Description
Christmas Salad with Honey Mustard Dressing is your vibrant, easy holiday side. Fresh, tangy, and a family favorite youll love for Christmas dinner!
Ingredients
Scale
- Salad Base:
- Mixed Greens (like spring mix or baby spinach)
- 1 cup Pomegranate Arils (from 1 large pomegranate)
- 1/2 cup Pecans, toasted
- 1/2 cup Feta Cheese, crumbled
- Honey Mustard Dressing:
- 1/4 cup Dijon Mustard
- 3 tablespoons Honey
- 2 tablespoons Apple Cider Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1 small Shallot, finely minced
- Salt and Black Pepper, to taste
Instructions
- Prep Your Greens & Pomegranate: First things first, get those greens ready. I like to give them a good rinse under cold water, then spin them dry in my salad spinner – honestly, it’s a kitchen lifesaver for making sure no one gets a watery salad. Then, get those beautiful pomegranate arils out. There are tons of ways to do it; I usually cut it in half and whack the back with a spoon over a bowl of water to release the seeds. It’s a bit messy, but so satisfying! This is where the vibrant colors of this Christmas Salad with Honey Mustard Dressing start to shine.
- Toast Those Pecans: Now, for the pecans! Don’t skip this step, it adds so much depth to the Christmas Salad with Honey Mustard Dressing. Heat a dry skillet over medium-low heat and toss your pecans in. Keep them moving, stirring frequently, for about 3-5 minutes until they’re fragrant and lightly browned. My biggest oops moment? Forgetting them on the stove and ending up with burnt, bitter nuts. Learn from my mistakes, friends! As soon as they smell amazing, get them off the heat and let them cool. Don’t let them burn!
- Whisk Up the Honey Mustard Dressing: In a medium bowl, whisk together the Dijon mustard, honey, and apple cider vinegar. Then, slowly drizzle in the olive oil while continuously whisking. This is key for getting a beautiful, emulsified dressing that’s smooth and creamy. It should smell tangy and sweet, and you’ll feel it thicken a bit. Add your finely minced shallot, then season with a pinch of salt and a generous grind of black pepper. Give it a taste! Does it need more tang? More sweetness? Adjust to your liking, this is *your* Honey Mustard Dressing!
- Crumble the Feta: If your feta isn’t pre-crumbled, now’s the time. I like to use my fingers to get rustic, uneven crumbles – it just feels more authentic, you know? Sometimes I get a little overzealous and make a mess, but that’s part of the fun. The salty feta is such a wonderful contrast to the sweet dressing in this Christmas Salad with Honey Mustard Dressing. Make sure you have enough; I always think a little extra never hurts!
- Assemble Your Christmas Salad: In a large serving bowl, gently combine the mixed greens, cooled toasted pecans, and the vibrant pomegranate arils. I like to use my hands for this, it feels more gentle and prevents bruising the delicate greens. It’s a moment of calm before the storm of holiday feasting, seeing all those beautiful colors come together. I often forget to do this in a big enough bowl, leading to ingredients spilling onto the counter. Learn from my chaos!
- Dress and Serve: Just before serving, drizzle the Honey Mustard Dressing over the salad ingredients. Add the crumbled feta cheese on top. Toss everything gently to ensure every leaf and aril gets a kiss of that delicious dressing. The final result should look stunningly festive, smell fresh and tangy, and taste like pure holiday joy. Don’t dress it too early, or your greens will get soggy—a mistake I’ve made too many times!