Description
Winter Christmas Salad with Honey Mustard Dressing offers a vibrant, tangy addition to your holiday table. Fresh ingredients, easy dressing, and festive flavors.
Ingredients
Scale
- Salad Base:
- Mixed Greens (like spring mix or baby spinach)
- Pomegranate Arils
- Candied Pecans (store-bought or homemade)
- 1 small Butternut Squash, peeled, deseeded, and cubed
- 1/2 Red Onion, thinly sliced
- 1/2 cup Feta Cheese, crumbled
- 1/4 cup Fresh Parsley, chopped (for garnish)
- Honey Mustard Dressing:
- 1/4 cup Dijon Mustard
- 3 tbsp Honey
- 2 tbsp Apple Cider Vinegar
- 1/2 cup Olive Oil
- 1/2 tsp Garlic Powder
- Salt to taste
- Freshly Ground Black Pepper to taste
- For Roasting & Candying:
- 1 tbsp Olive Oil (for squash)
- 1 tbsp Butter (for pecans)
- 1 tbsp Brown Sugar (for pecans)
Instructions
- Prep Your Veggies:: First things first, let’s get that butternut squash ready. Peel it, scoop out those seeds (a spoon works wonders here, trust me), and chop it into small, bite-sized cubes. Toss them with a drizzle of olive oil, a pinch of salt, and a crack of black pepper. Spread them on a baking sheet – don’t overcrowd, or they’ll steam instead of roast! Pop them into a 400°F (200°C) oven for about 20-25 minutes, or until they’re tender and slightly caramelized. That smell of roasting squash? Oh, it’s pure magic, signaling the holidays are near.
- Make Those Candied Pecans:: While the squash is roasting, let’s tackle the candied pecans. In a small skillet over medium heat, melt a tablespoon of butter with a tablespoon of brown sugar. Add your pecans and stir constantly for about 3-5 minutes until they’re coated and toasty. This is where I almost burned them that one time, so keep a close eye! Once they’re done, immediately spread them out on a piece of parchment paper to cool. They’ll crisp up as they cool, giving you that irresistible crunch for your Winter Christmas Salad with Honey Mustard Dressing.
- Whip Up the Honey Mustard Dressing:: Now for the star of the show: the dressing! In a small bowl or a jar with a tight-fitting lid, combine the Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper. Whisk it all together vigorously. Slowly drizzle in the olive oil while whisking continuously until the dressing is beautifully emulsified and creamy. It should smell tangy and sweet, just perfect. Taste it, hon! Adjust seasonings if needed. This is your chance to make it just right, maybe a little extra honey, who knows?
- Assemble the Salad Base:: In a large serving bowl, gently place your mixed greens. I like to fluff them up a bit, giving them some air. Once your roasted butternut squash has cooled down a bit – you don’t want to wilt your greens with hot squash, trust me, I learned that the hard way – add it to the bowl. Scatter your thinly sliced red onion over the greens. It’s starting to look like a canvas for all those festive colors, isn’t it?
- Add the Festive Toppings:: Now for the fun part that makes this a true Winter Christmas Salad with Honey Mustard Dressing. Sprinkle those gorgeous pomegranate arils generously over the salad. Next, crumble the feta cheese over everything. And finally, those wonderfully crunchy candied pecans you made earlier. This is where the salad really comes alive, with all those textures and colors mingling together. I always get a little giddy at this step.
- Dress and Serve:: Just before serving, drizzle your luscious Honey Mustard Dressing over the salad. Don’t drown it! Start with a little, then toss gently to coat everything. You can always add more if you like. Garnish with a sprinkle of fresh chopped parsley for an extra pop of green. Serve immediately and watch everyone’s eyes light up. This Winter Christmas Salad with Honey Mustard Dressing is meant to be admired and devoured!