Name: Pomegranate Christmas Salad with Honey Mustard Dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 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; 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

Pomegranate Christmas Salad with Honey Mustard Dressing

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If you’re searching for a festive and refreshing dish to enhance your holiday meals, look no further than this Pomegranate Christmas Salad with Honey Mustard Dressing. This vibrant salad combines the sweetness of pomegranate seeds with crunchy walnuts, creamy avocado, and crisp greens, creating a delightful palate cleanser amidst all the rich holiday fare. The honey mustard dressing adds a perfect balance of sweetness and tang, making it an irresistible choice for family gatherings or cozy weeknight dinners. Easy to prepare in just 10 minutes, this salad is as nutritious as it is beautiful. Enjoy every bite as it brightens up your table and keeps everyone coming back for more!

Author: Valentina
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 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
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

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Instructions

Toast the walnuts and pumpkin seeds in a dry skillet over medium heat until golden and fragrant.
In a bowl, whisk together honey (or maple syrup), chipotle powder, olive oil, balsamic vinegar (or apple cider vinegar), dijon mustard, fig preserves, orange zest, orange juice, salt, chili flakes, and black pepper to create the dressing.
In a large bowl, mix assorted salad greens and curly endive. Fold in chopped apples or pears along with sliced avocados and pomegranate seeds. Top with toasted nuts.
Drizzle the honey mustard dressing over the salad just before serving and toss gently.

Nutrition

Serving Size: 1 cup (200g)
Calories: 350
Sugar: 15g
Sodium: 150mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 7g
Cholesterol: 0mg

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