Christmas Salad with Honey Mustard Dressing

A vibrant festive holiday salad bursting with pomegranate, cranberries, citrus, candied pecans, and feta, tossed in a creamy tangy honey mustard dressing. Perfect for Christmas dinners and winter gatherings.

Print Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American, Holiday

Calories: 280

Ingredients Equipment Method Notes

Ingredients

Salad Base

6 cups mixed greens baby spinach, arugula, spring mix
1 cup pomegranate arils
0.75 cup dried cranberries
2 mandarin oranges peeled and segmented
1 crisp apple thinly sliced
0.5 cup candied pecans
0.5 cup crumbled feta cheese or goat cheese
0.25 small red onion thinly sliced, optional

Honey Mustard Dressing

0.33 cup extra-virgin olive oil
3 tbsp honey
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
1 garlic clove minced
0.25 tsp salt
0.25 tsp black pepper

Equipment

Large salad bowl
Whisk or jar for dressing
Small skillet for candied nuts
Sharp knife

Method

If making candied pecans, toast pecans in a skillet, add sugar and cinnamon, stir until coated, cool on parchment.
Whisk all dressing ingredients in a jar or bowl until emulsified. Set aside.
Prep fruits: remove pomegranate arils, segment mandarins, slice apple.
In a large bowl, add mixed greens as base.
Top with pomegranate arils, cranberries, orange segments, apple slices, red onion, candied pecans, and cheese.
Drizzle with ¾ of the dressing and gently toss to coat.
Add remaining dressing if needed, garnish, and serve immediately.

Notes

Assemble just before serving for best texture. Dressing can be made ahead and stored in fridge for up to 5 days. Use maple syrup instead of honey for vegan version.