A bright, celebratory Christmas Salad with Honey Mustard Dressing balances crisp winter greens, jewel-like pomegranate seeds, and toasted nuts for a refined holiday course. The dressing glazes each leaf with sweet-tangy harmony while creamy cheese and citrus segments add contrast in texture and temperature. For another seasonal salad idea that favors bold dressings and fresh herbs, see spring roll salad with peanut dressing.
Why Make This Recipe
- Effortless Yet Elegant: quick assembly; produces a restaurant-worthy plate.
- Minimal Ingredients: simple pantry staples create complex flavor layers.
- Impressive Flavor: sweet honey, sharp mustard, bright vinegar, and crunchy nuts give dynamic contrast.
What elevates this above ordinary versions is the attention to texture and balance — lightly toasted nuts for snap, segmented citrus for juice and aroma, and a silky emulsion that clings to leaves without weighing them down.
Ingredients
Base
- 6 cups mixed winter greens (baby spinach, arugula, and frisée) — washed and spun dry.
- 1 cup pomegranate seeds — ruby, juicy.
- 2 small clementines or mandarins — peeled and segmented, membranes removed.
- 1/2 small red onion — very thinly sliced.
Sauce (Honey Mustard Dressing)
- 3 tbsp extra-virgin olive oil — cold-pressed for aroma.
- 2 tbsp Dijon mustard — smooth.
- 1 tbsp whole-grain mustard — for texture (optional).
- 2 tbsp runny honey — room-temperature.
- 1½ tbsp apple cider vinegar (or white wine vinegar) — bright acidity.
- Salt and freshly ground black pepper to taste.
Topping
- 3/4 cup toasted walnuts or pecans — coarsely chopped.
- 4 oz crumbled feta or goat cheese — creamy, room temperature.
- Fresh herbs (flat-leaf parsley or chives), finely chopped, for garnish.
Precision notes: toast nuts until aromatic and lightly browned; keep honey and mustard at room temperature so the dressing emulsifies; finely chop herbs just before serving.
How to Make Christmas Salad with Honey Mustard Dressing
- Toast the nuts: heat a dry skillet over medium heat, add nuts, and toast, stirring frequently until fragrant and slightly browned (about 4–6 minutes). Remove to a plate to cool. (Mini-tip: shake the pan to prevent hot spots; smell will tell you when they’re ready.)
- Prepare citrus and seeds: segment the clementines over a bowl to catch juices; reserve any juice for the dressing if you prefer extra brightness. The fruit should feel plump and release a little liquid when pressed.
- Make the dressing: whisk Dijon, whole-grain mustard, honey, and vinegar in a small bowl until smooth. Gradually stream in olive oil while whisking until the mixture becomes a glossy emulsion. Season with salt and pepper. (Chef tip: taste for balance — increase vinegar for tang or honey for sweetness.)
- Assemble greens: place mixed greens in a large chilled bowl. Add thinly sliced onion and pomegranate seeds. Toss gently with about two-thirds of the dressing until leaves are lightly coated and still glossy, not soggy. Texture cue: leaves should glisten and hold shape.
- Finish and plate: arrange dressed greens on a serving platter. Artistically nestle clementine segments, sprinkle toasted nuts and crumbled cheese, and scatter chopped herbs. Drizzle remaining dressing sparingly for accents. (Mini-tip: reserve a few pomegranate seeds for a final sparkle on top.)
How to Serve Christmas Salad with Honey Mustard Dressing
Serve on chilled plates for crispness. Arrange components with negative space — a loose mound of greens, citrus segments fanned, and nuts clustered for textural interest. Drizzle the dressing in a thin ribbon or dot it with a spoon for a modern, gallery-style presentation. Offer extra dressing at the table in a small cruet.
How to Store Christmas Salad with Honey Mustard Dressing
Store components separately for best texture. Keep dressing in a sealed jar in the refrigerator for up to 5 days; shake or whisk to re-emulsify. Store greens and toppings (cheese, nuts, fruit) in airtight containers; reassemble just before serving. If the nuts soften after refrigeration, re-toast them briefly in a dry pan to restore crunch.
Tips to Make Christmas Salad with Honey Mustard Dressing
- Toast nuts just before serving to preserve maximum crunch and aroma.
- Emulsify dressing slowly: add oil in a thin stream while whisking for a stable, silky texture.
- Pat citrus segments dry on paper towel so they don’t water down the salad.
- Use a gentle toss (lift and fold) to avoid bruising delicate greens.
- Taste and adjust acidity — a splash more vinegar brightens the whole salad.
Variation (if any)
- Swap clementines for segmented blood oranges or sliced pears for a winter twist.
- Make it vegan by replacing honey with warm maple syrup and using vegan feta.
- For a richer profile, roast halved Brussels sprouts and add alongside the greens.
- Serve composed in individual shallow bowls for an elegant starter portion.
FAQs
Can I make the dressing ahead of time?
Yes. Store it in a sealed jar in the refrigerator for up to 5 days. Bring to room temperature and whisk briskly to re-emulsify before serving.
How do I keep the greens from becoming soggy?
Dress the salad just before serving and only coat the leaves lightly. Keep fruit and dressing separate until the last minute.
What can I substitute for pomegranate seeds?
Use dried cranberries rehydrated briefly in warm water, or fresh red grapes halved for similar sweet-tart bursts.
Conclusion
This Christmas Salad with Honey Mustard Dressing marries elegant textures and a refined flavor palette — glossy, honeyed dressing; tart pomegranate jewels; and crisp toasted nuts — making it perfect for a celebratory table. It stays simple in technique yet delivers layered contrasts that read as sophisticated. For inspiration on seasonal pairings and plating ideas, explore Christmas Salad with Honey Mustard Dressing. – Half Baked Harvest. Share your results and plating variations in the comments or on social, and tell us: How would you make this dish your own?
Print
Christmas Salad with Honey Mustard Dressing
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and celebratory salad featuring crisp winter greens, pomegranate seeds, clementines, and a dynamic honey mustard dressing.
Ingredients
- 6 cups mixed winter greens (baby spinach, arugula, frisée) — washed and spun dry
- 1 cup pomegranate seeds — ruby, juicy
- 2 small clementines or mandarins — peeled and segmented
- 1/2 small red onion — very thinly sliced
- 3 tbsp extra-virgin olive oil
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard (optional)
- 2 tbsp runny honey
- 1½ tbsp apple cider vinegar (or white wine vinegar)
- Salt and freshly ground black pepper to taste
- 3/4 cup toasted walnuts or pecans — coarsely chopped
- 4 oz crumbled feta or goat cheese
- Fresh herbs (flat-leaf parsley or chives), finely chopped, for garnish
Instructions
- Toast the nuts in a dry skillet over medium heat until fragrant and slightly browned (about 4–6 minutes). Remove to cool.
- Segment the clementines over a bowl to catch juices, reserving juice for the dressing if desired.
- Make the dressing by whisking Dijon, whole-grain mustard, honey, and vinegar in a bowl until smooth. Gradually stream in olive oil while whisking until emulsified. Season with salt and pepper.
- Place mixed greens in a large chilled bowl. Add onion and pomegranate seeds. Toss gently with two-thirds of the dressing until lightly coated.
- Arrange dressed greens on a serving platter. Nestle clementine segments, sprinkle with nuts and cheese, and scatter herbs. Drizzle remaining dressing sparingly.
Notes
Store components separately for best texture. Keep dressing in a sealed jar in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing/Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg