Pomegranate Christmas Salad Honey (Print-Friendly Version)
Bring holiday cheer to your table with this bright pomegranate Christmas salad that mixes apples, avocados, walnuts, and smooth blue cheese covered in honey mustard dressing. Perfect for winter parties or a special December meal. Click to save.
# Ingredients You’ll Need:
→ Candied Nuts
01 -
1 1/2 cups unsalted walnut halves
02 -
1/2 cup raw pumpkin seeds
03 -
1/3 cup maple syrup or honey
04 -
1/4 teaspoon smoky chipotle powder
05 -
Kosher salt, as needed
→ Salad Base
06 -
6 cups fresh salad greens mix
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2 cups frisée lettuce, ripped into pieces
08 -
1 to 2 crisp pears or apples, diced
09 -
2 ripe avocados, cut into slices
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2 cups fresh pomegranate arils
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1 cup crumbly cheese (feta, blue, or goat)
→ Honey Mustard Dressing
12 -
1/3 cup good quality olive oil
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1/4 cup apple cider vinegar or balsamic vinegar
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2 teaspoons smooth dijon mustard
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2 tablespoons natural honey
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1 tablespoon sweet fig jam
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2 teaspoons orange zest, freshly grated
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2 tablespoons fresh orange juice
19 -
Black pepper, freshly ground to taste
# How to Make It:
01 -
Heat your oven to 350°F (175°C). Cover a baking tray with parchment paper. Mix the walnuts and pumpkin seeds in a bowl with your maple syrup or honey, add the chipotle powder and a big pinch of kosher salt. Spread everything out on your lined tray. Pop in the oven for 15-20 minutes and give it a stir halfway through until everything looks golden and smells nutty. Let them cool all the way down.
02 -
Grab a big salad bowl and throw in your mixed greens and frisée. Add your diced pears or apples and the avocado slices. Give it all a light toss to mix everything up nicely.
03 -
Sprinkle your pomegranate arils over the top, followed by the crumbly cheese of your choice.
04 -
Grab a small bowl or jar and mix the olive oil, vinegar, dijon mustard, honey, fig jam, orange zest, orange juice, and a bit of black pepper. Whisk it all together until it looks well blended.
05 -
Pour as much dressing as you want over your salad. Throw on the cooled candied nuts and seeds right before you're ready to eat. Toss everything together gently and serve it up right away.
# Extra Suggestions:
01 -
Try swapping apples for pears if you want something less crisp and sweeter.
02 -
You can make the candied nuts up to two days before you need them and just keep them in a sealed container.