Festive Pomegranate Holiday Salad

This festive pomegranate Christmas salad bursts with vibrant colors and flavors, making it the perfect addition to your holiday table. The combination of crisp greens, sweet fruit, crunchy candied nuts, and tangy honey mustard dressing creates a beautiful balance that complements any winter feast.

I first created this salad for a Christmas dinner when I needed something light yet festive to balance our heavier dishes. It was such a hit that it's now a non-negotiable holiday tradition in our home, with guests requesting the recipe every year.

Ingredients

• Raw walnut halves Toasting transforms them into aromatic, crunchy gems that elevate the entire salad
• Hulled pumpkin seeds These add a nutritional boost and delightful texture contrast
• Honey Natural sweetness that caramelizes beautifully when toasting the nuts
• Chipotle powder Brings a subtle smoky heat that balances the sweetness
• Assorted salad greens The fresh base that carries all the flavorful toppings
• Curly endive Adds a pleasant bitter note and interesting texture
• Apples or pears Provides juicy sweetness and a crisp bite
• Avocados Creates creamy richness that makes this salad satisfying
• Pomegranate seeds Festive ruby jewels that pop with bright, tangy flavor
• Crumbled cheese Adds savory depth and creamy texture
• Olive oil Use a good quality one as it forms the base of your dressing
• Balsamic vinegar Look for a well-aged variety for the best flavor
• Dijon mustard Emulsifies the dressing while adding peppery complexity
• Fig preserves Secret ingredient that adds subtle sweetness and body

Step-by-Step Instructions

Candied Nuts Preparation

Preheat oven to 375°F and thoroughly combine walnuts, pumpkin seeds, honey, chipotle powder, and salt in a bowl until every piece is coated. Spread in a single layer on a baking sheet and bake for 15 minutes, stirring once halfway through. The nuts should become fragrant and slightly darker. Allow them to cool completely on a clean surface where they will crisp up beautifully.

Dressing Creation

Combine olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, orange zest, orange juice, salt and pepper in a jar with a tight lid. Shake vigorously for about 30 seconds until everything is well emulsified and the preserves are fully incorporated. The secret is ensuring the fig preserves dissolve completely to create a perfectly balanced, slightly sweet dressing.

Fresh Component Preparation

Wash and thoroughly dry the greens before tearing or chopping them into bite-sized pieces. Chop apples or pears into half-inch pieces just before assembly to prevent browning. Leave the avocados whole until the final assembly moment to maintain their fresh green color and prevent oxidation. Measure out pomegranate seeds and crumble your cheese, reserving some for garnish.

Salad Assembly

Add cooled nuts and seeds to the prepared greens, then incorporate the pomegranate seeds and most of the cheese. Slice avocados directly into the bowl and add them with exceptional gentleness. Pour the dressing over everything and toss with a light hand, ensuring each component gets coated without bruising the delicate ingredients or breaking apart the avocados.

Presentation Perfection

Transfer your masterpiece to a large serving platter or individual plates, then sprinkle the reserved cheese on top for visual appeal. A light dusting of chili flakes adds both color and an optional hint of heat. Serve immediately while the greens remain crisp and the nuts maintain their satisfying crunch.

Bookmark

The pomegranate seeds are truly the stars of this salad. I discovered their magic when my daughter called them "Christmas jewels" during our first time making this recipe together. Their vibrant ruby color against the green salad creates a naturally festive dish that always draws compliments before anyone even takes a bite.

Make-Ahead Strategies

The candied nuts and seeds can be prepared up to one week ahead and stored in an airtight container. This not only saves time on serving day but actually improves their flavor as they have time to fully develop. The dressing can be made 3-4 days in advance and stored in the refrigerator. Just bring it to room temperature and shake well before using. Wash and dry greens a day ahead, storing them with a paper towel in a sealed container to absorb excess moisture.

Perfect Pairing Ideas

This vibrant salad pairs wonderfully with roasted turkey, honey glazed ham, or a hearty vegetarian main like stuffed acorn squash. For wine pairings, try a crisp Sauvignon Blanc or light Pinot Noir that won't overwhelm the delicate flavors. If serving as a starter course, follow with something rich like beef tenderloin or creamy risotto to create a balanced meal progression.

Seasonal Adaptations

While designed as a Christmas salad, this versatile recipe transitions beautifully through the seasons. In spring, substitute strawberries for pomegranate seeds and add fresh mint. Summer calls for peaches instead of apples and perhaps a lighter goat cheese. Fall invites cranberries in place of pomegranate and the addition of roasted butternut squash cubes. The dressing works wonderfully year-round, making this a template recipe for all your entertaining needs.

Recipe Q&A

→ Can I make the candied nuts ahead of time?

Absolutely! The candied nuts and seeds can be prepared up to a week in advance. Store them in an airtight container at room temperature to maintain their crunch. This makes holiday meal prep much easier.

→ What's the best cheese to use in this salad?

Blue cheese provides the most flavor contrast with the sweet elements, but goat cheese offers a creamy tanginess that works beautifully too. For a milder option, feta cheese is excellent. Choose based on your preference and what complements your holiday menu.

→ How can I prevent the avocado from browning?

Add the avocado just before serving. If you need to prepare it slightly ahead, toss the sliced avocado in a little lemon or orange juice to prevent oxidation, then fold it into the salad at the last minute.

→ Is there a substitute for pomegranate seeds?

While pomegranate seeds provide that festive red color perfect for Christmas, dried cranberries or fresh raspberries can work as substitutes. They'll provide similar color and a sweet-tart flavor profile.

→ How long will the dressing keep in the refrigerator?

The honey mustard dressing will keep well in a sealed container in the refrigerator for up to a week. The fig preserves act as a natural preservative while also helping to emulsify the dressing. Just give it a good shake before using if it separates.

→ Can I make this salad dairy-free?

Yes! Simply omit the cheese or substitute with a dairy-free alternative. The salad has plenty of other flavors and textures from the candied nuts, fruits, and dressing that it remains delicious without cheese.