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Christmas Salad with Honey Mustard Dressing

A bright and festive salad featuring sweet and tart flavors with a tangy honey mustard dressing, perfect for holiday dinners.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Holiday
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups baby spinach or mixed greens
  • 1 cup fresh pomegranate seeds Use fresh for best flavor.
  • 1 cup fresh cranberries (or dried cranberries) If using dried, consider soaking in warm water or apple juice.
  • 1 medium apple, thinly sliced (Gala or Granny Smith) Toss with lemon juice if preparing ahead.
  • ½ cup candied pecans or walnuts
  • ½ cup crumbled feta cheese (optional) Swap for goat cheese or omit for dairy-free.
  • ¼ cup red onion, thinly sliced (optional)
Dressing Ingredients
  • 2 tablespoons honey Swap for maple syrup for vegan dressing.
  • 2 tablespoons Dijon mustard Use a vegan variety if making vegan.
  • 1 tablespoon apple cider vinegar Can be swapped for balsamic vinegar.
  • ¼ cup olive oil
  • to taste Salt and pepper

Method
 

Prepare the Salad
  1. Wash and spin-dry the baby spinach or mixed greens; place in a large salad bowl or on a serving platter.
  2. Scatter the pomegranate seeds, cranberries, apple slices, candied nuts, crumbled feta, and red onion over the greens.
Make the Honey Mustard Dressing
  1. In a small bowl or jar, whisk together honey and Dijon mustard until smooth.
  2. Add apple cider vinegar, then slowly whisk in olive oil until emulsified.
  3. Season with salt and pepper to taste; adjust sweetness or acidity as needed.
Assemble the Salad
  1. Right before serving, drizzle the dressing over the salad and toss gently to coat.
  2. Finish with an extra sprinkle of candied nuts and a few more pomegranate seeds for garnish.

Notes

Serve immediately after tossing to keep the greens crisp. Store components separately for best results. Substitute ingredients as desired for variations.