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Pomegranate Salad with Honey Mustard Dressing

Pomegranate Salad with Honey Mustard Dressing: A Festive Delight

This Pomegranate Salad with Honey Mustard Dressing is a vibrant, nutritious dish perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 tablespoons Honey Raw honey offers a better texture.
  • 1 cup Walnuts Substitute with pecans if desired.
  • 1/2 cup Pumpkin Seeds Sunflower seeds are a good alternative.
  • 1 teaspoon Chipotle Powder Feel free to omit for a milder flavor.
  • 2 medium Avocados Choose ripe yet firm to prevent bruising.
  • 1 cup Pomegranate Seeds Fresh is best, dried cranberries can work.
  • 1/2 cup Blue Cheese Feta can be a milder substitute.
  • 6 cups Mixed Salad Greens Spring mix or baby lettuce recommended.
  • 1 cup Endive Radicchio can serve a similar purpose.
  • 2 medium Apples (Honeycrisp/Granny Smith) Pears can substitute to enhance sweetness.
For the Dressing
  • 1/3 cup Olive Oil Avocado oil is a great alternative.
  • 2 tablespoons Dijon Mustard Whole grain mustard can be used.
  • 2 tablespoons Balsamic Vinegar Red wine vinegar can work as well.
  • 2 tablespoons Fig Preserves Honey can be a great substitute.
  • 1 tablespoon Orange Zest Lemon is a fine alternative for a twist.
  • 1 pinch Kosher Salt
  • 1 pinch Black Pepper

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • Whisk
  • Salad Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). In a mixing bowl, combine walnuts, pumpkin seeds, honey, and a pinch of chipotle powder. Spread evenly on a baking sheet and toast for 15 minutes.
  2. While the nuts cool, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, orange zest, and juice in a bowl.
  3. Wash and dry the mixed salad greens and endive. Slice the endive finely, and thinly slice your apples just before assembly.
  4. Layer the prepared ingredients in a large salad bowl, adding the greens, sliced endive, apples, and cooled nuts. Toss gently.
  5. Top the salad with pomegranate seeds, blue cheese, and diced avocado. Drizzle dressing over the salad right before serving.
  6. Plate the salad and sprinkle with reserved blue cheese and additional nuts. Serve immediately.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 150mgPotassium: 300mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1.5mg

Notes

Dress just before serving for the best results. Mind the nuts while toasting to prevent burning. Slice avocados last to avoid browning.

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