Description

This Pomegranate Christmas Salad with Honey Mustard Dressing is a festive and vibrant salad perfect for holiday gatherings. It combines fresh salad greens, crisp apples, creamy avocados, tart pomegranate seeds, and tangy blue cheese, all topped with crunchy candied walnuts and pumpkin seeds spiced with chipotle and chili flakes. A homemade honey mustard dressing with balsamic vinegar, fig preserves, and orange zest adds a bright, sweet, and tangy finish that complements the textures and flavors beautifully.

Ingredients

Scale

Candied Nuts and Seeds

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)

Salad

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)

Honey Mustard Dressing

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)

Instructions

Prepare the Candied Nuts and Seeds: Preheat the oven to 375°F. In a bowl, combine walnuts, pumpkin seeds, honey, chipotle powder, and a generous pinch of salt, mixing until evenly coated. Spread the mixture in a single layer on a baking sheet. Bake for 15 minutes, stirring once halfway through to ensure even toasting. Remove from oven and let cool completely on the baking sheet for at least 10 minutes to become crunchy and allow flavors to deepen.
Make the Honey Mustard Dressing: While the nuts toast, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, orange zest, and fresh orange juice in a jar or bowl. Season with salt and freshly ground black pepper to taste. Whisk or shake vigorously until the dressing is fully emulsified and smooth. Set aside at room temperature until ready to use.
Prepare the Fresh Salad Components: 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 salad greens. Thinly slice the apples and add them to the bowl. (Optionally toss apples with a little lemon juice to prevent browning.) Keep avocados, blue cheese, and pomegranate seeds ready but do not add them yet to avoid bruising.
Assemble and Dress the Salad: Once the candied nuts and seeds have cooled, add them to the salad bowl along with the pomegranate seeds and most of the crumbled blue cheese (reserve some for garnish). Slice the avocados just before adding them to keep fresh, then add to the salad. Pour the honey mustard dressing over the salad and gently toss everything until well coated, taking care not to mash the avocados or damage the delicate greens.
Finish and Serve: Transfer the salad to a serving platter or individual plates. Top with the reserved blue cheese crumbles and finish with a light sprinkle of red chili flakes for a hint of heat and festive look. Serve immediately while the nuts remain crispy and the greens are fresh and cold.

Notes

For best texture, let the candied nuts and seeds cool completely before adding to the salad.
Slice avocados just before serving to prevent browning and keep them fresh.
You can toss sliced apples with a bit of lemon juice to reduce oxidation if you prefer.
Adjust the amount of chili flakes to your heat preference.
The salad is best served immediately to maintain crispness and freshness.
Using raw, unsalted pumpkin seeds ensures better control over salt and texture.
Fig preserves add depth and a touch of natural sweetness to the dressing.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Baking
Cuisine: American

Keywords: Christmas salad, pomegranate salad, honey mustard dressing, candied nuts, holiday salad, winter salad, blue cheese salad, festive salad