Can I make the Christmas Salad with Honey Mustard Dressing ahead of time?

Yes! This salad is perfect for holiday prep. You can make the dressing, candy the nuts, and wash/dry your greens up to 2–3 days in advance. Store everything separately in airtight containers. Assemble and dress the salad just before serving to keep the greens crisp and fresh.

What can I use instead of goat cheese in this Christmas salad?

If goat cheese isn’t your favorite, you can swap in feta, blue cheese, or even a sharp white cheddar for a more mellow flavor. For a dairy-free version, skip the cheese entirely and double the avocado for that creamy texture.

Is the honey mustard dressing suitable for vegans?

The dressing includes honey, which isn’t vegan. However, you can easily make it vegan by substituting maple syrup or agave nectar for the honey. Also, choose a vegan Dijon mustard and verify your fig jam doesn’t contain gelatin or other non-vegan ingredients.

Christmas Salad with Honey Mustard Dressing– Best Holiday Side Dish

Name: Christmas Salad with Honey Mustard Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups raw walnuts; 1/2 cup pumpkin seeds; 1/3 cup honey (or pure maple syrup); 1/4 tsp chipotle powder; 1 pinch chili flakes; Salt, to taste; 6 cups salad greens (like mixed greens or spinach); 2 cups frisée leaves; 1–2 apples or pears, cored and thinly sliced; 2 cups pomegranate seeds; 2 avocados, diced (ripe but firm); 1 cup crumbled goat cheese (or blue or feta); 1/4 cup balsamic vinegar (or apple cider vinegar); 2 tbsp honey; 2 tsp Dijon mustard; 2 tbsp fresh orange juice; 1 tbsp fig jam; 2 tsp orange zest; 1/3 cup extra virgin olive oil; Black pepper, to taste; Salt, to taste

Description

This Christmas Salad with Honey Mustard Dressing is a festive, nutrient-packed holiday side dish featuring fresh greens, candied nuts, goat cheese, pomegranate seeds, and a zesty homemade dressing. Perfect for Christmas dinners or holiday gatherings, it balances sweet, tangy, and savory flavors in every bite.

Ingredients

Scale

1 1/2 cups raw walnuts
1/2 cup pumpkin seeds
1/3 cup honey (or pure maple syrup)
1/4 tsp chipotle powder
1 pinch chili flakes
Salt, to taste
6 cups salad greens (like mixed greens or spinach)
2 cups frisée leaves
1–2 apples or pears, cored and thinly sliced
2 cups pomegranate seeds
2 avocados, diced (ripe but firm)
1 cup crumbled goat cheese (or blue or feta)
1/4 cup balsamic vinegar (or apple cider vinegar)
2 tbsp honey
2 tsp Dijon mustard
2 tbsp fresh orange juice
1 tbsp fig jam
2 tsp orange zest
1/3 cup extra virgin olive oil
Black pepper, to taste
Salt, to taste

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Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, combine walnuts and pumpkin seeds with honey, chipotle powder, chili flakes, and salt. Mix until coated.
Spread nuts on the prepared baking sheet and bake for 15 minutes, stirring once halfway through. Remove, sprinkle with flaky salt, and let cool.
In a large bowl, combine salad greens and frisée.
Add sliced apples or pears, diced avocados, and pomegranate seeds.
Sprinkle with crumbled goat cheese and cooled candied nuts.
To prepare the dressing, combine balsamic vinegar, honey, mustard, orange juice, fig jam, orange zest, salt, and pepper in a jar. Add olive oil, seal, and shake until emulsified.
Drizzle the dressing over the salad just before serving and toss gently to coat evenly.

Notes

Use a salad spinner to thoroughly dry greens to help the dressing adhere.
Make dressing and nuts ahead of time for quick assembly.
Use lemon zest/juice if orange isn’t available.
Swap cheese or fruits based on availability or dietary needs.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Tossed
Cuisine: American

Nutrition

Serving Size: 1 generous bowl
Calories: 350
Sugar: 14g
Sodium: 320mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 6g
Cholesterol: 10mg