Christmas Salad With Honey Mustard Dressing. Recipe

Create festive flair with Christmas Salad With Honey Mustard Dressing. A vibrant blend of flavors perfect for holiday gatherings.

Ingredients

• 1 1/2 cups raw walnuts
• 1/2 cup shelled pumpkin seeds
• 1/3 cup honey or maple
• 1/4 teaspoon chipotle chili powder
• 6 cups mixed greens
• 2 cups Frisée
• 1-2 apples or pears, chopped
• 2 avocados, sliced
• 2 cups pomegranate arils
• 1 cup crumbled blue cheese, feta, or goat cheese
• 1/3 cup extra virgin olive oil
• 1/4 cup balsamic or apple cider vinegar
• 2 teaspoons dijon mustard
• 2 tablespoons honey
• 1 tablespoon fig preserves
• 2 teaspoons orange zest + 2 tablespoons orange juice
• kosher salt and black pepper
• chili flakes

Instructions

Step 1: Preheat and Toast

Preheat the oven to 375°F and line a baking sheet with parchment. In a mixing bowl, toss the raw walnuts and shelled pumpkin seeds with honey or maple, a dusting of chipotle chili powder and a pinch of kosher salt so each piece is lightly glazed. Spread the nuts and seeds in a single layer on the parchment and roast until the honey is caramelized and the nuts develop glossy, slightly charred edges, stirring once for even color. Finish while still warm with a sprinkle of flaky salt so the sugary glaze cracks into shards around the crunchy nuts.

Step 2: Assemble the Salad

Select a large serving bowl and pile in the mixed greens and frisée to create a peppery, airy base. Scatter the chopped apples or pears for bright, crisp bites, then arrange sliced ripe avocado so its creamy pale-green slabs peek through the leaves. Sprinkle ruby-red pomegranate arils across the surface for jewel-like pops, crumble your choice of blue, feta, or goat cheese on top, and finally add the warm toasted walnuts and pumpkin seeds for textural contrast. Gently toss just enough to distribute ingredients without bruising the avocado, keeping the composition colorful and layered.

Step 3: Prepare the Dressing

Combine extra virgin olive oil, balsamic or apple cider vinegar, Dijon mustard, honey, fig preserves, orange zest and juice, salt and black pepper in a clear glass jar. Add a pinch of chili flakes for warmth, close the lid and shake vigorously until the dressing emulsifies into a glossy golden emulsion with tiny specks of orange zest and softened fig pieces suspended throughout. The vinaigrette should be velvety but pourable, with visible mustard microbubbles and a warm amber hue that will cling to greens and seeds.

Step 4: Finish and Plate

Drizzle the honey-mustard dressing over the tossed salad or artfully across the top in thin golden streaks, then give a light final toss or leave the dressing as a visible glaze if plating for guests. Transfer the composed salad to an attractive serving plate, scatter an extra few toasted walnuts and pomegranate arils for sparkle, and finish with a final pinch of flaky salt and a grind of black pepper. Serve immediately so textures remain crisp and contrasting — creamy avocado, crunchy candied nuts, crisp apple, and jewel-like arils — presenting a festive, layered salad perfect for the holidays.

Notes

• Ensure ingredients like nuts and seeds are freshly toasted for maximum flavor.
• Toss the salad gently to maintain ingredient integrity.
• Consider using a salad spinner to thoroughly dry greens after washing.