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; 1/2 cup pumpkin seeds (raw, unsalted); 1/2 cup honey (raw preferred for better texture); 1/4 tsp chipotle powder; Generous pinch of salt; Red chili flakes (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 pomegranate seeds (fresh); 1.5 cups blue cheese (crumbled, about 6 oz); 1/3 cup olive oil (extra virgin, mild flavor); 1/4 cup balsamic vinegar (aged); 2 tsp Dijon mustard; 2 tbsp honey; 1 tbsp fig preserves; 2 tsp orange zest (finely grated, from unwaxed oranges); 3 tbsp fresh 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
Salt, generous pinch
1/4 tsp chipotle powder
1/2 cup pumpkin seeds (raw, unsalted)
Red chili flakes, to taste

For the salad:

2 avocados (ripe but firm, sliced just before serving)
2 cups pomegranate seeds (fresh)
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)
2 tsp Dijon mustard
1/4 cup balsamic vinegar (aged)
1 tbsp fig preserves
2 tsp orange zest (from unwaxed oranges)
3 tbsp fresh orange juice
2 tbsp honey
Pinch of kosher salt
Freshly ground black pepper

Instructions

Step 1: Preheat your oven to 375°F. In a bowl, mix the walnuts, pumpkin seeds, honey, chipotle powder, and a generous pinch of salt until evenly coated. Spread the mixture in a single layer on a baking sheet and bake for 15 minutes, stirring once halfway through. Remove and let cool completely on the baking sheet to crisp up, about 10 minutes.

Step 2: While the nuts toast, combine olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, orange zest, and fresh orange juice in a jar or bowl. Season with salt and black pepper. Whisk or shake vigorously until smooth and well emulsified. Set aside at room temperature.

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

Step 4: Once the candied nuts and seeds have cooled, add them to the salad bowl with the pomegranate seeds and most of the blue cheese, reserving some for garnish. Slice the avocados just before adding to prevent browning. Pour the dressing over the salad and gently toss to coat, being careful not to crush the avocados or greens.

Step 5: Transfer the salad to a serving platter or individual plates. Garnish with the reserved blue cheese and a light sprinkle of red chili flakes. Serve immediately to enjoy the crisp nuts and fresh greens.

Tips & Variations

Use lemon juice to toss apple slices if you want to prevent browning when preparing in advance.

For a nut-free version, substitute candied seeds like pumpkin and sunflower seeds only.

Add pomegranate molasses to the dressing for a deeper tart flavor.

If you prefer a milder dressing, reduce or omit the chipotle powder in the nuts.

Storage

Store leftover candied nuts and seeds separately in an airtight container at room temperature for up to one week. Keep salad components chilled separately and assemble just before serving to maintain freshness. The dressing can be refrigerated for up to 3 days; whisk before using. Avoid storing the assembled salad as the avocado and greens will brown and wilt.

FAQs

Can I prepare the salad in advance?

It’s best to prepare the ingredients separately and assemble the salad just before serving to maintain freshness and texture. Particularly, add avocado slices last to prevent browning.