Description
A festive and vibrant salad featuring crisp greens, sweet fruits, crunchy nuts, and creamy cheese, all tied together with a tangy honey mustard dressing. Perfect for holiday gatherings or as a light and flavorful side dish.
Ingredients
Units
Scale
For the Nuts:
- 1 1/2 cups raw, unsalted walnuts
- 1/2 cup unshelled pumpkin seeds
- 1/3 cup honey or maple syrup
- 1/4 teaspoon chipotle powder
For the Salad:
- 6 cups salad greens
- 2 cups frisée leaves
- 1–2 apples or pears, diced
- 2 avocados, sliced
- 2 cups pomegranate seeds
- 1 cup crumbled cheese (blue, feta, or goat cheese)
For the Dressing:
- 1/3 cup virgin olive oil
- 1/4 cup balsamic or apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon fig jam
- 2 teaspoons orange zest
- 2 tablespoons fresh orange juice
- Salt and black pepper, to taste
- Chili flakes (optional)
Instructions
Step 1: Prepare the Nuts
- Preheat the oven to 375°F (190°C).
- Toss walnuts and pumpkin seeds with honey or maple syrup, chipotle powder, and a pinch of salt in a mixing bowl.
- Spread evenly on a parchment-lined baking sheet and bake for 15 minutes, stirring once midway.
- Once toasted and fragrant, remove from the oven, sprinkle with flaky salt, and allow to cool.
Step 2: Assemble the Salad
- In a large bowl, combine salad greens and frisée.
- Add diced apples or pears, sliced avocados, and pomegranate seeds.
- Sprinkle the cooled nuts and crumbled cheese on top.
Step 3: Make the Dressing
- Combine olive oil, balsamic vinegar, Dijon mustard, honey, fig jam, orange zest, and orange juice in a glass jar.
- Secure the lid and shake until well combined.
Step 4: Dress and Serve
- Just before serving, drizzle the dressing over the salad.
- Gently toss to coat all components evenly.
- Serve immediately and enjoy the vibrant flavors of the season!
Notes
- Substitute walnuts with pecans or almonds for variety.
- Adjust the sweetness or tanginess of the dressing by balancing honey and vinegar to taste.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
Nutrition
- Calories: 2400–2700 kcal (entire salad with dressing)
