Pomegranate Christmas Salad with Honey Mustard Dressing
Enjoy a festive dish that brings a burst of color and flavor to your holiday gatherings with this refreshing Pomegranate Christmas Salad with Honey Mustard Dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups raw walnut halves
- 1/2 cup hulled pumpkin seeds
- 6 cups assorted salad greens
- 2 cups curly endive (frisée)
- 1 to 2 apples or pears, chopped
- 2 avocados, sliced
- 2 cups pomegranate seeds
- 1/3 cup honey or pure maple syrup
- 1/4 tsp chipotle powder
- Kosher salt to taste
- Chili flakes to taste
- 1/3 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar or apple cider vinegar
- 2 tsp dijon mustard
- 2 tbsp honey
- 1 tbsp fig preserves
- 2 tsp grated orange zest
- 2 tbsp orange juice
- Freshly ground black pepper
Instructions
- Preheat oven to 350°F (175°C). Toast walnut halves and pumpkin seeds on a baking sheet for about 10 minutes until golden.
- In a bowl, whisk together honey (or maple syrup), chipotle powder, salt, chili flakes, olive oil, vinegar, dijon mustard, fig preserves, orange zest, orange juice, and black pepper to create the dressing.
- In a large bowl, combine greens, chopped apples or pears, and sliced avocados; gently toss.
- Add toasted nuts and pomegranate seeds; mix until combined.
- Drizzle with dressing before serving and toss gently.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg