Christmas Salad with Honey Mustard Dressing Recipe

Ben Carraoli

Christmas Salad with Honey Mustard Dressing Recipe

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.

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Prep Time 20

Cook Time 15

Servings: 8

Ingredients Method Notes

Ingredients

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.
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.

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.