Honey Mustard Holiday Salad (Print Version)
# Ingredients:
→ Fresh Produce
01 -
1 medium apple (Granny Smith or Gala), thin slices work best
02 -
¼ cup red onion, sliced thin (optional)
03 -
1 cup cranberries, you can use dried or fresh
04 -
1 cup pomegranate seeds—bright and juicy
05 -
4 cups of fresh mixed greens or baby spinach
→ Toppings
06 -
½ cup crumbled feta (optional)
07 -
½ cup of candied walnuts or pecans
→ Honey Mustard Dressing
08 -
¼ cup olive oil, extra virgin preferred
09 -
2 tablespoons Dijon mustard
10 -
2 tablespoons honey, golden and smooth
11 -
1 tablespoon apple cider vinegar
12 -
A pinch of ground pepper and salt
# Instructions:
01 -
Use a salad spinner or paper towels to dry your greens after rinsing them. Dry leaves are better because they let the dressing cling nicely!
02 -
Leave the apple peel on for some color and nutrients, but core and slice thin. If you're using fresh pomegranate, remove the seeds gently. Fresh cranberries can be cut in half for a softer flavor, or left whole.
03 -
Use medium heat in a skillet and toast candied nuts for 3-5 minutes to make them crispy and fragrant. Cool them before adding them to the salad.
04 -
Mix the olive oil, vinegar, honey, and Dijon mustard together in a small jar or bowl until it's creamy and smooth. Don't forget to add a bit of pepper and salt to finish it off.
05 -
Carefully toss together your apple slices, greens, dried or fresh cranberries, pomegranate seeds, feta, and nuts in a big bowl. Pour some dressing over it (not too much at first) and gently mix before serving.
# Notes:
01 -
It's a great option for holidays, thanks to the festive red and green colors.
02 -
You can make all the parts ahead, but it's best to add the dressing right as you serve.
03 -
Fresh cranberries don’t have to be used; dried ones are a great alternative.