Description
This Winter Christmas Salad features crisp mixed greens, jewel-toned pomegranate seeds, dried cranberries, candied pecans, creamy goat cheese, and a tangy-sweet honey mustard dressing. Ready in just 25 minutes, it provides a fresh, colorful counterpoint to rich holiday meals. Perfect for Christmas dinner, festive gatherings, and winter celebrations.
Ingredients
For the Salad:
8 cups mixed greens (spring mix or baby spinach)
1 cup pomegranate seeds (arils)
1/2 cup dried cranberries
1/2 red onion, thinly sliced
1 medium apple, thinly sliced
4 oz goat cheese, crumbled
For the Honey Mustard Dressing:
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional)
For the Candied Pecans:
1 cup pecan halves
2 tablespoons butter
2 tablespoons brown sugar
1/4 teaspoon cinnamon
Pinch of salt
Instructions
1. Make candied pecans first: Melt butter in skillet over medium heat.
2. Add pecan halves and toast 2-3 minutes until fragrant, stirring frequently.
3. Sprinkle brown sugar, cinnamon, and pinch of salt over pecans.
4. Stir constantly until sugar melts and coats nuts completely, about 2-3 minutes.
5. Spread candied pecans on parchment paper to cool and harden completely. Set aside.
6. Make honey mustard dressing: In small bowl, whisk together honey, Dijon mustard, and whole grain mustard until smooth.
7. Add apple cider vinegar and minced garlic to mustard mixture, whisking to combine.
8. Slowly drizzle in olive oil while whisking constantly to emulsify dressing.
9. Season with salt, black pepper, and optional red pepper flakes. Taste and adjust sweetness or tang as needed.
10. Prepare salad components: Wash mixed greens thoroughly and spin dry completely.
11. Extract pomegranate seeds carefully into bowl, removing all white membrane.
12. Thinly slice red onion using mandoline or sharp knife.
13. Slice apple thinly just before assembling and toss with squeeze of lemon juice to prevent browning.
14. Crumble goat cheese into bite-sized pieces.
15. Assemble salad: Place dried greens in large serving bowl or platter.
16. Scatter pomegranate seeds evenly over greens for pops of color.
17. Distribute dried cranberries throughout salad.
18. Arrange apple slices decoratively.
19. Add red onion ribbons.
20. Crumble goat cheese evenly across salad.
21. Break apart cooled candied pecans and sprinkle over top, reserving some for final garnish.
22. Just before serving (no more than 15-20 minutes ahead), drizzle honey mustard dressing around edges of bowl.
23. Gently toss salad using salad servers or clean hands to distribute dressing evenly.
24. Garnish with reserved pomegranate seeds and candied pecans.
25. Serve immediately while crisp and fresh.
Notes
Dry greens completely after washing – moisture dilutes dressing and causes wilting.
Make candied pecans up to 1 week ahead and store in airtight container at room temperature.
Prepare honey mustard dressing up to 3 days ahead and refrigerate. Shake or whisk before using.
Don’t dress salad until just before serving – maximum 15-20 minutes ahead to prevent wilting.
For potlucks or buffets, keep dressing separate and let guests add their own.
Slice apples at last minute and toss with lemon juice to prevent browning.
For vegan version, omit goat cheese and replace honey with maple syrup in dressing.
For dairy-free, omit cheese or use vegan alternative. Salad is still delicious without cheese.
This recipe easily doubles or triples for large gatherings – just multiply all ingredients proportionally.
Store leftover components separately – undressed greens keep 1-2 days, dressing keeps 1 week.
Add grilled chicken, salmon, or chickpeas to turn this into a complete main course salad.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook (except candied nuts)
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 245
- Sugar: 16g
- Sodium: 195mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 8mg
Keywords: christmas salad, winter salad, honey mustard dressing, holiday salad, festive salad