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–+ servings
Pomegranate Christmas Salad

Pomegranate Christmas Salad: A Festive Crunchy Delight

Pomegranate Christmas Salad is a vibrant and refreshing addition to your holiday gatherings, featuring seasonal flavors and a delicious honey mustard dressing.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Greens
  • 5 cups Mixed Greens Substitute with baby spinach or arugula for a peppery twist.
  • 2 cups Curly Endive Substitute with radicchio for a slightly bitter flavor.
For the Fruit
  • 2 cups Apples or Pears Choose firm and crisp for best texture.
  • 1 cup Pomegranate Seeds Fresh arils are preferable for best flavor.
  • 2 medium Avocados Slice right before serving to avoid browning.
For the Crunch
  • 1 cup Candied Walnuts Use pecans or almonds as an alternative.
  • 1/2 cup Pumpkin Seeds Can substitute with sunflower seeds.
For the Dressing
  • 1/4 cup Honey Maple syrup can be used for a vegan option.
  • 1/4 cup Fig Preserves Any fruit preserve can serve as a substitute.
  • 1/2 cup Extra-Virgin Olive Oil Use high-quality for best flavor.
  • 2 tablespoons Dijon Mustard Yellow mustard can be used in a pinch.
  • 2 tablespoons Balsamic Vinegar Can replace with apple cider vinegar for a milder taste.

Equipment

  • Baking sheet
  • Mixing Bowl
  • salad bowl
  • jar or bowl for dressing
  • salad tongs

Method
 

Step-by-Step Instructions
  1. Begin by preheating your oven to 375°F (190°C).
  2. In a medium mixing bowl, combine candied walnuts, pumpkin seeds, honey, chipotle powder, and a pinch of salt. Stir well until each piece is coated.
  3. Spread the coated nut mixture evenly onto a baking sheet lined with parchment paper. Bake for about 15 minutes, stirring halfway through.
  4. While the nuts bake, prepare the honey mustard dressing by combining all dressing ingredients in a jar or bowl. Shake or whisk until emulsified.
  5. Rinse and dry the mixed greens and curly endive. Tear into bite-sized pieces and place in a large salad bowl.
  6. Core and chop your choice of apples or pears into ½-inch pieces and add them to the greens, along with the pomegranate seeds.
  7. Slice the avocados and distribute over the salad. Sprinkle on the cooled candied nuts and pumpkin seeds.
  8. Gently toss the salad ingredients together until evenly mixed, being careful not to mash the avocado.
  9. Drizzle the honey mustard dressing over the salad just before serving and finish with any desired garnishes.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 100mgPotassium: 350mgFiber: 5gSugar: 12gVitamin A: 1500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Dress the salad right before serving to maintain freshness. Prep components in advance for convenience.

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