Christmas Salad with Honey Mustard Dressing
This colorful Christmas Salad features baby spinach, pomegranate seeds, cranberries, and a tangy honey mustard dressing, making it a fresh and festive starter for holiday meals.
Ingredients
For the Salad
- 4 cups baby spinach or mixed greens Fresh greens are best for crunch.
- 1 cup fresh pomegranate seeds Use fresh for the best color.
- 1 cup fresh cranberries Dried cranberries can be used for a sweeter flavor.
- 1 medium apple, thinly sliced Gala or Granny Smith variety works well.
- ½ cup candied pecans or walnuts Use nuts if desired; omit for a nut-free version.
- ½ cup crumbled feta cheese Optional ingredient; can be swapped with goat cheese.
- ¼ cup red onion, thinly sliced Optional for added flavor.
For the Dressing
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ cup olive oil Drizzle slowly to blend.
- Salt and pepper to taste
Instructions
Prepare the Salad
- Wash and dry the spinach or mixed greens. Place them in a large bowl.
- Add the pomegranate seeds, cranberries, thinly sliced apple, candied nuts, feta (if using), and red onion.
Make the Honey Mustard Dressing
- In a small bowl, whisk together honey and Dijon mustard.
- Add apple cider vinegar and slowly whisk in olive oil until smooth.
- Season with salt and pepper to taste.
Assemble the Salad
- Drizzle the dressing over the salad right before serving.
- Toss gently to coat all ingredients. Taste and add more salt, pepper, or honey as desired.
- Serve immediately to keep the greens crisp.
Notes
Keep leftover salad and dressing separate for freshness. Fresh pomegranate seeds yield the best result. Consider variations like roasted squash or beets to enhance the salad.