Christmas Salad with Honey Mustard Dressing Recipe
This vibrant Christmas Salad with Honey Mustard Dressing is a festive, refreshing dish perfect for holiday gatherings. It combines crisp baby spinach or mixed greens with sweet and tart pomegranate seeds, fresh or dried cranberries, and thinly sliced apple. Toasted candied pecans or walnuts add a delightful crunch, while optional crumbled feta and red onion provide creamy and sharp notes. The salad is dressed with a smooth, tangy honey mustard dressing made from honey, Dijon mustard, apple cider vinegar, and olive oil, creating a well-balanced flavor perfect as a colorful side or starter during the holiday season.
- 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
Scale
Salad
- 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 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
- Prepare the Salad: Wash your baby spinach or mixed greens thoroughly and dry them gently with a salad spinner or paper towel to remove excess moisture.
- Slice the Apple: Core and thinly slice the apple, leaving the skin on if desired for color and added nutrients.
- Prepare the Pomegranate and Cranberries: Carefully remove the seeds from the pomegranate, and if using fresh cranberries, leave them whole or slice in half for a milder flavor.
- Toast the Nuts (Optional): In a dry skillet over medium heat, toast the candied pecans or walnuts for 3-5 minutes until fragrant. Let them 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 until smooth and well combined. Adjust seasoning to taste.
- Assemble the Salad: In a large bowl, combine spinach or mixed greens, pomegranate seeds, cranberries, apple slices, toasted nuts, and crumbled feta and red onion if using. Toss gently to mix.
- Dress the Salad: Drizzle the honey mustard dressing over the salad and toss again to coat everything evenly, gently mixing to avoid overdressing.
- Serve: Serve immediately as a fresh, colorful, and festive side dish or appetizer.
Notes
- To toast nuts, watch closely to prevent burning and stir frequently.
- Use dried cranberries if fresh cranberries aren’t available; they add sweetness and texture.
- For a vegan version, omit feta cheese or substitute with a plant-based cheese.
- Adjust the dressing’s honey amount to make it more or less sweet according to preference.
- Salad is best served immediately to keep greens fresh and crisp.
Keywords: Christmas salad, honey mustard dressing, festive salad, holiday side dish, pomegranate salad, spinach salad
