Description
A vibrant and flavorful holiday salad featuring toasted nuts, fresh fruit, creamy avocado, and a sweet and savory honey mustard dressing. This make-ahead friendly salad is perfect for festive gatherings.
Ingredients
- 1 1/2 cups raw, unsalted walnuts
- 1/2 cup unshelled pumpkin seeds
- 1/3 cup honey or maple syrup
- 1/4 teaspoon chipotle powder
- 6 cups salad greens
- 2 cups frisée leaves
- 1-2 apples or pears, diced
- 2 avocados, sliced
- 2 cups pomegranate seeds
- 1 cup crumbled cheese (blue, feta, or goat cheese)
- 1/3 cup virgin olive oil
- 1/4 cup balsamic or apple cider vinegar
- 2 teaspoons dijon mustard
- 2 tablespoons honey
- 1 tablespoon fig jam
- 2 teaspoons orange peel zest
- 2 tablespoons fresh orange juice
- Salt to taste
- Black pepper to taste
- Chili flakes
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Toss walnuts and pumpkin seeds with honey or maple syrup, chipotle powder, and salt. Spread on the baking sheet and bake for 15 minutes, stirring once, until toasted and fragrant. Remove, spread in a single layer, sprinkle with flaky salt, and let cool.
- Combine salad greens and frisée in a large bowl. Add diced apple or pear, sliced avocados, and pomegranate seeds. Sprinkle with cooled nuts and crumbled cheese. Gently toss.
- In a glass jar, combine olive oil, vinegar, dijon mustard, honey, fig jam, orange zest, and orange juice. Season with salt and pepper. Seal the jar and shake well until combined.
- Just before serving, drizzle the dressing over the salad. Toss gently to coat all ingredients evenly.
Notes
- Toast nuts and seeds ahead of time for easier assembly.
- The dressing can be made a day in advance and stored in the refrigerator.
- Adjust sweetness and tanginess of the dressing to your preference.
- Add chili flakes for a touch of heat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Toasting and Assembly
- Cuisine: American