Winter Christmas Salad with Honey Mustard Dressing

Winter Christmas Salad with Honey Mustard Dressing

A festive and comforting salad featuring roasted winter vegetables, mixed greens, and a tangy honey mustard dressing, perfect for holiday meals.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American, Holiday

Calories: 250

Ingredients Method Notes

Ingredients

Salad Base

8 cups Mixed winter greens (baby kale, arugula, chicory) Peppery base that stands up to dressing.
2 cups Roasted butternut squash Cubed and caramelized for sweet depth.
1 cup Pomegranate arils Jewel-like bursts of tartness and crunch.
1/2 cup Toasted pecans or walnuts For buttery, toasty texture.
1/2 cup Crumbled goat cheese or feta Creamy contrast; use dairy-free option if vegan.
1/2 medium Red onion, thinly sliced Provides a mild bite.

Honey Mustard Dressing

3 tablespoons Dijon mustard
2 tablespoons Honey or maple syrup Maple for vegan version.
3 tablespoons Extra-virgin olive oil
1 tablespoon Apple cider vinegar
to taste Salt and freshly ground black pepper

Method

Preparation

Preheat your oven to 425°F (220°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a parchment-lined sheet for 20-25 minutes until caramelized.
Whisk together Dijon, honey (or maple syrup), olive oil, and apple cider vinegar until smooth. Taste and adjust for sweetness or tang.
Toast the nuts in a dry skillet over medium heat for 3-5 minutes until fragrant.

Assembly

In a large bowl, combine mixed winter greens, roasted squash, pomegranate arils, thinly sliced red onion, and toasted nuts.
Drizzle dressing over the salad and toss gently for an even coating, taking care not to overdress.
Finish with crumbled goat cheese or your chosen alternative and a final crack of black pepper. Serve immediately.

Notes

For a smoky twist, roast the squash with a pinch of smoked paprika. Make it heartier by adding roasted chicken, baked tempeh, or chickpeas. Assemble just before serving for the freshest leaves and crunch. Dressing can be made 5 days in advance and stored in the refrigerator.