You all, I really was torn on just what recipe to share today. It’s the Friday before Christmas Eve and I was stumped on what everyone might be looking for the most. Yet another appetizer? A holiday side dish? Something sweet to snack on? I had plenty of ideas, but in the end, my mom and I decided on my Christmas salad. This is the salad I make almost nightly over the next 2 weeks. It’s never made the exact same way twice, but the base is almost always the same. Plenty of fresh greens, avocado, pomegranate arils, and a really delicious dressing. Throughout the winter months, dinners get especially cozy, which means vegetables are not usually the main focus. It’s always nice when we have people in town to prepare a simple salad for everyone’s plate. It’s something they can easily take or leave. But I’m not going to lie, the salad almost always disappears by the end of dinner. We love a side of garlic bread, but we also love a good side salad too! This salad really has been my staple for years. I can make it in just minutes and everyone will always enjoy it as long as there are greens, avocado, and cheese. We’re big avocado people…and even bigger cheese people.
Details
I always start off my salads with nuts and seeds. Usually, I’ll make more than the salad will require so I can have extra on hand. My favorite combination is walnuts, pumpkin seeds, maple, smoked paprika, and chili powder. That spicy, sweet, salty, flavor is one that everyone really enjoys. They add crunchiness and a really nice spicy, smoky flavor to the salad. For the salad itself, I almost always do a mix of spring greens with arugula or Frisée. I can’t always find Frisée, so that’s when I’ll use arugula. Then apples, because I always have them. Avocado because my family can’t do a salad with them. And pomegranates, because I personally think they’re one of the best additions to a green salad you can use. And that’s it, just add the cheese. I love to use a crumbled blue, but will also use goat cheese and or feta. Our favorite is blue cheese, then goat, then feta. Use what you and your family love most though. Finally, the honey mustard dressing. It’s a tangy, creamy, honey mustard with dijon, balsamic, or sometimes I’ll switch it up and use apple cider vinegar. I always add honey, fig preserves, and chili flakes. Add a bit of orange zest + juice for tang. You can use lemon too. But I love using orange in the winter. And that completes my Christmas Salad. As I mentioned, it kind of changes nightly, but this is my favorite “variation”. And I think it’s my family’s too. It’s simple, but full of just the right amount of sweet and tangy flavors, perfect! Looking for other winter salad recipes? Here are a few ideas: Winter Pomegranate Salad with Maple Candied Walnuts Super Green Sun-Dried Tomato Herb Salad Citrus Avocado Salad with Orange Tahini Vinaigrette Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas Lastly, if you make this Christmas Salad with Honey Mustard Dressing be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
