Description
Christmas Salad with pomegranate seeds, blue cheese, candied walnuts and pumpkin seeds, tossed in a honey mustard dressing with orange and balsamic.
Ingredients
Scale
- 1/2 cup honey
- 1 1/2 cups walnuts
- 1/4 tsp chipotle powder
- 1/2 cup pumpkin seeds
- Pinch of salt
- Red chili flakes to taste
- 6 cups salad greens
- 2 cups endive
- 2 apples thinly sliced
- 2 avocados sliced
- 2 cups pomegranate seeds
- 1.5 cups blue cheese crumbled
- 1/3 cup olive oil
- 2 tsp Dijon mustard
- 1/4 cup balsamic vinegar
- 1 tbsp fig preserves
- 2 tsp orange zest
- 3 tbsp fresh orange juice
- 2 tbsp honey
- Black pepper to taste
Instructions
- Preheat oven to 375°F.
- Mix walnuts, pumpkin seeds, honey, chipotle powder, and salt until coated.
- Spread on a baking sheet and bake 15 minutes, stirring halfway.
- Cool completely for at least 10 minutes until crisp.
- Whisk olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, orange zest, and orange juice until emulsified. Season with salt and pepper.
- Wash and dry greens and slice endive and apples.
- Add greens, endive, apples to a large bowl.
- Add cooled nuts, pomegranate seeds, and most of the blue cheese.
- Slice avocados and add gently.
- Pour dressing over salad and toss carefully.
- Transfer to serving platter, garnish with remaining blue cheese and chili flakes, and serve immediately.
Notes
- Let candied nuts cool fully to crisp properly.
- Slice avocados just before serving to prevent browning.
- Store dressing separately if preparing ahead.
- Toss gently to avoid crushing delicate greens and avocado.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 22
- Sodium: 420
- Fat: 42
- Saturated Fat: 11
- Unsaturated Fat: 29
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 6
- Protein: 11
- Cholesterol: 35