Christmas Salad with Honey Mustard Dressing Recipe
Introduction
This Christmas Salad with Honey Mustard Dressing is a vibrant and festive dish perfect for holiday gatherings. Packed with fresh greens, fruity bursts, crunchy nuts, and a tangy-sweet dressing, it offers a delightful balance of flavors and textures.
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. Use a salad spinner or pat dry with a paper towel to remove excess moisture.
- Step 2: Core and thinly slice the apple; leaving the skin on adds extra color and nutrients.
- Step 3: Remove pomegranate seeds from the fruit carefully. If using fresh cranberries, you may leave them whole or slice them in half for a milder flavor.
- Step 4: Optional: Toast the candied pecans or walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Allow them to 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 to taste.
- Step 6: In a large bowl, combine greens, pomegranate seeds, cranberries, apple slices, toasted nuts, and feta cheese if using. Toss gently to mix.
- Step 7: Drizzle the honey mustard dressing over the salad. Toss carefully to coat evenly, adding more dressing as needed but avoiding overdressing.
- Step 8: Serve immediately as a colorful, refreshing side dish or starter for your holiday meal.
Tips & Variations
- Use dried cranberries if fresh ones are unavailable; soak them briefly in warm water to soften.
- Swap feta cheese for goat cheese for a creamier texture and tang.
- Add thinly sliced red onion for a mild bite and extra color.
- Try different nuts like almonds or walnuts if pecans are not on hand.
- For a vegan version, replace honey with maple syrup and omit the cheese.
Storage
Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 1 day. To reheat, simply bring to room temperature and toss again. The greens are best enjoyed fresh, so avoid making the salad too far in advance to keep it crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried cranberries instead of fresh?
Yes, dried cranberries work well and add sweetness. If you prefer a softer texture, soak them in warm water for 10 minutes before adding to the salad.
Is it necessary to toast the nuts?
Toasting nuts is optional but recommended as it enhances their flavor and crunch. If you’re short on time, you can add them straight away.
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Christmas Salad with Honey Mustard Dressing Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This festive Christmas Salad with Honey Mustard Dressing combines fresh baby spinach or mixed greens with vibrant pomegranate seeds, tart cranberries, crisp apple slices, candied nuts, and optional creamy feta. Tossed in a tangy and sweet honey mustard dressing, this salad is perfect as a refreshing, colorful side dish or starter during the holiday season.
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 under cold water. Dry them gently using a salad spinner or pat dry with paper towels to remove any excess moisture, ensuring a crisp base for the salad.
- Slice the Apple: Core the apple and thinly slice it into even pieces. Leaving the skin on is recommended for added color and nutrients.
- Prepare the Pomegranate and Cranberries: If using fresh pomegranate, carefully remove the seeds. For fresh cranberries, either leave them whole for a stronger flavor or slice them in half for a milder taste.
- Toast the Nuts (Optional): Heat a dry skillet over medium heat and toast the candied pecans or walnuts for 3-5 minutes until fragrant, stirring occasionally. Allow them to cool before adding to the salad.
- Make the Honey Mustard Dressing: In a small bowl or jar, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper. Whisk continuously until the dressing is smooth and emulsified. Taste and adjust seasoning as needed.
- Assemble the Salad: In a large salad bowl, combine the greens, pomegranate seeds, cranberries, apple slices, toasted nuts, crumbled feta cheese (if using), and sliced red onion (if using). Toss gently to mix all ingredients evenly.
- Dress the Salad: Drizzle the honey mustard dressing over the salad a little at a time, tossing gently after each addition to coat the ingredients evenly without overdressing.
- Serve: Serve the salad immediately as a refreshing and colorful side dish or starter at your holiday meal.
Notes
- Toasting the nuts enhances their flavor but can be skipped if preferred.
- Feta cheese and red onion are optional additions that add creaminess and a mild bite respectively.
- You can substitute dried cranberries if fresh are unavailable, though fresh will provide a more vibrant taste and texture.
- Adjust the dressing ingredients to balance sweetness and tanginess according to your preference.
- This salad is best served fresh to maintain the crispness of the greens and apple slices.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for toasting nuts)
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: Christmas Salad, Honey Mustard Dressing, Holiday Salad, Festive Salad, Pomegranate Salad, Spinach Salad
