Christmas Salad with Honey Mustard Dressing Recipe

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.

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Prep Time 20

Cook Time 15

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

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!
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.
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.