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Pomegranate Christmas Salad with Honey Mustard Dressing

Pomegranate Christmas Salad with Honey Mustard Dressing Delight

A refreshing and colorful Pomegranate Christmas Salad with Honey Mustard Dressing, perfect for holiday celebrations.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Raw Walnut Halves Adds crunch and healthy fats; substitute with pecans or almonds if desired.
  • 1/2 cup Hulled Pumpkin Seeds Provide additional crunch and nutrients; try sunflower seeds as an alternative.
  • 4 cups Assorted Salad Greens Base of the salad for freshness; use any mild greens like spinach or spring mix.
  • 1 cup Curly Endive (Frisée) Adds delicate texture; can substitute with arugula for a peppery flavor.
  • 1 cup Apples or Pears Introduce sweetness and crunch; any firm variety works; prevent browning by squeezing lemon juice.
  • 1 medium Avocado Provides creaminess; best prepared just before serving to avoid browning.
  • 1 cup Pomegranate Seeds Add bursts of flavor and color; substitute with sliced strawberries for a different twist.
  • 1/2 cup Crumbled Cheese (Blue, Goat, or Feta) Introduces savory notes; omit for a dairy-free version or use tofu feta.
For the Dressing
  • 1/2 cup Extra-Virgin Olive Oil Base for dressing, contributing richness; avocado oil could be an alternative.
  • 1/4 cup Balsamic or Apple Cider Vinegar Acidity for the dressing; any light vinegar could work as a substitute.
  • 2 tablespoons Dijon Mustard Adds depth to the dressing; yellow mustard can be used as a substitute.
  • 2 tablespoons Fig Preserves Offers sweetness and complexity; use fruit preserves as a substitute, or skip if unavailable.
  • 1 tablespoon Grated Orange Zest For fresh citrus flavor in the dressing; lemon juice can replace orange juice.
  • 1 tablespoon Orange Juice
  • 1 teaspoon Kosher Salt Enhances flavor; adjust to taste.
  • 1 teaspoon Ground Black Pepper Enhances flavor; adjust to taste.

Equipment

  • Baking Sheet
  • Mixing bowl
  • Salad Bowl
  • jar

Method
 

Candied Nuts Preparation
  1. Begin by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper.
  2. In a mixing bowl, combine raw walnut halves and hulled pumpkin seeds with honey or maple syrup, chipotle powder, salt, and a pinch of chili flakes. Spread the mixture evenly onto the prepared baking sheet. Bake for about 15 minutes, stirring halfway.
  3. Once baked, remove the sheet from the oven and let the candied nuts cool completely on the sheet.
Salad Assembly
  1. In a large salad bowl, add a mix of your chosen assorted salad greens and curly endive (frisée). Toss gently to combine.
  2. Incorporate chopped apples or pears, diced avocados, and pomegranate seeds into the bowl. Mix in crumbled cheese if using.
Dressing Preparation
  1. To make the dressing, combine extra-virgin olive oil, balsamic or apple cider vinegar, Dijon mustard, fig preserves, grated orange zest, orange juice, kosher salt, and black pepper in a jar. Seal the jar and shake vigorously.
Final Assembly
  1. Just before serving, drizzle the honey mustard dressing over the salad and toss gently to combine.

Nutrition

Serving: 1salad servingCalories: 250kcalCarbohydrates: 18gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Dress the salad immediately before serving to keep the greens crisp. Store the salad ingredients and dressing separately for best freshness.

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