Christmas Salad with Honey Mustard Dressing
A festive salad layered with crisp greens, frisée, fresh fruit, creamy avocado, pomegranate seeds, tangy cheese, and spiced honey-glazed walnuts with pumpkin seeds. A bright honey mustard dressing with citrus, balsamic vinegar, Dijon, and fig jam brings the dish together with a balanced sweet-tart finish.
Pin it to remember it!
Print Recipe
Ingredients
For the Candied Nuts
- 1/2 cup pumpkin seeds
- Salt added according to preference
- 1 1/2 cups unsalted raw walnuts
- Chili flakes as desired for gentle warmth
- 1/3 cup honey or pure maple syrup
- 1/4 teaspoon chipotle powder
For the Salad
- 2 avocados ripe yet firm, cut into cubes
- 2 cups frisée leaves
- 1 cup goat cheese crumbles or blue cheese or feta for a sharper flavor
- 2 cups pomegranate arils
- 6 cups salad greens such as baby spinach or mixed greens
- 1 to 2 apples or pears cored and sliced
For the Dressing
- 2 tablespoons fresh orange juice
- 1/3 cup high-quality extra-virgin olive oil
- Salt to taste
- 2 teaspoons Dijon mustard
- 1 tablespoon fig jam
- Freshly cracked black pepper to taste
- 1/4 cup balsamic vinegar or apple cider vinegar
- 2 teaspoons finely grated orange zest
- 2 tablespoons honey
Instructions
- Preheat the oven to 375°F and prepare a baking sheet by lining it with parchment paper.
- Place the walnuts and pumpkin seeds in a mixing bowl. Add the honey or maple syrup, chipotle powder, chili flakes, and salt, then toss until the nuts and seeds are evenly coated.
- Transfer the coated nut mixture to the prepared baking sheet and spread it into an even layer.
- Bake for 15 minutes, stirring once partway through, until the walnuts and pumpkin seeds are toasted and aromatic.
- Remove the pan from the oven, arrange the nut mixture in a single layer, sprinkle with flaky salt if desired, and allow it to cool.
- Place the salad greens and frisée in a large serving bowl.
- Add the sliced apple or pear, diced avocado, and pomegranate seeds over the greens.
- Scatter the cooled candied nuts and the selected crumbled cheese generously across the salad.
- Toss the salad gently so the ingredients are evenly distributed without crushing the avocado.
- To prepare the dressing, combine the vinegar, honey, Dijon mustard, orange juice, fig jam, orange zest, olive oil, salt, and black pepper in a glass jar.
- Seal the jar tightly and shake vigorously until the dressing is fully blended and smooth.
- Immediately before serving, drizzle the dressing over the salad.
- Toss lightly once more until the greens, fruit, nuts, cheese, and avocado are evenly coated, then serve.
Notes
Use firm-ripe avocados so they hold their shape when tossed.
The candied nuts should be cooled before adding them to the salad to preserve the texture of the greens and cheese.
The candied nuts should be cooled before adding them to the salad to preserve the texture of the greens and cheese.