Description
Brighten your holiday table with this vibrant Christmas Salad with Honey Mustard Dressing. A festive, crunchy side that’s surprisingly easy to whip up!
Ingredients
Scale
- Main Salad Components:
- 6 cups mixed greens or baby spinach
- 1/2 cup pomegranate seeds
- 1/2 cup candied pecans
- 1/4 cup crumbled feta cheese
- Honey Mustard Dressing Essentials:
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 cup extra virgin olive oil
- Flavor Boosters & Seasoning:
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon freshly ground black pepper (or to taste)
- Optional Extras:
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh orange segments
Instructions
- Whisk Up the Honey Mustard Dressing:: First things first, let’s get that dreamy Honey Mustard Dressing ready! In a medium bowl, whisk together the honey, Dijon mustard, and apple cider vinegar. This is where the magic starts to happen. I always give it a good, vigorous whisk, like I’m trying to beat my own record. Slowly drizzle in the olive oil while continuously whisking until the dressing is smooth and creamy. It should look like a lovely, emulsified dream. Season with salt and pepper to taste. Honestly, I always taste it at this stage and usually add a tiny bit more honey because I like it on the sweeter side. Set it aside, resisting the urge to just eat it with a spoon!
- Prep Your Festive Salad Components:: Now for the salad bits! Get your pomegranate seeds out; if you’re using a whole pomegranate, this is the slightly messy but rewarding part. I usually tap the back with a spoon in a bowl of water to avoid a red splatter zone on my counter—learned that hard way, oops! Crumble your feta if it’s not pre-crumbled. If you’re candying your own pecans, get those done and cooled. I always make a few extra because they tend to disappear before they even hit the salad bowl, to be real.
- Assemble the Base of Your Christmas Salad:: Grab a large, beautiful serving bowl. Gently place your mixed greens or baby spinach in the bowl. This is the canvas for our vibrant masterpiece! I always try to pick a bowl that makes the colors pop, like a white or clear one. Make sure the greens are dry; wet greens just mean a watery dressing, and nobody wants that. I’ve had many a sad, soggy salad because I rushed this step.
- Add the Festive Toppings:: Now for the fun part: layering in those gorgeous toppings! Sprinkle the pomegranate seeds evenly over the greens. Then, scatter the crumbled feta cheese and the candied pecans. This is where the salad really starts to look like a Christmas Salad with Honey Mustard Dressing. I like to make sure there’s a good distribution so every forkful gets a bit of everything—a little sweet, a little salty, a little crunch!
- Dress Your Christmas Salad:: Just before serving, drizzle a generous amount of your prepared Honey Mustard Dressing over the salad. Don’t drown it, but don’t be shy either! I usually start with about half the dressing, then toss gently with salad tongs, adding more if it feels like it needs it. You want every leaf and every topping to be lightly coated, shimmering with that deliciousness. The smell in the kitchen right then? Divine!
- Serve and Enjoy Your Christmas Salad with Honey Mustard Dressing:: Give the salad one final, gentle toss to ensure everything is well combined and coated. The vibrant reds, whites, and greens should be popping! Serve immediately to enjoy the freshest crunch and flavor. I love seeing the smiles when this beautiful salad hits the table; it just looks so inviting and festive. It’s truly a perfect, refreshing contrast to all the rich holiday dishes. Enjoy every delightful bite!