Description
A festive and flavorful salad featuring vibrant greens, sweet fruit, crunchy nuts, creamy avocado, and a zesty honey mustard dressing, perfect for holiday gatherings.
Ingredients
Scale
- 1 1/2 cups raw walnut halves
- 1/2 cup hulled pumpkin seeds
- 1/3 cup honey or pure maple syrup
- 1/4 tsp chipotle powder
- Kosher salt, to taste
- Chili flakes, to taste
- 6 cups assorted salad greens
- 2 cups curly endive (frisée)
- 1 to 2 apples or pears, chopped
- 2 avocados, sliced
- 2 cups pomegranate seeds
- 1 cup crumbled cheese (blue, goat, or feta)
- 1/3 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar or apple cider vinegar
- 2 tsp Dijon mustard
Instructions
- Toast raw walnut halves and hulled pumpkin seeds in a dry skillet over medium heat until fragrant and lightly golden-brown, about 5-7 minutes. Cool on a plate.
- While still slightly warm, toss the toasted nuts and seeds with 1 teaspoon of honey or maple syrup, chipotle powder, kosher salt, and chili flakes to taste. Set aside.
- Combine assorted salad greens and curly endive in a large bowl. Add chopped apple or pear.
- Add sliced avocados and pomegranate seeds to the salad. Crumble cheese over the top.
- In a small bowl or jar, whisk or shake together extra-virgin olive oil, balsamic vinegar or apple cider vinegar, Dijon mustard, and the remaining honey or maple syrup.
- Drizzle about half of the dressing over the salad and toss gently to coat. Add more dressing as needed.
- Garnish with the seasoned toasted nut and seed mixture and additional pomegranate seeds. Serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Pomegranate Christmas Salad, Honey Mustard Dressing, Holiday Salad