Description

A festive and vibrant Christmas Salad featuring toasted honey-chipotle walnuts and pumpkin seeds, mixed greens, fresh apples or pears, creamy avocado, juicy pomegranate arils, and a choice of tangy cheeses. Tossed with a zesty honey mustard and fig dressing bursting with citrus notes, this salad is perfect for holiday gatherings and brings a delightful mix of textures and flavors to the table.

Ingredients

Nuts and Seeds

1 1/2 cups raw walnuts
1/2 cup shelled pumpkin seeds
1/3 cup honey or maple syrup
1/4 teaspoon chipotle chili powder
kosher salt to taste
flaky salt for sprinkling

Salad

6 cups mixed greens
2 cups Frisée
1-2 apples or pears, chopped
2 avocados, sliced
2 cups pomegranate arils
1 cup crumbled blue cheese, feta, or goat cheese

Dressing

1/3 cup extra virgin olive oil
1/4 cup balsamic or apple cider vinegar
2 teaspoons Dijon mustard
2 tablespoons honey
1 tablespoon fig preserves
2 teaspoons orange zest
2 tablespoons orange juice
kosher salt and black pepper to taste
chili flakes (optional, to taste)

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Instructions

Toast the Nuts and Seeds: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a bowl, toss the raw walnuts and shelled pumpkin seeds with honey or maple syrup, chipotle chili powder, and a pinch of kosher salt until coated evenly. Spread the mixture on the baking sheet in a single layer. Bake for 15 minutes, stirring halfway through to ensure even toasting. Once golden and fragrant, remove from the oven and spread the nuts out to cool. Sprinkle with flaky salt for added crunch and flavor.
Prepare the Salad Base: In a large salad bowl, combine the mixed greens and frisée. Add the chopped apples or pears, sliced avocados, and pomegranate arils. Crumble your choice of blue cheese, feta, or goat cheese over the top followed by the toasted nuts and pumpkin seeds. Gently toss the salad ingredients to mix everything evenly without bruising the delicate greens.
Make the Honey Mustard Dressing: In a glass jar or small bowl, combine the extra virgin olive oil, balsamic or apple cider vinegar, Dijon mustard, honey, fig preserves, orange zest, and orange juice. Season with kosher salt, black pepper, and optional chili flakes to your taste. Shake or whisk vigorously until the dressing emulsifies and becomes smooth and slightly thickened.
Dress and Serve: Just before serving, drizzle the dressing over the salad. Toss lightly to coat all ingredients evenly and serve immediately to maintain the freshness and crispness of the greens and toppings.

Notes

You can substitute walnuts for pecans or almonds for a different nutty flavor.
Use maple syrup instead of honey for a vegan-friendly option.
Choose apple cider vinegar in the dressing for a fruitier tang compared to balsamic vinegar’s sweeter profile.
Dress the salad just before serving to prevent the greens from wilting.
Customize the chili flakes quantity based on your spice preference.
Leftover toasted nuts can be stored in an airtight container for up to a week.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Baking
Cuisine: American