Christmas Salad with Honey Mustard Dressing Recipe | Festive Salad
I just made this gorgeous Christmas Salad with Honey Mustard Dressing Recipe, and honestly, it was love at first bite. The fresh greens, juicy fruit, crunchy nuts, and that zesty-sweet dressing come together like a little holiday party in your mouth. I served it at a small get-together, and everyone kept asking for seconds.
It’s colorful, healthy, and surprisingly easy to make. I’m excited to show you how I put it together so you can bring this festive, crowd-pleasing salad to your own table, and for a complete holiday menu, you can also enjoy Festive Christmas Stuffed Pasta Recipe.
Ingredients
Here’s what you’ll need—and why each ingredient matters for flavor and texture.
- 1½ cups raw walnuts – These give a rich, buttery crunch. Toasting them adds a deeper, nutty aroma.
- ½ cup shelled pumpkin seeds – Brings texture and a mild earthiness; plus, they make the salad more visually appealing.
- ⅓ cup honey or maple syrup – Adds sweetness that perfectly balances the tang of the dressing.
- ¼ teaspoon chipotle chili powder – A tiny pinch of spice adds a smoky warmth without overpowering the other flavors.
- 6 cups mixed greens – Choose a crisp mix like baby spinach, arugula, and romaine for freshness. Avoid frozen greens—they turn soggy.
- 2 cups Frisée or arugula – Frisée gives a slightly bitter edge that balances the sweetness of fruit; arugula is a great peppery substitute.
- 1–2 apples or pears, chopped – Fresh fruit brings natural sweetness and a festive touch. Choose firm, crisp varieties like Honeycrisp or Bartlett.
- 2 avocados, sliced – Adds creamy richness and makes every bite satisfying. Slice right before serving for the best color and texture.
- 2 cups pomegranate arils – Their juicy burst and ruby-red color add a holiday sparkle.
- 1 cup crumbled blue cheese, feta, or goat cheese – Use freshly crumbled cheese for better flavor and creaminess.
For the Honey Mustard Dressing:
- ⅓ cup extra-virgin olive oil – The smooth base that blends all flavors.
- ¼ cup balsamic or apple cider vinegar – Apple cider adds brightness; balsamic gives deeper sweetness.
- 2 teaspoons Dijon mustard – Gives the dressing its tangy, savory kick.
- 2 tablespoons honey – Sweetens and balances the vinegar and mustard.
- 1 tablespoon fig preserves – Adds fruity complexity; apricot or orange marmalade also work well.
- 2 teaspoons orange zest + 2 tablespoons orange juice – Adds fresh, citrusy notes for that festive flair.
- Kosher salt and black pepper – To season and enhance all flavors.
- Chili flakes – Optional, but a great way to give it a gentle spicy finish.
Note: Serves about 8 people.
Variations
Here are some fun ways to adjust this recipe to suit your taste or dietary preferences.
- Dairy-free: Omit cheese or use vegan feta. The nuts and avocado will still give plenty of creaminess.
- Sugar-free: Use pure maple syrup or skip the fig preserves; add a little more orange juice for natural sweetness.
- Nut-free: Replace walnuts with toasted sunflower or pumpkin seeds for crunch without allergens.
- Greens swap: Use kale (massage it with a bit of olive oil) for a heartier salad that keeps longer.
- Flavor upgrades: Add roasted beet cubes for earthiness or toss in sliced fennel for a subtle licorice note.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Equipment You Need
You don’t need anything fancy—just these basics:
- Baking sheet – For toasting the nuts and seeds evenly.
- Parchment paper – Prevents sticking when roasting.
- Large salad bowl – To mix the greens, toppings, and dressing easily.
- Small jar or whisking bowl – To make and emulsify the dressing.
- Knife and cutting board – For chopping fruit and slicing avocado.
How to Make Christmas Salad with Honey Mustard Dressing
Step 1: Toast the nuts and seeds
Preheat the oven to 375°F. Spread the walnuts and pumpkin seeds on a parchment-lined baking sheet. Drizzle with honey (or maple syrup), sprinkle the chipotle chili powder, and toss to coat. Bake for 12–15 minutes, stirring once halfway, until they’re golden and fragrant. Let them cool completely before adding to the salad.
Step 2: Prepare the salad base
In a large bowl, combine the mixed greens and Frisée. Add the chopped apples or pears, sliced avocados, and pomegranate arils. Sprinkle the crumbled cheese over the top. This combination of textures makes every forkful delicious.
Step 3: Make the honey mustard dressing
In a jar or small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, fig preserves, orange zest, and juice. Season with salt, pepper, and chili flakes. Shake or whisk well until it emulsifies. Taste and adjust seasoning to your preference—it should be sweet, tangy, and slightly citrusy.
Step 4: Combine and serve
Right before serving, drizzle the dressing over the salad and toss gently to coat everything evenly. Add the toasted nuts and seeds for crunch. Serve immediately while the greens are fresh and crisp.
Additional Tips for Making this Recipe Better
Here are a few of my own tried-and-true tips after making this salad several times:
- I always toast the nuts a day ahead to save time—just keep them in an airtight container.
- Slice the avocado last to prevent browning; a quick squeeze of lemon juice keeps it fresh if prepping early.
- I like to use both apples and pears for more depth of flavor and extra crunch.
- If making for a big group, double the dressing—people always want extra!
- Toss lightly, don’t overmix—you want to keep the ingredients distinct and colorful.
How to Serve Christmas Salad with Honey Mustard Dressing
For a show-stopping presentation, use a large, shallow serving bowl so every ingredient is visible. Arrange the avocado slices neatly on top, scatter pomegranate arils over everything, and sprinkle a few toasted walnuts for garnish. A drizzle of extra honey mustard dressing over the top adds shine.
This salad pairs beautifully with roast turkey, ham, or grilled salmon—and it’s just as impressive as a standalone vegetarian dish. You can also complement it with a festive main from Festive Christmas Stuffed Pasta Recipe for a complete holiday meal.
Nutritional Information
Here’s an approximate breakdown per serving (out of 8 servings):
- Calories: 500–520 kcal
- Protein: 8 g
- Carbohydrates: 30–35 g
- Fat: 38–40 g
These numbers may vary slightly depending on your choice of cheese and dressing ingredients, but overall, it’s a nutrient-rich, wholesome dish.
Make Ahead and Storage
Storage Guidelines
You can easily prepare this salad ahead of time. Toast the nuts and seeds a few days in advance and store them at room temperature. Keep your greens and toppings separate in airtight containers in the fridge until ready to assemble.
Restoring / Reheating
This salad is best enjoyed fresh, but if refrigerated, let it come to room temperature before serving. The dressing can separate slightly—just shake it well before pouring.
How Long It Stays Fresh
Once dressed, the salad should be eaten the same day for the best texture. Undressed components (greens, fruit, nuts) can stay fresh for up to 24–36 hours in the fridge.
Why You’ll Love This Recipe
If you’re looking for a fresh, festive salad that everyone will talk about, here’s why this recipe is perfect for you:
- Quick and effortless: It looks stunning but takes under 35 minutes to make.
- Perfect balance: Sweet fruit, creamy avocado, crunchy nuts, and tangy dressing create harmony in every bite.
- Versatile: Works for Christmas dinner, holiday brunch, or even a light lunch any time of year.
- Diet-friendly: Easy to adapt for gluten-free, dairy-free, or vegan eaters without losing flavor.
- Visually stunning: The red pomegranate, green leaves, and white cheese give it a holiday glow that instantly brightens any table.
This Christmas Salad with Honey Mustard Dressing isn’t just a side dish—it’s a showpiece. It’s fresh, vibrant, and packed with texture and flavor. I love making it during the holidays because it brings brightness and color to the table. If you try it, don’t be surprised when it disappears in minutes—it’s that good!
Christmas Salad with Honey Mustard Dressing Recipe
Ingredients
Method
- Preheat the oven to 375°F. Spread the walnuts and pumpkin seeds on a parchment-lined baking sheet. Drizzle with honey (or maple syrup), sprinkle the chipotle chili powder, and toss to coat. Bake for 12–15 minutes, stirring once halfway, until they’re golden and fragrant. Let them cool completely before adding to the salad.
- In a large bowl, combine the mixed greens and Frisée. Add the chopped apples or pears, sliced avocados, and pomegranate arils. Sprinkle the crumbled cheese over the top. This combination of textures makes every forkful delicious.
- In a jar or small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, fig preserves, orange zest, and juice. Season with salt, pepper, and chili flakes. Shake or whisk well until it emulsifies. Taste and adjust seasoning to your preference—it should be sweet, tangy, and slightly citrusy.
- Right before serving, drizzle the dressing over the salad and toss gently to coat everything evenly. Add the toasted nuts and seeds for crunch. Serve immediately while the greens are fresh and crisp.
Notes
- I always toast the nuts a day ahead to save time—just keep them in an airtight container.
- Slice the avocado last to prevent browning; a quick squeeze of lemon juice keeps it fresh if prepping early.
- I like to use both apples and pears for more depth of flavor and extra crunch.
- If making for a big group, double the dressing—people always want extra!
- Toss lightly, don’t overmix—you want to keep the ingredients distinct and colorful.