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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 this for my gym’s party – perfect dish to bring with all the healthy parts!!
Hey Mary,
Love to hear this! Thanks a lot for making this recipe and your comment!
Have a great Sunday!
Delicious, colorful, flavourful with lovely texture and spice.
I cooked the nuts with maple syrup and found that it took only about half the time to bake so perhaps maple syrup cooks much faster than honey. My nose told me it was done 😂
Will definitely make this again. Thank you. 🙏
Hey Barbara,
Happy Monday! Thanks a bunch for making this recipe and your comment, so glad it was enjoyed!
Would almonds work as a substitute for walnuts?
Hey there,
Totally, that will work nicely for you! I hope you love this recipe!
This salad looks amazing! I am part of a salad group and my turn is coming up. I need to include a protein though…what would you suggest?
Thanks so much, Becky! I think grilled steak or rotisserie chicken would be great options here!
Thank you for this recipe! My family loves this salad so much!!! I made on Christmas last year and I’m making it this morning for Thanksgiving because it was requested!! Question: in your instructions you don’t say what to do with the baked walnut/pumpkin seed mixture. I assumed that I just let cool and then sprinkle throughout the salad. Is that correct? (It works and they love it but I’d love confirmation) THANK YOU!
Thanks so much, Betty! Yes, the nuts are added ins top 2 with the cheese. Thanks for making this recipe! Happy Holidays!
Going to make this weekend. How do you think Brie will work in this salad??
Hey Abigail,
I think brie would be delicious!
I hope you love this recipe! Have a great week!
What an inspiring recipe. I absolutely love your write up and how you share variations. I made this today with ingredients I had on hand and wouldn’t have thought to add fruit. Thanks so much for sharing this recipe.
Hey Stephanie,
Fantastic! I appreciate you trying this recipe, I am so glad to hear it turned out well for you!
What would you recommend as a substitute for fig preserve in the dressing, unable to buy it in NZ.
If you can’t find fig preserve, try using apricot jam or honey mixed with a little mashed fresh or dried figs if you have them. Both add a similar sweet, fruity touch that will work great in the dressing! xT
This is a stunning looking salad, but the taste is so worth the time finding the ingredients! I have used cranberries and arugula when pomegranates and frisée are not available. A family favorite these days.
Hey Chris,
Happy Sunday! Thanks a bunch for trying this recipe and your feedback, love to hear it was a hit! XxT
Pomogranate’s are out of season here…any suggestions for subsitute?
Hi Laura,
Sure, dried cranberries would be a nice option for you. Please let me know if you have any other questions! xx
Making this as we speak and I just took the nuts etc out of the oven. What is the plan for this? I’ll let it cool – should it be hardening into a brittle which should be broken apart before topping the salad? Or will the nuts and seeds be separate (not stuck together) but sticky from the honey mixture? Thanks
Hi Lynn,
Thanks for trying this recipe! You are going to sprinkle the nuts with the cheese in step 2 over the salad. I hope this helps! xT
Yummmm! Just made this for our potluck and it was delicious! Everyone loved it. I did have to omit the chili flakes and chipotle since we were eating with kids.
Hi there,
Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! Have the best week! xxT
I made this for NYE dinner and have made it 2x since!
Love it!!! Should I refrigerate the leftover dressing?
Hi Holly,
Thanks so much for making this recipe and your feedback! Love to hear you have been enjoying it. Yes, you can keep it in the fridge for 2 weeks. xx
I made this twice over the holidays and it was a hit! It will be on repeat all winter.
Hi Kenda,
Happy New Year!🥳 Thanks so much for trying this recipe and sharing your feedback, love to hear it turned out well for you! xx
My daughter made your Christmas Salad for Christmas lunch. It was very tasty Quite the blend of flavors. I will make this again and again when I get home!
Happy New Year!
Hi Barbara,
Awesome!! Thanks a lot to your daughter for trying this recipe and your comment, love to hear it turned out nicely for you! Happy New Year!!🎆 xxT