Christmas Salad with Honey Mustard - Christmas Party Sides Idea

Holiday tables can get a little… beige. Turkey, ham, casseroles, rolls—all delicious, all very committed to the brown color palette. That’s exactly why this Christmas Salad with Honey Mustard shows up every single year at my house. It’s bright. It’s bold. And it absolutely refuses to blend into the background.

This is my go-to Easy Christmas Dish, the one I make on repeat all winter long. Mixed greens pile high in the bowl, creamy avocado slices fan out like they know they’re photogenic, and juicy pomegranate seeds sparkle like edible ornaments. Then come the maple-roasted walnuts—sweet, a little spicy, and dangerously snackable straight off the tray. Add a generous shower of crumbled cheese, and suddenly you’ve got one of those Festive Salads that actually tastes as good as it looks.

And the dressing? Oh, it delivers. A silky honey mustard that hits that perfect balance of sweet, tangy, and just sharp enough to wake everything up. Toss it all together and boom—instant Winter Side Salad magic.

What I love most is how flexible it is. Hosting a big dinner? It slides right into your lineup of Christmas Meal Sides without stealing the spotlight. Serving ham? It’s one of those Christmas Ham Side Dishes that cuts through the richness beautifully. Planning your menu board full of Salad Recipes Christmas guests will actually eat? This one earns a permanent spot.

IMO, every holiday spread needs something fresh and vibrant. Among all the heavier Christmas Party Sides, this salad feels like a reset button for your plate. It’s healthy, simple to throw together, and honestly, it makes you look like you tried way harder than you did.

Scrolling for Fresh Salad Ideas or new Christmas Dinner Salad Ideas? Consider this your sign. Bright, crunchy, creamy, sweet, tangy—this bowl checks every box. And trust me, no one ever complains about seconds.

Christmas Salad with Honey Mustard - Christmas Party Sides Idea

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 8 servings
Type: Salad
Recipe by: Alma

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Ingredients

For the candied nuts

• 1 ½ cups raw walnuts
• ½ cup pumpkin seeds (shelled)
• 1/3 cup honey or maple syrup
• 1/4 teaspoon chipotle chili powder
• Pinch of salt

For the salad

• 6 cups assorted mixed greens
• 2 cups frisée
• 1–2 apples or pears, diced
• 2 ripe avocados, cut into slices
• 2 cups pomegranate seeds
• 1 cup crumbled blue cheese, feta, or goat cheese

For the dressing

• 1/3 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar or apple cider vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon fig jam or preserves
• 2 teaspoons freshly grated orange zest
• 2 tablespoons fresh orange juice
• Kosher salt and freshly ground black pepper
• A pinch of chili flakes

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Directions

1. Set your oven to 375°F and prepare a baking tray with parchment paper. In a mixing bowl, coat the walnuts and pumpkin seeds with honey (or maple syrup), chipotle chili powder, and a small pinch of salt. Spread the mixture evenly onto the prepared tray. Roast for about 15 minutes, giving them a stir halfway through, until fragrant and lightly browned. Once done, remove from the oven and separate the nuts into a single layer so they cool without sticking. Finish with a light sprinkle of flaky salt.
2. In a large serving bowl, combine the mixed greens and frisée. Add the chopped fruit, avocado slices, and pomegranate seeds. Scatter the crumbled cheese over the top, followed by the cooled spiced nuts. Toss gently so the ingredients stay intact and evenly distributed.
3. For the dressing, place the olive oil, vinegar, Dijon mustard, honey, fig preserves, orange zest, orange juice, salt, pepper, and chili flakes into a jar with a tight-fitting lid. Shake vigorously until the mixture is smooth and well blended. When ready to serve, drizzle the dressing over the salad and toss lightly to coat. Serve immediately and enjoy.

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