Description
A colorful, crisp salad featuring seasonal greens, juicy pears, pomegranate, and a creamy honey mustard dressing that brings the perfect balance of sweet and tangy to your holiday table.
Ingredients
Salad Base
- 6 cups Baby arugula or spring mix (Use tender greens for nice texture.)
- 2 medium Pears or apples (Use what’s crisp and juicy, sliced thin.)
- 1 cup Pomegranate arils (For color and tart pops.)
- 1/2 cup Toasted pecans or walnuts (Candied nuts can be used for sweetness.)
- 1/2 cup Crumbled goat cheese or feta (Shaved Parmesan can also be used.)
Honey Mustard Dressing
- 1/3 cup Olive oil
- 2 tablespoons Dijon mustard
- 1-2 tablespoons Honey (Adjust to taste.)
- 1.5 tablespoons Apple cider vinegar (Add lemon juice for brightness.)
- to taste Salt and black pepper
Optional Add-Ins
- 1 cup Roasted butternut squash (Adds warmth and sweetness.)
- 1 medium Avocado (For buttery richness.)
- 1/4 medium Thin red onion (Add lightly for flavor.)
- to taste Fresh herbs (Dill or basil recommended.)
Instructions
Prep the Ingredients
- Wash and dry your greens thoroughly.
- Slice pears or apples thin with the skin on.
- Toast nuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant.
- Prepare pomegranate arils or use prepped ones.
Make the Honey Mustard Dressing
- In a jar, combine olive oil, Dijon mustard, honey, apple cider vinegar, a squeeze of lemon, salt, and pepper.
- Shake until creamy and taste, adjusting flavors as needed.
Assemble the Salad
- Place greens in a large shallow bowl.
- Scatter fruit slices and pomegranate over the greens.
- Add toasted nuts and sprinkle cheese on top.
Toss and Serve
- Drizzle with half the dressing and toss gently.
- Add more dressing as needed and finish with reserved toppings.
Notes
For a colorful presentation, use a wide bowl. Store leftovers in an airtight container for up to 24 hours. For gluten-free, ensure other ingredients are GF compatible.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Cuisine: American, Holiday