Christmas Salad With Honey Mustard Dressing Recipe

I assembled a simple, healthy Christmas Salad with Honey Mustard Dressing that pairs with just about any meal and features a surprising ingredient that makes it stand out among my Christmas Salads.

I didn’t expect a salad to steal the show, but this Christmas Salad with Honey Mustard Dressing does. I love how bright pomegranate seeds and toasted pecans pop on the plate, every bite surprises you, sweet then tangy then crunchy, in a way that makes you pause and take another forkful.

I keep thinking its perfect for Christmas Salads or any feast when you want something that looks fancy but is almost embarrassingly easy. Try it and tell me if the texture combo doesn’t make you rethink what a holiday salad can be.

I promise it will surprise even the skeptics.

Ingredients

• Mixed baby greens: low cal, lots of fiber and vitamins, gives fresh peppery base.
• Pomegranate seeds: juicy, sweet-tart bursts, high in antioxidants and vitamin C.
• Mandarin oranges: sweet, citrusy, adds vitamin C and natural sugar for brightness.
• Feta or goat cheese: tangy, provides creamy protein and salty flavors, balances sweet.
• Toasted pecans: crunchy, rich in healthy fats and fiber, add buttery nutty depth.
• Red onion: thinly sliced, sharp bite, adds sulfurous punch and a little crunch.
• Avocado: creamy, full of monounsaturated fats and fiber, cools the salad’s flavors.
• Honey and Dijon mustard: honey sweet, Dijon tangy, together make bright dressing.

Ingredient Quantities

• 6 cups mixed baby greens (spring mix baby spinach or arugula)
• 1 cup pomegranate seeds or arils about 1 large pomegranate worth
• 1 cup mandarin orange segments drained (about 8 ounces)
• 4 ounces crumbled feta or goat cheese
• 3/4 cup toasted pecans or walnuts roughly chopped
• 1/4 cup thinly sliced red onion
• 1 small cucumber thinly sliced
• 1 ripe avocado sliced optional
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 2 tablespoons apple cider vinegar or fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon plain Greek yogurt or mayonnaise optional for creamier dressing

How to Make this

1. Toast the nuts: heat a dry skillet over medium heat, add the pecans or walnuts and stir for 3 to 5 minutes until fragrant and lightly browned, don’t walk away or they’ll burn; remove to a plate and roughly chop once cool.

2. Prep the produce: thinly slice the red onion and cucumber, drain the mandarin segments well, remove pomegranate seeds (cut pomegranate in half and tap the back with a spoon to release arils, works best over a bowl), and slice the avocado last so it stays green.

3. Soften the onion if you want: put the sliced red onion in a bowl of cold water for 5 minutes then drain, this mellows the bite and makes it less aggressive in the salad.

4. Make the dressing: whisk together the Dijon mustard, honey (warm it 5 to 10 seconds if it’s thick), and apple cider vinegar or lemon juice; if you want it creamier add the teaspoon of Greek yogurt or mayo now.

5. Emulsify the dressing: while whisking constantly drizzle in the olive oil until the dressing comes together and is slightly thickened, then stir in the salt and black pepper and taste, add a bit more honey or vinegar if it needs balancing.

6. Toss the greens gently with about half the dressing in a large bowl to lightly coat them, you don’t want them drowning in dressing.

7. Add the mix-ins: fold in the mandarin segments, cucumber slices, drained red onion, about three quarters of the pomegranate seeds, and the toasted chopped nuts; crumble in the feta or goat cheese and toss gently so nothing gets smashed.

8. Add the avocado: fan or slice the avocado on top then drizzle a little of the remaining dressing over it or toss the slices very gently with a tiny bit of dressing so they don’t brown.

9. Finish and serve: sprinkle the remaining pomegranate seeds and a few extra nuts on top, give a final crack of black pepper and a light pinch of kosher salt if needed, serve immediately so the greens stay crisp and the avocado stays bright.

Equipment Needed

1. Large salad bowl, to toss the greens and mix everything
2. Dry skillet or small frying pan, for toasting the pecans or walnuts
3. Cutting board
4. Sharp chef’s knife, for onion, cucumber, avocado and pomegranate
5. Small bowl or ramekin (one for soaking onion, one for dressing if you want)
6. Measuring cups and measuring spoons
7. Whisk or fork (or a small jar with lid to shake the dressing)
8. Salad tongs or servers, plus a plate for the cooled toasted nuts and chopping

FAQ

Christmas Salad With Honey Mustard Dressing Recipe Substitutions and Variations

• Pomegranate seeds: try dried cranberries, chopped red grapes, or fresh raspberries for a similar sweet-tart pop.
• Mandarin orange segments: swap with orange supremes, drained canned mandarins, or peeled clementine segments.
• Crumbled feta or goat cheese: use ricotta salata, shaved Parmesan, or a mild blue cheese for a tangy salty bite.
• Toasted pecans or walnuts: replace with toasted almonds, pumpkin seeds, or sunflower seeds for the crunch and nutty flavor.

Pro Tips

1) Toast the nuts low and watch them, they go from perfect to burned in a blink; if you want less babysitting use the oven at 350F for 6 to 8 minutes, then cool completely before chopping so they stay crunchy.

2) Dry your greens really well and only dress about half at first, toss, then add more if needed so the leaves dont get soggy; chill the bowl or plates too, it keeps everything crisp longer.

3) Keep avocado bright by slicing it last and tossing the slices lightly in a little lemon or lime juice, or leave the pit in the unused half and press plastic wrap directly onto the surface until serving.

4) Taste and tweak the dressing, honey and vinegar are a team so add a little at a time, warm thick honey to dissolve faster, and if you want it creamier stir in a teaspoon of yogurt or mayo but add that last so the dressing doesnt get too heavy.