Dessert

Christmas Salad with Honey Mustard Dressing Recipe

ByHailey Reed February 13, 2026February 13, 2026

Introduction

This Christmas Salad with Honey Mustard Dressing is a festive and flavorful dish perfect for holiday gatherings. It combines fresh greens, crisp apples, tangy cranberries, and a sweet-savory dressing for a bright and refreshing salad experience.

A close-up view of a fresh salad in a white bowl, layered with bright green mixed leafy greens as the base, topped with glossy red cherry tomatoes, shiny orange citrus segments, scattered deep red pomegranate seeds, and chunky light brown walnuts. The ingredients are lightly coated with a shiny dressing, giving the salad a fresh and juicy look. The background is a soft, white marbled texture with warm blurred lights adding a cozy feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups baby spinach or mixed greens
1 cup fresh pomegranate seeds
1 cup fresh cranberries (or dried cranberries)
1 medium apple, thinly sliced (such as a Gala or Granny Smith)
½ cup candied pecans or walnuts
½ cup crumbled feta cheese (optional)
¼ cup red onion, thinly sliced (optional)
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
¼ cup olive oil
Salt to taste
Pepper to taste

Instructions

Step 1: Make Honey Mustard Dressing by whisking together honey, Dijon mustard, and apple cider vinegar in a bowl or jar. Slowly drizzle in olive oil while whisking until the dressing is well emulsified. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Step 2: Prepare salad components by washing and drying the baby spinach or mixed greens thoroughly. Thinly slice the apple, and if using fresh cranberries, wash them as well. Thinly slice the red onion if using.
Step 3: In a large serving bowl, gently combine the greens, pomegranate seeds, cranberries, sliced apple, candied nuts, feta cheese (if using), and red onion (if using).
Step 4: Retrieve the chilled honey mustard dressing, whisk or shake it well, then drizzle about half to two-thirds over the salad. Toss gently until all ingredients are lightly coated. Serve immediately for best freshness.

Tips & Variations

Use dried cranberries if fresh ones are unavailable; soak them briefly in warm water to soften.
Swap candied pecans with regular toasted nuts for a less sweet crunch.
Add sliced avocado for extra creaminess and nutrition.
For a vegan version, omit feta cheese and use maple syrup instead of honey.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator. The dressing can keep for up to one week, while the salad is best eaten within a day to maintain freshness. If needed, gently re-toss the salad with fresh dressing before serving to refresh flavors.