Christmas Salad with Honey Mustard Dressing Recipe

Christmas Salad with Honey Mustard Dressing Recipe | Festive Bite

I recently made this Christmas Salad with Honey Mustard Dressing, and let me tell you—it was love at first bite. From the moment I tossed those fresh greens with the sweet and tangy dressing, I knew this salad would become a holiday favorite. The vibrant mix of crunchy nuts, juicy fruit, creamy cheese, and crisp greens creates the perfect balance of flavor and texture.

It’s festive, beautiful, and surprisingly simple to make. Whether it’s a Christmas dinner or a cozy weekend lunch, this salad adds a bright, joyful touch to any table. You can also enjoy it alongside a Christmas Roast Chicken Recipe for a complete and festive meal.

Ingredients

Here’s what you’ll need to make this stunning holiday salad. I’ve included some of my favorite tips along the way:

• 1 ½ cups raw walnuts — I prefer raw walnuts for a fresh, buttery flavor; roasting them yourself makes a world of difference.
• ½ cup shelled pumpkin seeds — for extra crunch and nutty depth.
• ⅓ cup honey or maple syrup — I use honey for its floral sweetness that caramelizes beautifully when roasted.
• ¼ teaspoon chipotle chili powder — adds a warm, smoky note that balances the sweetness.
• 6 cups mixed greens — choose fresh, crisp greens; skip anything wilted or frozen.
• 2 cups frisée — gives a lovely bitter bite and delicate texture; arugula works if you can’t find frisée.
• 1–2 apples or pears, chopped — apples add crunch, pears add mellow sweetness; I sometimes mix both.
• 2 avocados, sliced — creamy and smooth, they make the salad more satisfying.
• 2 cups pomegranate arils — these little ruby gems add tartness and a festive sparkle.
• 1 cup crumbled blue cheese, goat cheese, or feta — I love blue cheese for bold flavor, but feta offers a milder option.

For the Honey Mustard Dressing

• ⅓ cup extra virgin olive oil — good-quality oil keeps the dressing silky and rich.
• ¼ cup balsamic or apple cider vinegar — both add tang; balsamic is slightly sweeter and deeper.
• 2 teaspoons Dijon mustard — helps emulsify the dressing and adds subtle sharpness.
• 2 tablespoons honey — ties all the flavors together with gentle sweetness.
• 1 tablespoon fig preserves — a fruity secret ingredient that gives the dressing depth and festive flair.
• 2 teaspoons orange zest + 2 tablespoons orange juice — brings citrus brightness and balance.
• Kosher salt and black pepper — for seasoning and balance.
• Chili flakes — optional, but I love the gentle heat they add.

Note: Serves about 8 people.

Variations

Want to make this salad your own? Here are a few ways to switch it up:

• Dairy-free: Omit the cheese or use a dairy-free alternative. The salad still tastes amazing thanks to the creamy avocado.
• Sugar-free: Replace honey with monk fruit or a sugar-free syrup, or simply rely on the natural sweetness of fruit.
• Add protein: Add grilled chicken, roasted turkey slices, or even something flavorful like The Best Cuban Chicken Recipe for an exciting twist.
• Mix up the nuts: Try pecans, almonds, or candied hazelnuts for a twist.
• Switch the cheese: Goat cheese is creamy and mild, while feta brings a tangy note—pick what suits your crowd best.

Cooking Time

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Equipment You Need

• Baking sheet with parchment paper: To toast the nuts evenly without sticking.
• Large salad bowl: For tossing everything together without spilling.
• Whisk or jar with lid: Perfect for emulsifying the dressing.
• Measuring cups and spoons: Helps you get that perfect flavor balance.

How to Make Christmas Salad with Honey Mustard Dressing

Prepare the Nuts and Seeds

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper and spread out the walnuts and pumpkin seeds. Drizzle with honey (or maple syrup), sprinkle with chipotle chili powder, and add a pinch of salt. Roast for about 15 minutes, stirring halfway, until golden and fragrant. The aroma alone will make your kitchen smell like the holidays!

Assemble the Salad Base

While the nuts are toasting, arrange your greens and frisée in a large bowl. Add chopped apples or pears, avocado slices, pomegranate arils, and crumbled cheese. I like to chill the greens for 10 minutes before assembling—they stay crisp and fresh under the dressing.

Make the Dressing and Toss

In a small jar or bowl, whisk together olive oil, vinegar, Dijon mustard, honey, fig preserves, orange zest, orange juice, salt, pepper, and chili flakes. Shake or whisk until smooth and creamy. Pour the dressing over the salad and toss gently to coat everything evenly. Finally, top with the warm toasted nuts and seeds for that perfect crunchy finish.

Additional Tips for Making This Recipe Better

Here are a few personal tips I discovered after making this salad a few times:

• I always toast the nuts myself instead of buying pre-roasted ones—the flavor difference is incredible.
• Slice the avocado right before serving to prevent browning and keep the salad looking fresh.
• I like to taste the dressing before pouring it on; sometimes a touch more salt or citrus makes it perfect.
• Chill the salad bowl for a few minutes before tossing—it keeps the greens extra crisp.
• For an extra festive touch, sprinkle a few pomegranate seeds on top just before serving for a pop of color.

How to Serve Christmas Salad with Honey Mustard Dressing

This salad is a showstopper on any holiday table! I like to serve it in a wide, shallow bowl so all the colors—green, red, white, and gold—shine through. Garnish with a handful of pomegranate seeds, a few whole walnuts, and maybe even a drizzle of extra honey on top. It pairs perfectly with roast chicken, beef tenderloin, or glazed ham. For a lighter meal, it’s just as lovely served on its own with a slice of crusty bread.

Nutritional Information

Here’s a quick look at the approximate nutrition per serving:

• Calories: 511
• Protein: 10 g
• Carbohydrates: 26 g
• Fat: 40 g

These numbers can vary slightly based on your cheese and dressing choices, but overall it’s a nutrient-rich, satisfying salad.

Make Ahead and Storage

Preparing Ahead

You can easily prep parts of this salad in advance. Toast the nuts and mix the dressing a day before serving. Keep both stored separately in airtight containers. On the day of serving, toss the greens, fruit, and dressing together right before you eat.

Storage

If you have leftovers, store them in the refrigerator for up to 1 day. Keep in mind that the greens may soften, but the flavors will still be delicious. For best results, store the dressing and nuts separately and add them when ready to eat.

Freezing and Reheating

This salad isn’t meant for freezing, as the fresh greens and avocado don’t hold up well. Instead, keep your components separate and assemble fresh when needed.

Why You’ll Love This Recipe

This Christmas salad is one of those recipes that just makes you smile. Here’s why:

• It’s quick and easy: You can put it together in about 30 minutes, with minimal cooking required.
• It’s versatile: Works beautifully as a side dish or a main course with added protein.
• It’s festive and colorful: The pomegranate, greens, and nuts make it look like holiday confetti in a bowl.
• It’s customizable: You can adapt it to fit vegan, dairy-free, or gluten-free diets with simple swaps.
• It tastes amazing: Sweet, tangy, crunchy, and creamy—all the best textures in one dish.

If you’re looking for something fresh, vibrant, and full of holiday spirit, this Christmas Salad with Honey Mustard Dressing is the recipe to make. I love how it brings together the best of winter produce in one gorgeous, flavorful dish. Every time I make it, it disappears fast—proof that a salad can absolutely steal the show at Christmas dinner!

Ash Tyrrell

Christmas Salad with Honey Mustard Dressing Recipe

I recently made this Christmas Salad with Honey Mustard Dressing, and let me tell you—it was love at first bite. From the moment I tossed those fresh greens with the sweet and tangy dressing, I knew this salad would become a holiday favorite. The vibrant mix of crunchy nuts, juicy fruit, creamy cheese, and crisp greens creates the perfect balance of flavor and texture.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings: 8

Ingredients Method Notes

Ingredients

  

• 1 ½ cups raw walnuts — I prefer raw walnuts for a fresh buttery flavor; roasting them yourself makes a world of difference.
• ½ cup shelled pumpkin seeds — for extra crunch and nutty depth.
• ⅓ cup honey or maple syrup — I use honey for its floral sweetness that caramelizes beautifully when roasted.
• ¼ teaspoon chipotle chili powder — adds a warm smoky note that balances the sweetness.
• 6 cups mixed greens — choose fresh crisp greens; skip anything wilted or frozen.
• 2 cups frisée — gives a lovely bitter bite and delicate texture; arugula works if you can’t find frisée.
• 1 –2 apples or pears chopped — apples add crunch, pears add mellow sweetness; I sometimes mix both.
• 2 avocados sliced — creamy and smooth, they make the salad more satisfying.
• 2 cups pomegranate arils — these little ruby gems add tartness and a festive sparkle.
• 1 cup crumbled blue cheese goat cheese, or feta — I love blue cheese for bold flavor, but feta offers a milder option.
• ⅓ cup extra virgin olive oil — good-quality oil keeps the dressing silky and rich.
• ¼ cup balsamic or apple cider vinegar — both add tang; balsamic is slightly sweeter and deeper.
• 2 teaspoons Dijon mustard — helps emulsify the dressing and adds subtle sharpness.
• 2 tablespoons honey — ties all the flavors together with gentle sweetness.
• 1 tablespoon fig preserves — a fruity secret ingredient that gives the dressing depth and festive flair.
• 2 teaspoons orange zest + 2 tablespoons orange juice — brings citrus brightness and balance.
• Kosher salt and black pepper — for seasoning and balance.
• Chili flakes — optional but I love the gentle heat they add.

Method

 

1. Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper and spread out the walnuts and pumpkin seeds. Drizzle with honey (or maple syrup), sprinkle with chipotle chili powder, and add a pinch of salt. Roast for about 15 minutes, stirring halfway, until golden and fragrant. The aroma alone will make your kitchen smell like the holidays!
2. While the nuts are toasting, arrange your greens and frisée in a large bowl. Add chopped apples or pears, avocado slices, pomegranate arils, and crumbled cheese. I like to chill the greens for 10 minutes before assembling—they stay crisp and fresh under the dressing.
3. In a small jar or bowl, whisk together olive oil, vinegar, Dijon mustard, honey, fig preserves, orange zest, orange juice, salt, pepper, and chili flakes. Shake or whisk until smooth and creamy. Pour the dressing over the salad and toss gently to coat everything evenly. Finally, top with the warm toasted nuts and seeds for that perfect crunchy finish.

Notes

• I always toast the nuts myself instead of buying pre-roasted ones—the flavor difference is incredible.
• Slice the avocado right before serving to prevent browning and keep the salad looking fresh.
• I like to taste the dressing before pouring it on; sometimes a touch more salt or citrus makes it perfect.
• Chill the salad bowl for a few minutes before tossing—it keeps the greens extra crisp.
• For an extra festive touch, sprinkle a few pomegranate seeds on top just before serving for a pop of color.