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
Scale
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.
