Winter Christmas Salad with Honey Mustard Dressing
A cozy winter salad featuring roasted vegetables, pomegranate seeds, and a silky honey mustard dressing, perfect for festive occasions.
Ingredients
For the salad
- 4 cups Mixed winter greens A peppery mix of arugula, baby kale, and spinach for structure and color.
- 1 medium Butternut squash, peeled and cubed Roasts to caramelized sweetness.
- 8-10 pieces Baby carrots or parsnips, halved Add earthy depth.
- 1/2 cup Pomegranate seeds Bright, tart pops that feel like confetti.
- 1/2 cup Toasted pecans or walnuts For crunchy, buttery contrast.
- 1 small Red onion, thinly sliced Adds a gentle bite.
- 1 cup Cooked chickpeas Optional for extra protein and texture.
- 1/2 cup Feta or goat cheese, crumbled Creamy, tangy richness.
- 3 tablespoons Olive oil For roasting and dressing base.
- Salt and black pepper To taste.
For the dressing
- 2 tablespoons Dijon mustard Tang and depth.
- 3 tablespoons Honey Sweetness to balance the mustard.
- 1 tablespoon Apple cider vinegar Bright acidity.
- 1/4 cup Extra virgin olive oil Makes the dressing silky.
- Salt and freshly ground pepper To taste.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Toss cubed butternut squash and halved carrots or parsnips with 2 tablespoons olive oil, a generous pinch of salt, and black pepper. Spread on a baking sheet in a single layer.
- Roast the vegetables for 20–25 minutes, turning once, until they are caramelized at the edges and tender in the center.
- While the vegetables roast, toast the nuts in a dry skillet over medium heat for 3–5 minutes, until fragrant and lightly browned. Set aside to cool.
- Make the honey mustard dressing: whisk together Dijon, honey, apple cider vinegar, and salt. Slowly whisk in the olive oil until the dressing is glossy and emulsified.
Assembly
- In a large bowl, combine mixed winter greens, roasted vegetables, pomegranate seeds, sliced red onion, chickpeas if using, and half the toasted nuts.
- Drizzle with honey mustard dressing and gently toss so each leaf and roasted bite is lightly coated. Sprinkle crumbled cheese and the remaining nuts on top.
Serving
- Serve immediately so the greens stay crisp and the roasted vegetables are warm.
Notes
Make it vegan by omitting cheese and swapping honey for maple syrup. The salad can be paired beautifully with roasted turkey or salmon, and is best served fresh.