Description
A vibrant and festive Juicy Christmas Salad featuring toasted nuts, sweet pomegranate seeds, creamy avocado, and a tangy honey mustard dressing. This refreshing side dish is perfect for holiday meals.
Ingredients
Scale
- Candied Nuts and Seeds:
- 1 1/2 cups raw, unsalted walnuts
- 1/2 cup pumpkin seeds, unshelled
- 1/3 cup honey or maple syrup
- 1/4 teaspoon chipotle powder
- Pinch of salt
- Salad Base:
- 6 cups mixed salad greens
- 2 cups frisée leaves
- Toppings:
- 1–2 apples or pears, diced
- 2 ripe avocados, sliced
- 2 cups pomegranate seeds
- 1 cup crumbled cheese (blue cheese, feta, or goat cheese)
- Honey Mustard Dressing:
- 1/3 cup virgin olive oil
- 1/4 cup balsamic or apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon fig jam
- 2 teaspoons orange zest
- 2 tablespoons fresh orange juice
- Salt and black pepper to taste
- Optional: chili flakes
Instructions
- Toast the Nuts and Seeds: Preheat oven to 375°F (190°C). In a bowl, mix the walnuts and pumpkin seeds with the honey or maple syrup, chipotle powder, and a pinch of salt. Stir until well-coated. Spread the mixture evenly on a parchment-lined baking sheet. Bake for 15 minutes, stirring halfway through, until golden and fragrant. Let cool completely.
- Prepare the Salad Greens: Rinse and dry the salad greens and frisée. Combine them in a large mixing bowl and gently toss to mix. Set aside.
- Chop the Fruits and Avocados: Dice the apples or pears. Cut the avocados just before serving to avoid browning.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, fig jam, orange zest, and orange juice until fully emulsified. Season with salt, pepper, and chili flakes to taste.
- Assemble the Salad: Arrange the greens on a large serving platter. Layer on the diced apples or pears, avocado slices, pomegranate seeds, and crumbled cheese. Scatter the candied nuts and seeds over the top.
- Dress and Serve: Drizzle the honey mustard dressing over the salad just before serving, or serve on the side. Toss gently and enjoy.
Notes
- Use firm fruit like Honeycrisp apples or Bosc pears for best texture.
- Toast nuts in advance and store in an airtight container for up to 3 days.
- Add avocado last to maintain freshness and avoid browning.
- Dry greens thoroughly to prevent a watery salad.
- The dressing can be made up to 3 days ahead and refrigerated; stir well before use.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Festive
Nutrition
- Serving Size: 1 bowl
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A