Christmas Salad with Honey Mustard Dressing tastes bright and crunchy with sweet-tangy pops from pomegranate, crisp apples, and a creamy finish from goat cheese. It suits holiday hosts, potlucks, and weeknight cooks, and it takes about 20 minutes start to finish. I toss a double batch when my family raids the kitchen before dinner.
Why Christmas Salad with Honey Mustard Dressing Is Worth It
Christmas Salad with Honey Mustard Dressing brings color, texture, and big flavor to the table without weighing anyone down. The greens stay crisp, the fruit adds juiciness, and the dressing hits that sweet-tangy-savory balance that keeps forks moving.
You prep it fast with simple ingredients and pantry standbys. Guests notice the festive look, but you keep your sanity with smart shortcuts like prewashed greens and a jar-shake dressing.
Ingredients You Need
- For the salad: 6 to 8 cups mixed greens such as arugula and baby spinach or finely chopped kale (bagged, prewashed greens save time)
- 1 large Honeycrisp or Fuji apple, thinly sliced (toss in lemon juice to keep color)
- 1 cup pomegranate arils (grab a refrigerated cup of arils to skip seeding)
- 1/2 small red onion, very thinly sliced
- 3/4 cup toasted pecans or walnuts, roughly chopped (store-bought candied nuts work)
- 4 ounces goat cheese or feta, crumbled (pre-crumbled cheese is fine)
- Optional add-ins: 1/3 cup dried cranberries, 1/2 cup shaved Brussels sprouts, or 1/2 cup cooked farro for extra heft
- For the honey mustard dressing: 2 tablespoons Dijon mustard (Maille or Grey Poupon give a smooth bite)
- 3 tablespoons honey (use maple syrup for vegan)
- 2 tablespoons apple cider vinegar (Bragg has a nice tang)
- 1 tablespoon fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1 small shallot, minced, or 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt and several grinds black pepper
- Pinch of smoked paprika or cayenne for gentle warmth
- Equipment: salad spinner, large salad bowl, small jar with lid or whisk and bowl, skillet for toasting nuts, cutting board, sharp knife, measuring cups and spoons
Quick Tips & substitutions
- Dry the greens well so the dressing clings instead of sliding off.
- Shake the dressing in a jar for a quick emulsion and easy storage.
- Swap goat cheese with feta, shaved Parmesan, or a dairy-free crumble.
- Use maple syrup instead of honey for vegan and a deeper flavor.
- Toast nuts in a dry skillet over medium heat for 3 to 5 minutes, then cool before adding.
- Keep apple slices crisp by tossing them with 1 teaspoon lemon juice.
- Need a shortcut? Thin store-bought honey mustard with lemon juice and a splash of olive oil.
- Add protein with shredded rotisserie chicken, roasted salmon, or crispy chickpeas.
How to Make Christmas Salad with Honey Mustard Dressing
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
- Toast the nuts: Warm a dry skillet over medium heat, add pecans or walnuts, and stir until fragrant and lightly browned, 3 to 5 minutes. Transfer to a plate to cool.
- Make the dressing: In a small jar, add Dijon, honey, apple cider vinegar, lemon juice, shallot or garlic, salt, pepper, and paprika. Pour in olive oil, seal, and shake until smooth and slightly thick.
- Prep the produce: Spin the greens dry. Slice the apple thin and toss with a little lemon juice. Slice the red onion very thin.
- Build the base: Add greens to a large bowl. Scatter on red onion, apple slices, and half the pomegranate arils.
- Dress and toss: Pour in about two thirds of the dressing. Toss gently with tongs until the greens look lightly coated.
- Finish the salad: Sprinkle on cooled nuts, the remaining pomegranate, and the cheese. Drizzle on more dressing to taste.
- Taste and adjust: Add a pinch of salt, a squeeze of lemon, or a crack of pepper if you want more zip. Serve right away.
Variations
- Pear and blue cheese: Swap apples for ripe pears and goat cheese for blue cheese, then add candied walnuts.
- Kale and citrus: Use chopped kale, massage with a teaspoon of oil and a pinch of salt, and add orange segments.
- Cranberry crunch: Add dried cranberries and sunflower seeds for extra chew and crunch.
- Bacon and maple: Add crisp bacon crumbles and use maple syrup in the dressing.
- Herby twist: Stir in chopped dill or chives to the dressing for a fresh finish.
- Grain bowl style: Toss in 1 cup cooked quinoa or farro to turn it into a hearty lunch.
Ways to Serve Christmas Salad with Honey Mustard Dressing
- Plate it alongside roast turkey, prime rib, baked ham, or glazed salmon.
- Pair with butternut soup or tomato soup and warm crusty bread.
- Serve as a starter for a holiday menu, then bring the rest to the table for seconds.
- Pour sparkling water with citrus slices or a light cider to match the sweet-tangy dressing.
Storage
Store leftover salad and dressing separately when possible. Keep undressed salad in an airtight container for up to 2 days, and keep the dressing in a sealed jar in the fridge for up to 1 week. If you have dressed leftovers, tuck them in the fridge and enjoy within 24 hours. Revive wilted greens with a handful of fresh greens and a squeeze of lemon before serving.
Christmas Salad with Honey Mustard Dressing
Ingredients
Instructions
- In a large salad bowl, combine mixed greens, pomegranate seeds, sliced apple, dried cranberries, feta cheese, and chopped walnuts.
- In a small bowl or jar, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper until well blended.
- Pour the honey mustard dressing over the salad just before serving.
- Gently toss to combine and serve immediately.