Christmas Salad with Honey Mustard Dressing Recipe
Introduction
This Christmas Salad with Honey Mustard Dressing is a festive and vibrant dish bursting with fresh flavors and textures. Combining crisp greens, sweet fruits, crunchy nuts, and a tangy dressing, it’s perfect as a refreshing side or starter during the holiday season.
Ingredients
- 4 cups baby spinach or mixed greens
- 1 cup fresh pomegranate seeds
- 1 cup fresh cranberries (or dried cranberries)
- 1 medium apple, thinly sliced (such as a Gala or Granny Smith)
- ½ cup candied pecans or walnuts
- ½ cup crumbled feta cheese (optional)
- ¼ cup red onion, thinly sliced (optional)
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- Step 1: Wash the spinach or mixed greens thoroughly and dry them gently using a salad spinner or paper towel to remove excess moisture.
- Step 2: Core and thinly slice the apple. Leaving the skin on is optional and adds color and nutrients.
- Step 3: Prepare the pomegranate seeds by carefully removing them from the fruit. If using fresh cranberries, leave them whole or slice in half for a milder flavor.
- Step 4: Toast the candied pecans or walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Let them cool before adding to the salad.
- Step 5: In a small bowl or jar, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until smooth and well combined. Adjust seasoning as needed.
- Step 6: In a large salad bowl, combine the greens, pomegranate seeds, cranberries, apple slices, toasted nuts, feta cheese, and red onion if using. Toss gently to mix.
- Step 7: Drizzle the honey mustard dressing over the salad and toss gently until everything is evenly coated. Add dressing gradually to avoid overdressing.
- Step 8: Serve immediately for a fresh, colorful holiday side or starter.
Tips & Variations
- For a nut-free option, omit nuts or substitute with roasted pumpkin seeds for crunch.
- Add sliced avocado for extra creaminess and healthy fats.
- Use dried cranberries if fresh are unavailable; soak briefly in warm water to soften.
- Make the dressing ahead and refrigerate; whisk again before serving.
Storage
Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep the greens crisp. If needed, re-toast nuts to restore crunch before adding.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad ahead of time?
You can prepare and store the salad ingredients separately, but toss the salad with dressing just before serving to maintain freshness and texture.
What can I use if I don’t have Dijon mustard?
You can substitute Dijon mustard with yellow mustard or a bit of spicy brown mustard, though the flavor will be slightly different.
PrintChristmas Salad with Honey Mustard Dressing Recipe
This vibrant Christmas Salad with Honey Mustard Dressing combines fresh baby spinach, tart cranberries, sweet apples, and crunchy candied pecans, all tossed in a zesty homemade honey mustard dressing. It’s a colorful, festive, and refreshing side dish perfect for holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 4 cups baby spinach or mixed greens
- 1 cup fresh pomegranate seeds
- 1 cup fresh cranberries (or dried cranberries)
- 1 medium apple, thinly sliced (such as a Gala or Granny Smith)
- ½ cup candied pecans or walnuts
- ½ cup crumbled feta cheese (optional)
- ¼ cup red onion, thinly sliced (optional)
Honey Mustard Dressing
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- Wash and Dry the Greens: Thoroughly wash the baby spinach or mixed greens to remove any dirt or grit. Use a salad spinner or gently pat dry with paper towels to remove excess moisture, preventing a soggy salad.
- Slice the Apple: Core the apple and thinly slice it. Leaving the skin on adds extra color and nutrients, but peel if preferred for a milder texture.
- Prepare the Pomegranate and Cranberries: If using fresh pomegranate seeds, carefully extract them from the fruit. For cranberries, leave them whole or slice in half for a subtler tartness.
- Toast the Nuts (Optional): To enhance flavor, toast the candied pecans or walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Allow them to cool before adding to the salad for added crunch.
- Make the Honey Mustard Dressing: In a small bowl or jar, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until smooth and well combined. Taste and adjust seasoning as needed.
- Toss the Salad: In a large salad bowl, combine spinach or mixed greens, pomegranate seeds, cranberries, apple slices, toasted nuts, crumbled feta cheese, and sliced red onion if using. Gently toss to distribute ingredients evenly.
- Dress the Salad: Drizzle the honey mustard dressing over the salad. Toss again gently to coat all ingredients evenly, starting with a small amount of dressing and adding more as needed to avoid overdressing.
- Serve: Serve the salad immediately as a colorful and refreshing side dish or festive starter to brighten up any holiday meal.
Notes
- Toasting nuts enhances their flavor but can be skipped for convenience.
- Use dried cranberries if fresh are unavailable; soak them briefly for plumper texture if desired.
- Adjust the sweetness of the dressing by varying the honey quantity to suit your taste.
- Feta cheese and red onion are optional but add a nice tang and bite to the salad.
- For added crunch, consider adding some toasted pumpkin seeds or sunflower seeds.
Keywords: Christmas salad, honey mustard dressing, holiday salad, spinach salad, festive salad, cranberry salad, pomegranate salad, healthy salad, vegetarian salad
