Holiday Salad with Honey Mustard Dressing Recipe
A vibrant and festive holiday salad featuring fresh baby spinach or mixed greens, crisp apples, juicy pomegranate seeds, tart cranberries, candied nuts, and optional creamy feta cheese, all tossed in a tangy and sweet honey mustard dressing. Perfect for a light and refreshing starter or side dish during the holiday season.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Salad:
- 4 cups baby spinach or mixed greens
- 1 cup fresh pomegranate seeds
- 1 cup fresh cranberries (or dried cranberries)
- 1 medium apple, thinly sliced (such as a Gala or Granny Smith)
- ½ cup candied pecans or walnuts
- ½ cup crumbled feta cheese (optional)
- ¼ cup red onion, thinly sliced (optional)
For the Honey Mustard Dressing:
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- Wash and Dry the Greens: Start by washing your spinach or mixed greens thoroughly. Dry them gently with a salad spinner or a paper towel to remove excess moisture.
- Slice the Apple: Core and thinly slice the apple. You can leave the skin on for added color and nutrients.
- Prepare the Pomegranate and Cranberries: If using fresh pomegranate seeds, carefully remove them from the fruit. For cranberries, if using fresh, you can leave them whole or slice them in half for a more subtle flavor.
- Toast the Nuts (Optional): To enhance the flavor, toast your candied pecans or walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Let them cool before adding to the salad.
- Make the Honey Mustard Dressing: In a small bowl or jar, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper. Whisk until the dressing is smooth and well combined. Adjust seasoning to taste.
- Toss the Salad: In a large salad bowl, combine the greens, pomegranate seeds, cranberries, apple slices, toasted nuts, and crumbled feta cheese if using. Toss gently to combine.
- Dress the Salad: Drizzle the honey mustard dressing over the salad and toss again until everything is evenly coated. Add dressing gradually to avoid overdressing.
- Serve: Serve immediately as a refreshing and colorful side dish or starter.
Notes
- Using dried cranberries is an easy alternative if fresh cranberries are not available.
- To toast nuts evenly, stir frequently and watch closely to prevent burning.
- Feta cheese adds a creamy tang but can be omitted for a dairy-free version.
- For extra crunch, add thinly sliced red onions as an optional ingredient.
- Prepare the dressing ahead of time and refrigerate for up to 2 days.
