Name: Pomegranate Christmas Salad with Honey Mustard Dressing Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups walnuts (preferably Diamond brand); 1/2 cup raw, unsalted pumpkin seeds; 1/2 cup honey (raw preferred for better texture) – divided; 1/4 tsp chipotle powder; Salt, generous pinch (to taste); Red chili flakes (adjust to taste); 6 cups salad greens (spring mix or baby lettuce); 2 cups endive (white or red, sliced into 1-inch pieces); 2 apples (Honeycrisp or Granny Smith, thinly sliced); 2 avocados (ripe but still firm, sliced just before serving); 2 cups fresh pomegranate seeds; 1.5 cups blue cheese (crumbled, about 6 oz); 1/3 cup extra virgin olive oil (mild flavor); 1/4 cup aged balsamic vinegar; 2 tsp Dijon mustard (Grey Poupon recommended); 1 tbsp fig preserves; 2 tbsp honey; 2 tsp orange zest (finely grated from unwaxed oranges); 3 tbsp freshly squeezed orange juice; Pinch of kosher salt; Freshly ground black pepper (to taste)

Ingredients

For the candied nuts and seeds:

1/2 cup honey (raw preferred for better texture)
1 1/2 cups walnuts (I use Diamond brand)
Salt (to taste, generous pinch)
1/4 tsp chipotle powder (for smoky heat)
1/2 cup pumpkin seeds (raw, unsalted)
Chili flakes (red pepper flakes, adjust to taste)

For the salad:

2 avocados (ripe but still firm, sliced just before serving)
2 cups pomegranate seeds (fresh, for bright color and tartness)
1.5 cups blue cheese (crumbled, about 6 oz)
6 cups salad greens (spring mix or baby lettuce)
2 apples (Honeycrisp or Granny Smith, thinly sliced)
2 cups endive (white or red, sliced into 1-inch pieces)

For the dressing:

1/3 cup olive oil (extra virgin, mild flavor works best here)
2 tsp Dijon mustard (I use Grey Poupon)
1/4 cup balsamic vinegar (aged for richer flavor)
1 tbsp fig preserves (adds depth and sweetness)
2 tsp orange zest (finely grated, from unwaxed oranges)
Black pepper (freshly ground)
3 tbsp orange juice (fresh squeezed preferred)
2 tbsp honey
Pinch of kosher salt

Instructions

Step 1: Preheat your oven to 375°F. In a bowl, combine 1 1/2 cups walnuts, 1/2 cup pumpkin seeds, 2 tbsp honey, 1/4 tsp chipotle powder, and a generous pinch of salt. Mix until the nuts and seeds are 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 to crisp up.

Step 2: While the nuts toast, whisk together 1/3 cup olive oil, 1/4 cup balsamic vinegar, 2 tsp Dijon mustard, 2 tbsp honey, 1 tbsp fig preserves, 2 tsp orange zest, and 3 tbsp fresh orange juice in a jar or bowl. Season with a pinch of kosher salt and freshly ground black pepper. Whisk or shake vigorously until well emulsified. Set aside at room temperature.

Step 3: Wash and thoroughly dry 6 cups salad greens and 2 cups endive. Slice endive into 1-inch pieces and add both to a large salad bowl. Thinly slice 2 apples and add them as well. Keep avocados, blue cheese, and pomegranate seeds ready nearby but do not add yet to avoid browning.

Step 4: Once the candied nuts and seeds have cooled completely, add them to the salad bowl along with 2 cups pomegranate seeds and most of the 1.5 cups crumbled blue cheese, reserving a small handful for garnish. Slice 2 avocados just before adding to keep fresh. Pour the honey mustard dressing over the salad and gently toss until well coated, taking care not to crush avocado slices or the greens.

Step 5: Transfer the salad to a serving platter or plates. Top with the reserved blue cheese crumbles and sprinkle lightly with chili flakes for a hint of heat and festive color. Serve immediately while nuts are crispy and greens are fresh.

Tips & Variations

To prevent apple slices from browning, toss them lightly with a bit of lemon juice just after slicing.

Use raw, unsalted pumpkin seeds to control salt and achieve the best texture when candying.

For a milder dressing, reduce the amount of chipotle powder or omit chili flakes at the end.

Substitute blue cheese with feta or goat cheese for a different tangy flavor.

Storage

Store leftover salad components separately in airtight containers in the refrigerator. Candied nuts can be kept for up to one week at room temperature in an airtight container. Assembled salad is best served fresh; if storing mixed salad, it can keep for 1 day refrigerated but avocado slices may brown and nuts lose crunch. Reheat is not recommended.

FAQs

Can I prepare the candied nuts and seeds ahead of time?

Yes, you can make the candied nuts and seeds up to a week in advance. Store them in an airtight container at room temperature to maintain their crunch.

What can I use if I don’t have fig preserves for the dressing?

If fig preserves are unavailable, you can substitute with an equal amount of honey or apricot preserves to keep the sweet depth in the dressing.