A colorful, festive Christmas Salad with Honey Mustard Dressing, featuring roasted nuts, pomegranates, and creamy avocado.

Scale

1 1/2 cups raw walnuts

1/2 cup pumpkin seeds

1/3 cup honey or maple

1/4 tsp chipotle chili powder

6 cups mixed greens

2 cups frisée

1–2 apples or pears, chopped

2 avocados, sliced

2 cups pomegranate arils

1 cup crumbled cheese (blue, feta, or goat)

Dressing:

1/3 cup olive oil

1/4 cup balsamic or apple cider vinegar

2 tsp Dijon mustard

2 tbsp honey

1 tbsp fig preserves

2 tsp orange zest + 2 tbsp orange juice

Salt, pepper, chili flakes

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1. Preheat oven to 375°F. Toss walnuts and seeds with honey/maple, chili, and salt. Bake 15 minutes, stir halfway.

2. Add greens, apples, avocados, and pomegranate to a bowl.

3. Top with cheese and roasted nuts.

4. Combine dressing ingredients in a jar and shake.

5. Drizzle dressing over salad and toss gently before serving.

You can roast the nuts and make the dressing ahead of time.

Use maple syrup for a vegan version.

Pairs beautifully with roasted meats or vegetarian mains.