This festive Christmas Salad with Honey Mustard Dressing is a vibrant and refreshing dish perfect for holiday gatherings. Combining fresh greens, crisp apples, tangy cranberries, and a sweet-savory dressing, it offers a delightful balance of flavors and textures.
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 towels to remove excess moisture.
- Step 2: Core and thinly slice the apple, leaving the skin on if desired for extra color and nutrients.
- Step 3: Remove pomegranate seeds carefully from the fruit. If using 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 them 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 to taste.
- Step 6: In a large salad bowl, combine greens, pomegranate seeds, cranberries, apple slices, toasted nuts, and crumbled feta cheese if using. Toss gently.
- Step 7: Drizzle the honey mustard dressing over the salad. Toss again carefully to coat everything evenly without overdressing.
- Step 8: Serve immediately as a colorful and refreshing starter or side dish.
Tips & Variations
- For added crunch, substitute candied nuts with toasted raw nuts and drizzle a little honey on top before toasting.
- Use dried cranberries soaked in warm water for 10 minutes if fresh cranberries are not available.
- Add thinly sliced red onion for a sharp contrast, or omit if you prefer a milder flavor.
- Try replacing feta cheese with goat cheese for a creamier texture and tangy flavor.
Storage
Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated as well. To serve again, toss the salad with dressing just before serving to prevent greens from wilting. This salad is best enjoyed fresh and does not reheat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried cranberries instead of fresh?
Yes, dried cranberries work well as a substitute. Soak them in warm water for about 10 minutes to plump them up before adding to the salad for a juicier texture.
Is it okay to omit the nuts if I have allergies?
Absolutely. You can leave out the nuts or replace them with seeds like pumpkin or sunflower seeds for crunch without allergens.
PrintChristmas Salad with Honey Mustard Dressing Recipe
A vibrant and festive Christmas Salad featuring fresh greens, seasonal fruits like pomegranate seeds, cranberries, and apple slices, paired with crunchy candied nuts and optional feta cheese, all brought together by a sweet and tangy honey mustard dressing. Perfect as a refreshing 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 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 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
- Wash and Dry the Greens: Start by washing your spinach or mixed greens thoroughly. Dry them gently with a salad spinner or paper towels to remove any excess moisture, ensuring your salad stays crisp.
- Slice the Apple: Core the apple and thinly slice it. Leaving the skin on adds color and nutrients, but peel if preferred.
- Prepare the Pomegranate and Cranberries: If using fresh pomegranate, carefully remove the seeds. For cranberries, you may leave them whole for a tart punch or slice in half for a milder flavor.
- Toast the Nuts (Optional): To elevate the flavor, toast the candied pecans or walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Allow them to cool before adding to the salad.
- 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 well combined. Adjust seasoning according to taste.
- Assemble the Salad: In a large salad bowl, combine the greens, pomegranate seeds, cranberries, apple slices, toasted nuts, crumbled feta cheese, and red onion slices if using. Toss gently to combine all ingredients evenly.
- Dress the Salad: Drizzle the honey mustard dressing over the salad. Toss gently until all ingredients are evenly coated, adding more dressing gradually to avoid overdressing.
- Serve: Serve immediately as a colorful and refreshing side dish or starter for your holiday meal.
Notes
- Use dried cranberries if fresh are not available; they add a sweet tartness that complements the dressing.
- Toast nuts carefully to avoid burning and maintain their crunch and flavor.
- Feta cheese is optional but adds a creamy, tangy element; omit for a dairy-free option.
- The salad is best served fresh to maintain the crisp textures of the greens and fruits.
- Adjust the amount of dressing according to your preference to avoid making the salad soggy.
Keywords: Christmas salad, holiday salad, honey mustard dressing, pomegranate salad, spinach salad, festive salad, healthy salad recipe
