Nothing says festive and fresh like a vibrant Christmas Salad with Honey Mustard Dressing Recipe that balances sweet, tart, and savory flavors all in one bowl. This salad brings together crisp greens, juicy pomegranate seeds, tart cranberries, and crunchy candied nuts, all elevated by a luscious honey mustard dressing that’s as easy to make as it is delicious. Perfect for holiday meals or anytime you want a salad that feels special but doesn’t require hours in the kitchen, this recipe quickly becomes a seasonal favorite that everyone will ask you to repeat year after year.
Ingredients You’ll Need
Creating this Christmas Salad with Honey Mustard Dressing Recipe is delightfully simple, relying on fresh, wholesome ingredients that each add a unique twist. Every component plays a crucial role—whether it’s the sweet crispness of apples, the bright jewel-like pomegranate seeds, or the rich tang of feta—resulting in a perfect harmony of taste, texture, and color.
- 4 cups baby spinach or mixed greens: The fresh foundation for your salad that provides vibrant color and a mild, tender crunch.
- 1 cup fresh pomegranate seeds: Little bursts of juicy sweetness that look stunning and add a refreshing pop.
- 1 cup fresh cranberries (or dried cranberries): Tartness in every bite that balances the sweetness beautifully.
- 1 medium apple, thinly sliced: Choose Gala or Granny Smith for a crisp texture and natural sweetness.
- ½ cup candied pecans or walnuts: Crunchy and sweet nuts that add warmth and depth.
- ½ cup crumbled feta cheese (optional): A creamy, salty contrast to the fruity elements.
- ¼ cup red onion, thinly sliced (optional): Adds a delicate sharpness and pretty color swirl.
- 2 tablespoons honey: Natural sweetness that kisses the dressing with smooth richness.
- 2 tablespoons Dijon mustard: Brings a subtle tang and slight heat that makes the dressing zing.
- 1 tablespoon apple cider vinegar: Adds acidity to balance the honey and mustard flavors.
- ¼ cup olive oil: Creates a silky texture for the dressing and helps all flavors marry perfectly.
- Salt to taste: Essential for highlighting and deepening the natural flavors.
- Pepper to taste: Adds a gentle warmth and complexity.
How to Make Christmas Salad with Honey Mustard Dressing Recipe
Step 1: Make the Honey Mustard Dressing
Start with the heart of this salad—the dressing. In a bowl or jar, whisk together honey, Dijon mustard, and apple cider vinegar until smooth. Then, slowly drizzle in olive oil while continuing to whisk or shake rigorously, creating a beautiful, creamy emulsion that clings perfectly to every leaf and fruit. Season with salt and pepper, then cover and chill for at least 30 minutes so the flavors meld and develop a richer complexity.
Step 2: Prepare the Salad Components
While the dressing is chilling, focus on the fresh salad ingredients. Wash and dry your baby spinach or mixed greens thoroughly—wet leaves will water down your salad. Thinly slice the apple to maintain an elegant texture and easy-to-eat size. If you’re using fresh cranberries, make sure they’re washed, and if you choose to include red onion, slice it paper-thin to avoid overpowering the other flavors.
Step 3: Assemble the Salad
Time to bring everything together! In a large serving bowl, gently combine the greens, pomegranate seeds, cranberries, apple slices, candied nuts, crumbled feta (if using), and the thinly sliced red onion. Take care to toss the ingredients lightly so the textures and colors remain distinct and visually appealing, inviting everyone to dig in.
Step 4: Dress and Serve
Retrieve your perfectly chilled Honey Mustard Dressing and give it a quick whisk or shake to brighten it up. Drizzle about half to two-thirds of the dressing over your beautiful salad and gently toss to coat all ingredients without bruising the fruit or greens. Serve immediately to enjoy the salad at its freshest, vibrant best—an irresistible centerpiece for any holiday table or a delightful everyday feast.
How to Serve Christmas Salad with Honey Mustard Dressing Recipe
Garnishes
Enhance your Christmas Salad with finishing touches like a sprinkle of freshly cracked black pepper, extra candied nuts for crunch, or even a few pomegranate seeds scattered on top for that festive sparkle. A light dusting of finely chopped fresh herbs like parsley or mint can add an unexpected burst of color and freshness too.
Side Dishes
This salad pairs beautifully with roasted turkey, glazed ham, or even grilled chicken if you’re looking for a lighter meal. For vegetarian options, serve alongside stuffed squash or cheesy gratins to balance crispness with comforting warmth, creating a well-rounded holiday plate.
Creative Ways to Present
Try serving your Christmas Salad with Honey Mustard Dressing Recipe in individual clear glass bowls or pretty mason jars layered to show off the colors and textures. Another fun idea is to pile portions in endive leaves or hollowed-out apples for charming, bite-sized presentations that are as festive as they are tasty.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the salad dressing separate from the salad to prevent soggy greens. Store the dressed salad in an airtight container in the refrigerator for up to one day to maintain freshness and crisp textures.
Freezing
The components of this salad are best enjoyed fresh; freezing is not recommended because the greens and fresh fruits will lose their texture and become watery or mushy upon thawing.
Reheating
Since this is a fresh salad, it’s meant to be served cold. Reheating is not advised as it will diminish the flavor and ruin the crispness and juiciness of the ingredients.
FAQs
Can I substitute the greens if I don’t have baby spinach?
Absolutely! Mixed greens, arugula, or even kale can work wonderfully in this recipe. Just be sure to adjust the quantity since some greens like kale can be more robust and may benefit from a quick massage with a touch of oil to soften them.
What can I use if I don’t have fresh pomegranate seeds?
Dried cranberries or cherries can add a similar pop of sweetness and color, though fresh pomegranate seeds provide a unique juicy burst that’s hard to replicate, so fresh is preferred when possible.
Is the feta cheese necessary?
Not at all! Feta adds a lovely tang and creaminess, but if you’re avoiding dairy or prefer a milder salad, feel free to skip it or substitute with a vegan cheese alternative.
Can I make the honey mustard dressing in advance?
Yes, and it actually tastes better after sitting for a bit! Make the dressing up to two days ahead and keep it refrigerated in a sealed jar. Just whisk or shake it well before drizzling over your salad.
What type of nuts work best for this salad?
Candied pecans and walnuts are classic choices here, offering both sweetness and crunch. You can also try candied almonds or even roasted unsalted nuts tossed in a little brown sugar or honey for a twist.
Final Thoughts
This Christmas Salad with Honey Mustard Dressing Recipe perfectly captures the spirit of the season with its balance of fresh, vibrant flavors and simple, satisfying textures. It’s a dish that’s as joyful to make as it is to eat, promising to be a star addition to your holiday gatherings or anytime you crave a festive, feel-good salad. Give it a whirl—you’re going to love how it elevates your meal and delights your taste buds!
Print
Christmas Salad with Honey Mustard Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A festive and refreshing Christmas Salad with baby spinach, vibrant pomegranate seeds, fresh or dried cranberries, crisp apple slices, and crunchy candied nuts, all tossed in a deliciously tangy and sweet homemade honey mustard dressing. Perfect as a light side or starter for holiday meals.
Ingredients
Salad Ingredients
- 4 cups baby spinach or mixed greens
- 1 cup fresh pomegranate seeds
- 1 cup fresh cranberries (or dried cranberries)
- 1 medium apple, thinly sliced (such as a Gala or Granny Smith)
- ½ cup candied pecans or walnuts
- ½ cup crumbled feta cheese (optional)
- ¼ cup red onion, thinly sliced (optional)
Honey Mustard Dressing
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ cup olive oil
- Salt to taste
- Pepper to taste
Instructions
- Make Honey Mustard Dressing: In a bowl or jar, whisk together 2 tablespoons honey, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar. Slowly drizzle in ¼ cup olive oil while continuously whisking or shaking until well emulsified. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Prepare Salad Components: Wash and thoroughly dry the 4 cups of baby spinach or mixed greens. Thinly slice the 1 medium apple. If using fresh cranberries, ensure they are washed. If using red onion, thinly slice it as well.
- Assemble Salad: In a large serving bowl, gently combine the mixed greens, 1 cup fresh pomegranate seeds, 1 cup cranberries (fresh or dried), 1 medium thinly sliced apple, ½ cup candied pecans or walnuts, ½ cup crumbled feta cheese if using, and ¼ cup thinly sliced red onion if using. Toss gently to mix all ingredients evenly.
- Dress and Serve: Retrieve the chilled Honey Mustard Dressing. Give it a good whisk or shake to re-emulsify. Drizzle about half to two-thirds of the dressing over the salad. Gently toss all ingredients until lightly coated. Serve immediately for optimal freshness and flavor.
Notes
- For a vegan version, omit feta cheese and use agave syrup instead of honey in the dressing.
- Use dried cranberries as an alternative if fresh cranberries are not available; soak them briefly in warm water for a plumper texture.
- Adjust the amount of dressing according to taste; some prefer a lighter coating.
- The salad is best enjoyed fresh but can be stored separately from the dressing for up to 24 hours in the refrigerator.
- Candied nuts add sweetness and crunch; substitute with toasted nuts if preferred.
