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This Christmas Salad with Honey Mustard Dressing is my go-to “house” salad. I make it on repeat all winter long, but especially over the holidays. Mixed greens, avocado, juicy pomegranates, sweet and spicy maple-roasted walnuts, and plenty of crumbled cheese. All tossed together with a delicious honey mustard dressing. It’s simple to put together, healthy, and pairs perfectly with just about any meal. You’ll never tire of this beautiful winter salad.
You all, I really was torn on just what recipe to share today. It’s the Friday before Christmas Eve and I was stumped on what everyone might be looking for the most. Yet another appetizer? A holiday side dish? Something sweet to snack on?
I had plenty of ideas, but in the end, my mom and I decided on my Christmas salad. This is the salad I make almost nightly over the next 2 weeks. It’s never made the exact same way twice, but the base is almost always the same.
Plenty of fresh greens, avocado, pomegranate arils, and a really delicious dressing.
Throughout the winter months, dinners get especially cozy, which means vegetables are not usually the main focus. It’s always nice when we have people in town to prepare a simple salad for everyone’s plate.
It’s something they can easily take or leave. But I’m not going to lie, the salad almost always disappears by the end of dinner.
We love a side of garlic bread, but we also love a good side salad too! This salad really has been my staple for years. I can make it in just minutes and everyone will always enjoy it as long as there are greens, avocado, and cheese.
We’re big avocado people…and even bigger cheese people.
Details
I always start off my salads with nuts and seeds. Usually, I’ll make more than the salad will require so I can have extra on hand.
My favorite combination is walnuts, pumpkin seeds, maple, smoked paprika, and chili powder. That spicy, sweet, salty, flavor is one that everyone really enjoys.
They add crunchiness and a really nice spicy, smoky flavor to the salad.
For the salad itself, I almost always do a mix of spring greens with arugula or Frisée. I can’t always find Frisée, so that’s when I’ll use arugula.
Then apples, because I always have them. Avocado because my family can’t do a salad with them. And pomegranates, because I personally think they’re one of the best additions to a green salad you can use.
And that’s it, just add the cheese. I love to use a crumbled blue, but will also use goat cheese and or feta. Our favorite is blue cheese, then goat, then feta. Use what you and your family love most though.
Finally, the honey mustard dressing. It’s a tangy, creamy, honey mustard with dijon, balsamic, or sometimes I’ll switch it up and use apple cider vinegar. I always add honey, fig preserves, and chili flakes.
Add a bit of orange zest + juice for tang. You can use lemon too. But I love using orange in the winter.
And that completes my Christmas Salad. As I mentioned, it kind of changes nightly, but this is my favorite “variation”. And I think it’s my family’s too.
It’s simple, but full of just the right amount of sweet and tangy flavors, perfect!
Looking for other winter salad recipes? Here are a few ideas:
Winter Pomegranate Salad with Maple Candied Walnuts
Super Green Sun-Dried Tomato Herb Salad
Citrus Avocado Salad with Orange Tahini Vinaigrette
Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas
Lastly, if you make this Christmas Salad with Honey Mustard Dressing be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Christmas Salad with Honey Mustard Dressing
Servings: 8
Calories Per Serving: 511 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups raw walnuts
- 1/2 cup shelled pumpkin seeds
- 1/3 cup honey or maple
- 1/4 teaspoon chipotle chili powder
- 6 cups mixed greens
- 2 cups Frisée
- 1-2 apples or pears, chopped
- 2 avocados, sliced
- 2 cups pomegranate arils
- 1 cup crumbled blue cheese, feta, or goat cheese
Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic or apple cider vinegar
- 2 teaspoons dijon mustard
- 2 tablespoons honey
- 1 tablespoon fig preserves
- 2 teaspoons orange zest + 2 tablespoons orange juice
- kosher salt and black pepper
- chili flakes
Instructions
- 1. Preheat the oven to 375° F. Line a baking sheet with parchment paper. Toss the walnuts and pumpkin seeds with the honey/maple syrup, chili powder, and salt. Bake for 15 minutes, stirring once throughout cooking, until the walnuts are toasted. Remove from the oven and spread the walnuts in one layer. Sprinkle with flaky salt.2. Add the greens to a large salad bowl. Add the apple, avocados, and pomegranate. Sprinkle on the cheese and nuts. Gently toss the salad.3. To make the dressing. Combine all ingredients in a glass jar and shake to combine. Just before serving, drizzle the dressing over the salad and gently toss. Enjoy!
This post was originally published on December 23, 2022
Made a balsamic vinaigrette but followed the recipe otherwise and it was perf! Everyone liked it so I will now be making it for every Christmas
Hi there,
Wonderful! Thank you so much for trying this salad and your comment, I’m so glad it was enjoyed! xxT
I would be ok if I only ate this salad for the rest of my life. It is so good. I made it for Christmas dinner and it was a huge success. So much so that I made it again 2 nights later for another holiday party. I subbed arugula for the frisee and used feta the first time and goat cheese the second time. Preferred the feta.
Lol thanks so much, Laura!! I am so glad you enjoyed this salad and appreciate you making it! xx
I made this recipe for Christmas Eve, and it was so incredible that I made it again tonight. I don’t like walnuts, so I only used pumpkin seeds, and we used goat cheese instead of blue cheese. The dressing is amazing.
It feels so good to eat something that is not only healthy but also delicious after all of the sweets we’ve been eating this time of year.
Hi Katy,
Fantastic!! Thanks for trying this recipe and your comment, love to hear it turned out well! Happy New Year! xx
This was so pretty AND tasty and was the perfect backdrop to our homemade pasta dinner (although it almost stole the show).
One question-my nut/honey/chili powder combo turned into what looked like a brittle and then didn’t quite harden all the way and I’m wondering if I did something wrong?
Hi Barbara,
Thank you so much for making this salad!! Sorry, at what point did it turn into a brittle? Were the nuts crunchy? xx
The entire family went nuts for this salad; all you could hear was silverware clanking on my Christmas china because everyone was so focused on eating and not speaking lol. The combination of flavors was spectacular. I’m writing this at 7:22a and I’m craving this salad right now. This recipe is a keeper. This will be served every Christmas at our home.
Thanks so much, Lynn! So glad to hear this recipe turned out well for you, I appreciate you making it! Happy Holidays! xx
Hi,
I made this salad for Christmas dinner it was delicious. I notice you mentioned smoked paprika in the description of the walnuts nut it is not listed in the recipe.
Hi Melanie,
Thanks so much for trying this salad and your feedback, so glad it was enjoyed! Yes, you could totally add a sprinkle of smoked paprika, sorry about that! xx
I made this today for Xmas brunch. Delish!! Used goat cheese and dried cranberries because the store was out of pomegranate seeds.
Thanks so much, Jax! So glad to hear this recipe turned out well for you, I appreciate you making it! Happy Holidays! xx
Loved the variety of flavors in this salad- the citrus from the dressing, the sweet crunch of the nuts, the salty tang of the feta-“like a party in your mouth” per my husband! Everyone loved it, 10/10!
Hi Annie,
Wonderful! I’m so glad this recipe turned out nicely for you, thanks for making it! Merry Christmas!!🎄🎁☃️
How much salt/pepper and chili flakes do you like to use in the dressing? Thanks much! 🙂
Hi Amy,
I just add to taste:) Please let me know if you have any other questions, I hope you love this recipe! xx
I love this salad – it’s my go-to and many friends love it too. Thank you – simple and delicious.
Hi there,
Awesome! Thanks so much for making this recipe, I’m so glad to hear it turned out well! Happy Holidays!🎄 xx
cant wait to make
Thanks so much, Vanessa! I hope you love this recipe! Merry Christmas! xT
I plan on making this for Christmas but I’ve got one guest who is allergic to nuts unfortunately! How would you alter the recipe to still get that crunch with candied/maple goodness?
Hi Evelyn,
What if you just served the nuts on the side? I think that would be a great idea! I hope this helps! xxT
Multiple guests raved about the dressing and the salad overall! Perfect for the holidays! Thank you!
Hey Aly,
Wonderful!! Love to hear this recipe was a winner, thanks for making it and your feedback! Happy Holidays! XxT
Hi!
I was wondering whether you thought it would be a good idea to swap the blue cheese for some sort of truffle cheese instead?
Thanks,
Maya
Hey Maya,
Sure, that sounds yummy! Please let me know if you give this recipe a try, I hope you love it! xx
This is absolutely delicious and was a huge hit for Thanksgiving. Make extra nuts because they alone are incredible. I had raspberry preserves on hand and used that and love an array of different greens with textures and colors. I shaved lacinato kale, red kale, radicchio and frisee along with a spring green mix. Lovely. I’m vegan so eliminated the cheese. I enjoy your site very much, but am limited to the ones offered vegan and gluten free. Thank you for a winner.
Thanks so much, Danielle! I am so glad to hear this salad was enjoyed. Thanks for giving it a try! Have the best weekend! xx