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Pomegranate Salad with Honey Mustard Dressing

Festive Pomegranate Salad with Honey Mustard Bliss

A refreshing Pomegranate Salad with Honey Mustard Dressing that brightens the holiday table, combining crisp greens, crunchy nuts, and jewel-like pomegranate arils.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Candied Nuts & Seeds
  • 1 cup walnuts can substitute with almonds or pecans
  • 1/2 cup pumpkin seeds can substitute with sunflower seeds for a nut-free option
  • 1/4 cup honey maple syrup for vegan
  • 1/2 tsp salt sea salt recommended
  • 1/2 tsp chipotle powder smoked paprika as a milder option
Salad
  • 4 cups salad greens mixed greens or baby spinach
  • 1 cup pomegranate seeds can substitute with dried cranberries
  • 1 medium avocado diced cucumbers can be used instead
  • 1/2 cup blue cheese goat cheese as an alternative
  • 1 head endive radicchio can be used for more flavor
Dressing
  • 1/2 cup olive oil avocado oil is a tasty alternative
  • 1/4 cup balsamic vinegar apple cider vinegar for a different twist
  • 2 tbsp Dijon mustard yellow mustard if in a pinch
  • 2 tbsp fig preserves honey or agave nectar as substitutes
  • 1 tsp orange zest lemon zest for a citrus twist
  • 1/4 cup fresh orange juice any fresh juice can substitute
  • 1/2 tsp kosher salt black pepper can also be added

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • whisk
  • colander

Method
 

Prepare Candied Nuts & Seeds
  1. Preheat your oven to 375°F (190°C). In a medium bowl, combine walnuts, pumpkin seeds, honey, chipotle powder, and salt, mixing until evenly coated. Spread the mixture on a baking sheet lined with parchment paper, and bake for 15 minutes. Stir halfway through to ensure even toasting until golden brown and fragrant.
  2. While the nuts are baking, grab a whisk and a large bowl. Combine olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, orange zest, and fresh orange juice. Whisk until the mixture is well blended and emulsified. Set the dressing aside, allowing the flavors to meld while the nuts cool.
  3. Rinse and thoroughly dry the salad greens and endive in a colander, then place them in a large mixing bowl. Add the thinly sliced apples for a sweet crunch. Arrange the pomegranate seeds next.
  4. Once the candied nuts have cooled, toss them into the bowl with the greens along with the pomegranate seeds and most of the crumbled blue cheese. Gently mix everything.
  5. Just before serving, slice the avocados and add them to the salad. Drizzle the honey mustard dressing over the salad, tossing gently to coat everything.
  6. Transfer the salad to a serving platter. Top with reserved blue cheese and a sprinkle of chili flakes for an extra pop. Serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 200mgPotassium: 350mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

Dress the salad just before serving to prevent wilting. Watch nuts closely while baking to prevent burning. Slice avocados right before adding for freshness.

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