Description
Brighten your holiday table with this vibrant Christmas Salad with Honey Mustard Dressing. It’s crisp, sweet, tangy, and so easy to whip up!
Ingredients
- Salad Base & Freshness:
- Mixed Greens (Spring Mix or Baby Spinach)
- Pomegranate Arils
- Candied Pecans
- Crumbled Feta Cheese
- Mandarin Orange Segments (fresh or canned, drained)
- Red Onion (thinly sliced)
- Honey Mustard Dressing:
- Dijon Mustard
- Honey
- Apple Cider Vinegar
- Extra Virgin Olive Oil
- Salt & Freshly Ground Black Pepper
Instructions
- Gather & Prep Your Greens:: First things first, get those beautiful mixed greens washed and spun dry. Honestly, a good salad spinner is a kitchen essential; I still remember the days of shaking lettuce in a towel, making a soggy mess! You want your greens crisp, not damp, so the dressing can really cling. This is where I always make sure everything is perfectly dry, otherwise, the whole Christmas Salad with Honey Mustard can get watery, and nobody wants that.
- Whip Up the Candied Pecans:: In a small skillet, melt a tablespoon of butter, then toss in your pecans with a sprinkle of brown sugar and a tiny pinch of salt. Stir constantly over medium heat until they’re toasted and caramelized. This step smells absolutely divine, like a cozy holiday morning! I’ve almost burned them more times than I care to admit, so keep a close eye on them; they go from perfect to charcoal in a blink! Let them cool completely on parchment paper; they’ll get super crunchy.
- Assemble the Festive Components:: In a large, shallow salad bowl, arrange your mixed greens. Now for the fun part: scatter those vibrant pomegranate arils, the golden mandarin orange segments, and the thinly sliced red onion over the greens. Oh, the colors! It’s starting to look like a Christmas miracle, isn’t it? I love how the red and green pop!
- Whisk Together the Honey Mustard Dressing:: In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and a pinch of salt and pepper. Once combined, slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and creamy. It should smell tangy and sweet, just perfect. I’ve definitely poured the oil in too fast before, and it looked separated—oops! Just go slow, you’ve got this.
- Dress and Toss Gently:: Just before serving, drizzle about half of the honey mustard dressing over the salad. Gently toss everything together with salad tongs, making sure every leaf and aril gets a little kiss of that delicious dressing. You can always add more dressing if you like, but don’t overdo it! I once drowned a salad, and it was a sad, soggy affair.
- Garnish and Serve Your Christmas Salad with Honey Mustard:: Finally, sprinkle those glorious cooled candied pecans and the crumbled feta cheese over the top. The contrast of the creamy feta with the crunchy pecans is just *chef’s kiss*! The finished Christmas Salad with Honey Mustard should look like a jewel-toned masterpiece, ready to brighten any holiday table. Take a moment to admire your handiwork before everyone digs in!