Pomegranate Christmas Salad Honey

This festive pomegranate salad with a honey mustard dressing is a holiday classic in our house for its stunning jewel tones and bursts of sweet tart flavor. Each year when the season rolls around and pomegranates show up at the market, I know it is time to pull out my favorite winter salad to serve at big family meals or quiet evenings alike.

I first made this salad as a pretty centerpiece for Christmas dinner and now my friends ask for it each holiday. It has become my go to salad any time I want something healthy but a little luxurious.

Gather Your Ingredients

• Raw walnut halves: Bring rich buttery crunch look for plump pale nuts without shriveled spots
• Hulled pumpkin seeds: Nutty and toasty buy from bulk bins and check for freshness
• Honey or pure maple syrup: For candying the nuts and in the dressing local honey adds lovely floral notes
• Chipotle powder: Gives a gentle smoky heat you can use regular chili powder for milder flavor
• Kosher salt: Brightens and balances the sweet and savory components
• Assorted salad greens: Give variety and volume use any mix of leafy greens arugula baby kale or spinach
• Curly endive frisée: Brings a pleasantly bitter edge and frizzy texture
• Apples or pears: Add crisp sweet juiciness choose very firm fruit for the best crunch
• Avocados: Offer creamy richness pick just ripe ones that yield slightly to gentle pressure
• Pomegranate seeds: The star for color and flavor look for plump bright red arils
• Crumbled cheese: Blue goat or feta all work well for tang and saltiness buy blocks and crumble by hand for the best texture
• Extra virgin olive oil: The base of the dressing use fresh oil for fullest flavor
• Balsamic or apple cider vinegar: Gives tang and depth try to use real balsamic for best results
• Dijon mustard: Helps emulsify the dressing and adds mellow heat
• Honey again: Softens the vinegar and brings natural sweetness
• Fig preserves: Add background sweetness and slight fruitiness use a good quality fruit spread
• Grated orange zest and fresh orange juice: Brighten everything up look for unwaxed oranges with fragrant rinds
• Freshly ground black pepper: Adds gentle heat and complexity

How to Make It

Sauté the Nuts and Seeds:

Cook walnut halves and pumpkin seeds in a dry skillet over medium heat for about 5 to 7 minutes stirring often until fragrant and toasted being sure not to let them burn. Drizzle in honey and sprinkle with chipotle powder and salt. Cook for another 2 minutes stirring constantly so the nuts get glossy and caramelized. Immediately pour nuts onto parchment paper to cool in a single layer so they stay crisp.

Prepare the Produce:

Rinse and dry all salad greens and frisée thoroughly using a salad spinner for best texture. Chop apples or pears into bite-sized cubes and slice avocados just before serving to avoid browning. Remove pomegranate seeds from the fruit or use ready to eat arils for ease.

Assemble the Salad Base:

Place all greens and frisée in a large wide serving bowl. Scatter over the chopped apples or pears and avocado slices. Sprinkle with most of the pomegranate seeds reserving a little for garnish. Add half the candied nuts and seeds for even distribution.

Make the Honey Mustard Dressing:

In a jar or small whisking bowl combine olive oil balsamic vinegar dijon mustard honey fig preserves orange zest and orange juice. Add a pinch of kosher salt and plenty of freshly ground black pepper. Whisk vigorously or shake sealed jar until smooth and emulsified.

Dress and Finish the Salad:

Drizzle dressing over the salad just before serving starting with half and adding more to taste. Add crumbled cheese and the remaining candied nuts and pomegranate seeds on top for a festive look. Finish with a few extra grinds of pepper and a sprinkle of chili flakes if you like heat.

The pomegranate seeds are always my favorite part. When my daughter was little she helped me pick them out one by one and we always end up snacking and laughing more than cooking. The salad is now a memory in a bowl and I love knowing it is good for everyone too.

Flavor Boosters

Keep leftover salad in an airtight container in the fridge but store extra dressing separately so the greens do not wilt. Nuts and seeds stay crispiest when kept in a jar at room temperature and tossed in just before serving. Dressed salad will keep in the fridge for a day but is best enjoyed fresh. If you prep ahead slice avocado and assemble just before eating to keep everything vibrant.

Serving Suggestions

Serve this salad alongside roasted turkey or ham at a holiday meal. For a lighter meal offer with a winter vegetable soup and fresh bread. Leftovers go well wrapped in tortillas with sliced chicken. For a vegan option skip the cheese and use maple syrup throughout.

Creative Twists

This salad borrows from classic winter salads found across Europe with a nod to Persian cuisine where pomegranates feature heavily in celebratory dishes. For us it has become as much a part of Christmas as any dessert thanks to the memories we have created around the table.

Make this salad once and it might just become your annual holiday tradition too. Enjoy every colorful crunchy bite!

Common Questions About This Recipe

→ Can I prepare the salad in advance?

You can prep the salad ingredients ahead of time, but wait to toss everything with the honey mustard dressing until just before serving to keep the greens crisp.

→ What cheese pairs best with this salad?

Blue cheese, goat cheese, or feta all provide a creamy, tangy contrast to the sweet and crunchy elements. Choose your favorite based on your palate or what you have available.

→ Is there a substitute for pomegranate seeds?

If fresh pomegranate seeds are unavailable, dried cranberries offer a tart flavor and chewy texture, though they are sweeter and less juicy.

→ How do I keep apples or pears from browning?

Toss chopped apples or pears with a little lemon or orange juice before adding to the salad to prevent oxidation and maintain freshness.

→ Can I use maple syrup instead of honey?

Yes, pure maple syrup is a delicious alternative in both the dressing and for glazing nuts, lending a deeper sweetness and rich flavor.