This Pomegranate Christmas Salad with Honey Mustard Dressing has been my holiday table’s showstopper for years. I first put it together one December when I wanted something bright and fresh to balance a feast of rich mains and creamy sides. The contrast of tart pomegranate seeds, crunchy candied walnuts, and creamy crumbled cheese over peppery greens felt like the perfect counterpoint—and it quickly became the dish guests asked to take home. Every bite has a little burst of winter; the texture and acidity cut through heavier plates and wake up tired palates.

I still remember the first time my skeptical teenager tried a forkful and immediately reached for another. That reaction sealed it: whenever the calendar says holidays, this salad goes on the list. What makes it special is the dressing—simple honey and mustard, but balanced so the sweetness enhances the fruit and the vinegar brightens the greens. The salad comes together quickly and can be scaled for a small family dinner or a dozen guests without losing its charm.

Ingredients

• Mixed greens: 6 cups (about 6 ounces) of a mixed salad blend with baby spinach and arugula; choose tender, crisp leaves and avoid bags with excess moisture to keep the salad from wilting.
• Pomegranate arils: 2 cups of seeds (about 1 large pomegranate); pick one that feels heavy for its size and has taut skin—this means juicy arils.
• Orange: 1 large navel orange, peeled and segmented; the orange adds sweet citrus pockets that complement the arils.
• Candied walnuts: 1/2 cup, either store-bought or home-candied (I include a quick stovetop method below); they give a toasted-sweet crunch that elevates the texture.
• Cheese: 4 ounces feta or goat cheese, crumbled; choose a good-quality brand (I like Président or Athenos for feta) and crumble by hand for rustic texture.
• Red onion: 1/4 small, very thinly sliced; soak 5 minutes in cold water if you want milder bite.
• Fresh herbs: 2 tablespoons chopped mint and parsley combined for bright herbal notes.
• For the dressing: 3 tablespoons Dijon mustard, 3 tablespoons honey, 2 tablespoons apple cider vinegar, 1/4 cup extra-virgin olive oil, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.

Instructions

Prepare the pomegranate arils:Cut the pomegranate in half and hold over a bowl skin-side down. Using a wooden spoon, smack the back of the fruit to release the arils; work over a mesh strainer to catch juices. Remove any white pith—its bitterness will affect the salad. Expect 2 cups of arils from a large fruit. This method is quick and keeps seeds intact.Candy and toast the walnuts (optional but recommended):In a small nonstick skillet over medium heat, combine 1/4 cup granulated sugar and 1 tablespoon water. Once it bubbles, add 1/2 cup walnut halves, stirring constantly so the sugar melts and coats the nuts, about 3 to 4 minutes. Transfer to parchment to cool; break into bite-sized pieces. For a simpler option, toast plain walnuts in the skillet for 3 minutes until fragrant and toss with 1 tablespoon honey.Make the honey mustard dressing:In a small bowl whisk together 3 tablespoons Dijon, 3 tablespoons honey, and 2 tablespoons apple cider vinegar. Slowly drizzle in 1/4 cup olive oil while whisking to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, then taste—add an extra splash of vinegar if you want more tang. The dressing should be glossy and coating, not oily.Toss the salad:In a large bowl, combine 6 cups mixed greens, 2 cups pomegranate arils, 1 segmented orange, thinly sliced red onion, and fresh herbs. Lightly drizzle about half the dressing and toss gently with salad tongs. Add crumbled cheese and candied walnuts on top just before serving to preserve crunch.Adjust and serve:Taste a leaf and a few arils together. Add more dressing or a pinch more salt if needed. Serve immediately on a large platter so the pomegranate looks jewel-like against the greens.

Storage Tips

Store components separately to preserve texture. Keep the dressing in a sealed jar in the refrigerator for up to 5 days; shake before using because emulsions can separate. Greens and arils should be stored in a crisp, dry container with a paper towel to absorb excess moisture for up to 24 hours. Candied walnuts remain best at room temperature in an airtight container for 2–3 days; refrigeration will make them sticky. If you plan to freeze anything, only freeze the candied nuts (in a sealed bag) for up to one month; do not freeze the arils or greens as they will lose structure.

Ingredient Substitutions

Swap feta for crumbled blue cheese for a punchier, saltier finish, or use a mild ricotta salata for less tang. If pomegranates are out of season, substitute 1 cup each of ruby grapefruit segments and ruby grapes for similar brightness. Use pecans or almonds if walnuts aren’t available—toast them for the best flavor. For a vegan dressing version, replace honey with maple syrup and use a grainy mustard to maintain texture.

Serving Suggestions

Present on a large white platter so the jewel tones of the arils and orange segments pop. Garnish with extra mint sprigs and a light dusting of cracked black pepper. Serve alongside roast turkey, glazed ham, or a creamy gratin—its acidity is a bright cleanser. For a lighter dinner, add a grilled chicken breast or roasted chickpeas to make it a heartier main course.

Cultural Background

Pomegranate has a long culinary history across Mediterranean, Middle Eastern, and South Asian cuisines, often symbolizing abundance and celebration. Using it in a winter salad taps into those festive associations; pairing fruit with greens and nuts is a technique found in many regional cooking traditions where seasonal produce defines the plate.

Seasonal Adaptations

In winter keep the pomegranates and citrus. In spring switch to strawberries and shaved fennel, and in fall consider roasted pear slices with a maple Dijon dressing. For summer, swap oranges with segments of fresh peaches and use toasted sunflower seeds instead of candied nuts to keep it cool and lighter.

Meal Prep Tips

Prep the dressing and candied walnuts up to 48 hours ahead and refrigerate. Remove from the fridge 20 minutes before serving so the dressing loses chill and the nuts return to room temperature. Store arils in a shallow container to avoid crushing and slice oranges just before assembly for the juiciest segments. When traveling with the salad, pack components separately and toss at the venue.

Sharing this on holiday mornings has become tradition; it’s one of those dishes that invites adaptation and makes guests ask for the recipe. I hope you make it your own and that it brings the same bright cheer to your table it does to mine.