Description

This festive Christmas Salad with Honey Mustard Dressing is a vibrant and flavorful dish that’s perfect for the holiday season or any special occasion. A blend of crisp greens, juicy pomegranate seeds, crunchy candied pecans, and creamy goat cheese is tossed together and topped with a sweet and tangy honey mustard dressing. The combination of textures and flavors makes this salad a beautiful and refreshing addition to your holiday spread or a light, healthy meal option.

Ingredients

Scale

For the Salad:

5 cups mixed salad greens (such as arugula, spinach, and baby kale): A mix of leafy greens provides both texture and a variety of flavors, from the peppery bite of arugula to the mildness of spinach.
1/2 cup pomegranate seeds: The ruby-red seeds add a burst of color and sweetness to the salad, as well as a satisfying crunch.
2 medium oranges: Peeled and segmented, the citrus will bring a refreshing, tangy flavor to balance the sweetness of the honey mustard dressing.
1/2 cup candied pecans (or walnuts): The candied nuts provide both sweetness and crunch. You can easily make these at home by tossing nuts with a bit of sugar and roasting them, or buy them pre-made for convenience.
1/2 small red onion: Thinly sliced, red onion adds a bit of sharpness and color to the salad.
1/4 cup crumbled feta cheese (optional): Adds a creamy, salty contrast to the sweetness of the fruit and dressing.
1/4 cup roasted sunflower seeds (optional): For added crunch and a nutty flavor that pairs well with the fresh greens.

For the Honey Mustard Dressing:

3 tablespoons honey: Adds natural sweetness to balance the tangy mustard and vinegar.
2 tablespoons Dijon mustard: Provides a sharp, savory flavor that pairs perfectly with the honey.
2 tablespoons apple cider vinegar: The acidity of the vinegar balances the sweetness of the honey and mustard, giving the dressing a refreshing tang.
1/4 cup extra virgin olive oil: For a smooth, rich base that emulsifies the dressing and helps it coat the salad evenly.
1 teaspoon garlic powder: Adds a subtle savory depth to the dressing.
Salt and pepper to taste: To season the dressing and enhance the overall flavor.

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Instructions

First Step: PREPARE THE DRESSING

Whisk the Dressing Ingredients: In a small bowl or jar, combine the honey, Dijon mustard, apple cider vinegar, olive oil, garlic powder, salt, and pepper. Whisk or shake the jar until all ingredients are well combined and the dressing emulsifies, becoming smooth and creamy.
Taste and Adjust: Give the dressing a taste and adjust the seasoning if necessary. If you prefer a sweeter dressing, add more honey. If you want more tang, increase the amount of vinegar or mustard. Set the dressing aside while you prepare the salad.

Second Step: PREPARE THE SALAD INGREDIENTS

Prepare the Greens: Wash and dry the mixed salad greens thoroughly. If necessary, tear the larger leaves into bite-sized pieces. Place the greens in a large salad bowl.
Segment the Oranges: Peel the oranges, removing any pith, and segment them into wedges. To do this, cut along the membranes of each segment with a sharp knife, ensuring you get clean, juicy segments without any seeds. Add the orange segments to the salad bowl.
Add the Pomegranate Seeds: Carefully remove the seeds from the pomegranate, making sure to avoid the bitter white pith. Add the seeds to the salad for a burst of color and sweetness.
Slice the Red Onion: Thinly slice the red onion into half-moons, using a sharp knife. If the onion’s flavor is too strong for you, soak the slices in cold water for 10-15 minutes to mellow them out before adding them to the salad.
Add the Nuts and Seeds: If you’re using candied pecans, crumble or chop them into smaller pieces before adding them to the salad. Sprinkle the roasted sunflower seeds over the top for added crunch.
Add the Feta: If using, crumble the feta cheese over the salad. The creamy, salty cheese is a perfect contrast to the sweet fruits and tangy dressing.

Third Step: ASSEMBLE THE SALAD

Toss the Salad: Drizzle the prepared honey mustard dressing over the salad. Start with about half of the dressing and toss gently to coat the greens and fruits. Taste the salad and add more dressing if needed, tossing until everything is evenly coated.
Serve Immediately: Once the salad is dressed, serve it immediately, garnishing with extra pomegranate seeds, orange slices, or candied nuts if desired.

Prep Time: 10 minutes
Assemble Time: 20 minutes

Nutrition

Calories: 220 kcal
Fat: 12g
Carbohydrates: 30g
Protein: 4g