Christmas Salad Honey Mustard Dressing (Print-Friendly Format)
Bright greens, fruits, nuts, and a sweet-tangy honey mustard dressing perfect for festive gatherings.
# Ingredients You’ll Need:
→ Salad
01 -
4 cups (approximately 120 grams) baby spinach or mixed greens, washed and dried
02 -
1 cup (about 150 grams) fresh pomegranate seeds
03 -
1 cup (about 100 grams) fresh cranberries or dried cranberries
04 -
1 medium apple (such as Gala or Granny Smith), cored and thinly sliced
05 -
50 grams candied pecans or walnuts
06 -
50 grams crumbled feta cheese (optional)
07 -
30 grams red onion, thinly sliced (optional)
→ Honey Mustard Dressing
08 -
2 tablespoons (30 grams) honey
09 -
2 tablespoons (30 grams) Dijon mustard
10 -
1 tablespoon (15 millilitres) apple cider vinegar
11 -
60 millilitres olive oil
12 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Thoroughly wash baby spinach or mixed greens and dry them gently using a salad spinner or paper towels to remove any excess moisture.
02 -
Core and thinly slice the apple. Leave the skin on if preferred for added colour and nutrients.
03 -
If using fresh pomegranate, extract the seeds carefully. Leave cranberries whole or halve them for a subtler flavour.
04 -
In a dry skillet over medium heat, toast candied pecans or walnuts for 3 to 5 minutes until aromatic. Allow to cool before using.
05 -
In a small bowl or jar, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, and season with salt and pepper until the dressing is smooth and emulsified.
06 -
In a large bowl, gently combine greens, pomegranate seeds, cranberries, apple slices, toasted nuts, sliced red onion, and feta cheese if using.
07 -
Drizzle the honey mustard dressing over the salad and toss lightly until evenly coated. Serve immediately.
# Extra Tips:
01 -
For optimal texture, dress the salad just before serving to prevent the greens from wilting.