Christmas Salad with Honey-Mustard Citrus Dressing

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serves: 6–8

A vibrant winter salad that balances crunch, sweetness, healthy fats, and minerals — perfect alongside a satisfying main.

Ingredients

Spiced Crunch

• 1½ cups raw walnuts

• ½ cup raw pumpkin seeds

• ¼ cup honey or maple syrup (slightly less sweet, more balanced)

• ¼ tsp chipotle chili powder (or smoked paprika for milder heat)

• Pinch sea salt

Salad Base

• 6 cups mixed greens (arugula, spinach, baby kale all work well)

• 2 cups frisée or butter lettuce

• 1–2 apples or pears, chopped

• 2 ripe avocados, sliced

• 2 cups pomegranate arils

• ¾–1 cup crumbled goat cheese or feta (optional but lovely)

Honey-Mustard Citrus Dressing

• ⅓ cup extra-virgin olive oil

• ¼ cup apple cider vinegar or balsamic

• 2 tsp Dijon mustard

• 1–2 tbsp honey (to taste)

• 1 tbsp fig preserves

• Zest of 1 orange + 2 tbsp fresh orange juice

• Sea salt + freshly cracked black pepper

• Optional: pinch chili flakes

Instructions

1. Toast the Nuts
   Preheat oven to 375°F. Line a baking sheet with parchment.
   Toss walnuts and pumpkin seeds with honey/maple, chipotle powder, and salt.
   Bake for 15 minutes, stirring once, until fragrant and lightly caramelized.
   Remove and spread out to cool. Sprinkle with flaky salt.

2. Build the Salad
   In a large bowl, add greens and frisée.
   Layer in apples/pears, avocado slices, pomegranate arils, cheese, and cooled nuts.

3. Make the Dressing
   Add all dressing ingredients to a jar. Shake until emulsified.
   Taste and adjust sweetness or acidity as needed.

4. Serve
   Drizzle dressing just before serving and gently toss.
   Finish with cracked pepper and extra citrus zest if desired.