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Christmas Salad with Honey Mustard Dressing

This vibrant Christmas Salad with Honey Mustard Dressing combines fresh greens, bursting pomegranate seeds, and a sweet-tangy dressing, making it a festive and delightful addition to any holiday table.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups baby spinach or mixed greens
  • 1 cup fresh pomegranate seeds
  • 1 cup fresh cranberries (or dried cranberries) fresh adds a tart pop; dried are sweeter
  • 1 medium apple, thinly sliced (such as a Gala or Granny Smith) Granny Smith gives a bright tang
  • ½ cup candied pecans or walnuts candied pecans are preferred for caramel crunch
  • ½ cup crumbled feta cheese (optional) adds a salty creaminess
  • ¼ cup red onion, thinly sliced (optional) soaks up the dressing nicely
Dressing Ingredients
  • 2 tablespoons honey for natural sweetness
  • 2 tablespoons Dijon mustard for a gentle kick
  • 1 tablespoon apple cider vinegar for brightness
  • ¼ cup olive oil use extra virgin for a fragrant boost
  • Salt and pepper to taste

Method
 

Prepare the Salad
  1. Wash and dry the greens well; they should feel crisp and cool. Place them in a large salad bowl.
  2. Sprinkle in the pomegranate seeds and cranberries so color peeks through every leaf.
  3. Add the thin apple slices and scatter the candied pecans. Sprinkle the feta and red onion if using.
Make the Honey Mustard Dressing
  1. In a small bowl, whisk together the honey, Dijon mustard, and apple cider vinegar until smooth.
  2. Slowly drizzle in the olive oil while whisking, so the dressing emulsifies and becomes glossy. Season with salt and pepper to taste.
Assemble the Salad
  1. Right before serving, pour the dressing over the greens and toss gently so every leaf gets a light coat.
  2. Taste a leaf; you’ll experience sweet, tangy, and crunchy all at once.

Notes

For a garlicky flavor, add a small clove of minced garlic to the dressing. If your nuts are already salted, skip extra salt in the dressing. If you prefer warm nuts, toast the candied nuts in a dry skillet for 1–2 minutes.