Pomegranate Christmas Honey Mustard Salad (Print Version)
Colorful festive salad with candied nuts, pomegranate, avocado and creamy cheese tossed in tangy-sweet honey mustard dressing.
# Ingredients:
→ Candied nuts and seeds
01 -
Kosher salt
02 -
1/2 cup hulled pumpkin seeds
03 -
Chili flakes (optional for extra kick)
04 -
1/4 tsp chipotle powder (adjust to taste for heat level)
05 -
1 1/2 cups raw walnut halves (toasted for deeper flavor)
06 -
1/3 cup raw honey
→ Salad
07 -
2 cups curly endive (frisée, or substitute with radicchio)
08 -
6 cups assorted salad greens
09 -
1 to 2 apples or pears, chopped into 1/2-inch bite-sized pieces
10 -
2 avocados
11 -
1 cup crumbled cheese (blue cheese, goat, or feta preferred)
12 -
2 cups fresh pomegranate seeds (arils)
→ Dressing
13 -
2 tbsp honey
14 -
1 tbsp fig preserves
15 -
1/3 cup extra-virgin olive oil
16 -
2 tbsp freshly squeezed orange juice
17 -
Freshly ground black pepper
18 -
2 tsp finely minced fresh orange zest
19 -
2 tsp Dijon mustard
20 -
1/4 cup balsamic vinegar
# Steps:
01 -
Preheat your oven to 375°F. In a bowl, combine the walnuts, pumpkin seeds, honey, chipotle powder, and a generous pinch of kosher salt. Mix thoroughly until all the nuts and seeds are evenly coated with the honey and spices. Spread the mixture in a single layer on a baking sheet and bake for 15 minutes, stirring once halfway through to ensure even toasting. The nuts should become fragrant and slightly darkened. Remove from the oven and spread on a clean surface to cool completely—this will allow them to crisp up as they cool.
02 -
In a jar with a tight-fitting lid or a small bowl, combine the extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, fresh orange zest, orange juice, a pinch of kosher salt, and freshly ground black pepper to taste. If using a jar, seal the lid tightly and shake vigorously for about 30 seconds until the dressing is well emulsified and the preserves are fully incorporated. If using a bowl, whisk the ingredients together until well combined. Set aside until ready to use.
03 -
Wash and dry the mixed spring greens and curly endive, then tear or chop them into bite-sized pieces and place in a large salad bowl. Chop the apples or pears into roughly 1/2-inch pieces and add to the bowl. Measure out the pomegranate seeds and crumble your chosen cheese. Keep the avocados whole until final assembly to prevent oxidation.
04 -
Once the toasted nuts and seeds have cooled completely, add them to the salad greens and prepared vegetables in the large bowl. Add the pomegranate seeds and most of the crumbled cheese, reserving a small handful for garnish. Slice the avocados directly into the bowl and give everything a gentle toss. Pour the honey mustard dressing over the salad and toss gently but thoroughly, ensuring every component is lightly coated with dressing.
05 -
Divide the dressed salad evenly among serving plates or transfer to a large serving platter. Garnish the top with the reserved crumbled cheese and a final light sprinkle of chili flakes if desired. Serve immediately while the greens are still cool and crisp and the nuts maintain their crunch.
# Notes:
01 -
The candied nuts can be prepared in advance to save time.
02 -
Slice avocados just before serving to prevent browning.
03 -
Toss gently to avoid bruising the delicate greens and breaking the avocado pieces.